Competition
Vegâteau 2024, in its second edition, conceived and promoted by LAV Bergamo with the support of Funny Vegthe patronage of APEIassociation of Pastry Chef Ambassadors of Italian Excellence, dei Lombard consortia of CAPA.B. – Consorzio Artigiani Pasticcieri Bergamaschi, del Consortium of Pastry Chefs of Brescia and the Municipality of Bergamorecorded the sold out of public.
The jury
To decide a specialized jury who, in addition to the godfather chef Peter Leemannpresident of the jury, also counts Luca Andréchef of Funny Veg and owner of Soul Kitchen, Rossella ContatoInternational Pastry Editor, Emanuele Giorgioneteacher of FunnyVeg Academy, Alberto Lupinidirector of Italia a Tavola, Paolo Massimo Targavice president of the Bergamo Confectioners’ Consortium.
Race podium
AND Luca Bonini pastry shop owner Decca pastry shop in Castenedolo (Brescia), to win the first prize there Planetary Bowl Lift Of KitchenAid in the Vegâteau 2024 final held on May 5th, also on stage director Of Funny Vegan for the awarding of the prize to second place Marco Romanin with the sweet Speranza of Bona pastry shopyou in Paladina (Bergamo) winner of the two-day master in vegetable pastry making at the FunnyVeg Academy, et al third place Michela Napoletano from the San Marco pastry shop in Concesio (Brescia) with Incanto, winner of the supply of dried flowers edibles for the duration of twelve months offered by Place a Flower.
Everyone and ten i finalists they get signed supplies from Hopla And Fried chef of theZucchi oil mill, both sponsors together with KitchenAid and Put a Flower. Media partners Gambero Rosso, Italia a Tavola, Pasticceria Internazionale and Alimenti Functioni also provide publications to the winners.
Winner
Loving it, it’s the sweet winner of Vegâteau 2024, cake in which the almond is the protagonist, not only in the pastry but also in the frangipane, made with the waste fiber of almond milk, used to make the mousse. Inside is a passion fruit scented gel. Citrus and floral notes thanks to Timut pepper, combined with candied fennel to give consistency.
“There’s a lot of mine — explains pastry chef Luca Bonini — in Amandorla: to create it I brought my experience in the kitchen as a chef, thanks to which I learned to use elements that are not classic pastry making, such as vegetables and spices. Expanding the range of ingredients helps to find original combinations. I also owe the victory to the team at my pastry shop, given that Amandorla was born from a collective study: we worked together to create a valid and interesting dessert for anyone and not just for vegan customers, a dessert that could become stable in our offer, both in the normal and miniature versions”.
Special mentions
The special mention of Italy at the Table she went to Gianluca Colombo from the Pastry shop Colombo in Solbiate Olona (Varese) with Barba Veggy, while that of International Pastry Shop he won it Filomena Mangione Of Sweet Home Lab in Mezzago (Monza and Brianza) with Esotica; Filomena also received the recognition of popular jury who was able to taste the cakes of the ten finalists.
“An enthusiastic audience — says Donato Ceci, Vegâteau campaigner for LAV — awarded the ten finalists with applause and appreciation, who showed truly high technique and quality. A very strong signal that clears the field of any doubts: vegetable pastries are now ready for the general public”.
