The Central-South selection of the award EmergentPastry 2025 ended on Tuesday 23 April at the Dolce & Salato school Maddaloni, in the province of Caserta. Many have left their countries to reach the competition in the hope of securing places in the final. Tuscany and Campania prevailed, in fact the four pastries that will participate in the final of the competition are Francesco De Padova of the restaurant Saint Elizabeth to Florence, Michele Di Leva of the restaurant A Plane In The Sky Of Casa Angelina to Praiano, Nicoletta Nocerino Of Saracen Tower to Vico Equense And Matilde Morandi of the restaurant “Arnolfo” Of Colle di Val d’Elsa in the province of Siena.
EmergentePastry is a competition that completes the series “Emerging” which also has other race categories i.e chef, Pizza, room And receiptformats that are created with some success.
For some years, competitions in the cooking and pastry sector have increased and existing ones have acquired greater prestige.
The moment of the awards ceremony
L’2025 edition is divided into three events: the selection Centre-Souththe selection North and the the final, to which the first four classified in each will be admitted. Very young competitors took part in the competitions and competed in front of a jury made up of pastry chef, pastry chefs and known journalists of the sector.
In evaluating the competitors, the jury took into account not only the technical quality and taste of the various entries, but also the professionalism and how the competitors presented themselves to the jurors. The layout, sustainability, timing and cleanliness of the workstation were also decisive.
Each competitor created a plated dessert, one that involved baking and two finger foods, one sweet and one savory.
The prize “Best breakfast yeast“, in collaboration with “The Symphonies” of Agugiaro&Figna was assigned to Angelo Artuccipastry chef of the restaurant “The terrace” toHotel Eden of Rome and others Roberta La Piana of the San Baylon Restaurant & Cocktail Bar Of Palazzo Ripetta in Rome.
The other competition competitors also demonstrated experience, competence and professionalism, Alessandro Gallo of the Osteria Le Logge in Siena, Alessio Magistro of the Pepe Rosa restaurant in Capo D’Orlando and Barbara Pia Ruscinito of the Cosmo Restaurant in Pompeii.
Emerging is a series of events that, since 2005, has promoted young talents in Italian catering and hospitality.
The competition series is organized by Witaly by Luigi Cremona and Lorenza Vitali, well-known journalists of the
Italian catering and hospitality. Sweet salty it is the new headquarters of the cooking school which offers a series of technical laboratories equipped for cooking, pizza, bread making, ice cream making and pastry making, as well as being equipped with a multimedia room. He was born on 1998 from the passion of Giuseppe Daddio And Aniello DiCaprioexpert cooking and pastry chefs.
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