EmergentePastry 2025 starts again from Maddaloni, the Cremona competition that anoints the best under 30s – Virtù Quotidiane

MADDALONI – The professional pastry shop of the high-end catering and hospitality sector is experiencing a decidedly happy season and represents a source of growing pride, a distinctive sign of the overall quality of the structure, an attractor of media attention, an object of spectacularization and aesthetic pride.

Young professionals sometimes create true masterpieces and for this reason they are increasingly sought after by high-profile structures. A specialization that is not easy because – much more than in cooking – extreme professional rigor, methodical preparation and millimetric precision are essential.

Among other things, it is a sector in which women often manage to emerge and often stand out for their determination and creativity.

All these considerations have induced Luigi Cremona And Lorenza Vitali to create EmergentePastry, to complete the “Emergente” series (Chef, Pizza, Sala, Reception), a competition format that for years now has celebrated the best under 30 professionals in Italy.

The new 2025 edition will always consist of three events: the Central-South Selection, the Northern Selection and the Final where the top 4 classified in each selection will be admitted. We start tomorrow, Tuesday 23 April at the Scuola Dolce & Salato in Maddaloni (Caserta), which in the new 600m2 headquarters hosts a series of well-equipped technical laboratories for cooking, pizza, bread-making, ice cream and pastry making, as well as a multimedia room.

“The competitors, as usual, are all young professionals under 30 who we have selected on merit and who will have to create their pastry creations in front of a jury of well-known pastry chefs, master pastry chefs and sector journalists”, explain Cremona and Vital.

Each competitor will have to prepare four preparations, one modern pastry, one involving baking and two finger food preparations, one sweet and one savory.

Some of these preparations will have mandatory ingredients from the event sponsors.

The jury will take into account not only the technical and tasteful quality of the various entries, but also the professional behavior, how the competitor presents himself and illustrates his desserts to the jury, and how he has respected the sustainability codes.

Before the competition awards ceremony, there will be a presentation of the book by Antonella Amodio Glasses&Spicchi – One hundred ways to pair wines well with pizzas. A toast will follow.

The competitors competing for the Centro-Sud are Alessandro Gallo of the Osteria Le Logge in Siena, Alessio Magistro of Pepe Rosa Capo of d’Orlando (Messina), Barbara Pia Ruscinito of the Cosmo Restaurant in Pompeii (Naples), Francesco De Padova of the Santa Elisabetta** in Florence, Matilde Morandi of Arnolfo** in Florence, Nicoletta Nocerino of Torre del Saracino** in Vico Equense (Naples), Roberta La Piana of Palazzo Ripetta in Rome, Angelo Artucciformer pastry chef of the Il Comandante restaurant in Naples and Michele Di Leva of Casa Angelina in Praiano (Salerno).