With the appointment of Tuesday 18 June to Palermoat the headquarters of MAG Master Academy Antonino Galvagnothe regional competitions continue second edition Of Pastry Bit Competitionthe competition aimed at pastry professionals designed by Molino Dallagiovanna in collaboration with the teacher Leonardo Di Carlopioneer of scientific pastry making.
At stake is the title of “Dallagiovanna Pastry Ambassador 2026”, the official face of Molino for pastry making in Italy and around the world. Also in this edition the media partner is the Red shrimpthe first multimedia publishing group in Italy in the sector Wine Travel Food.
The race
THE 108 pastry chefsselected from the over 300 professionals who requested participation on the Molino website from January to April, are competing in the 9 regional competitions scheduled from May to October in all areas of Italy. They are there in every stage 12 pastry chefs who compete on the preparation of one Modern baked tart to be made without using fresh fruit and refrigerator creams.
The Sicilian stage
THE best three pastry chefs of each regional stage they qualify for one of the 3 semi-finals which will take place in a renowned ski resort next winter. At high altitude the challenge will shift to Dynamic cream puffs to share. The final phase, to which the best 3 of each semi-final will enter, will be divided into two moments: the first in June 2025 in CAST Foodthe School of gastronomic professions of which Molino Dallagiovanna has been a partner for many years in support of professional training and excellence, the second in September 2025 at the Mill headquarters on the occasion of the Granai Festival. In CAST Alimenti i 9 finalist pastry chefs they will have to create a leavened puff pastry; at the Molino, however, the last challenge will consist of evaluation of panettone with chocolate dough that will have to be accomplished only with live sourdough and without syringed creams inside. The use of semi-finished products or mixes for large leavened products is prohibited.
READ ALSO: Pastry Bit Competition: the challenge to become Pastry Ambassador 2026 begins
The jury
Judging the competitors in the race is one qualified jury composed by experts, bloggers and journalists in the sectorincluding representatives of the Red shrimp. During the three semi-finals, the expert jury will be joined by a popular jury. Also participating as a juror, starting from the semi-finals, is the testimonial of the Pastry Bit Competition Leonardo Di Carlo.
For more information on the regulation you can access the Molino Dallagiovanna website in the section dedicated to the initiative (https://www.dallagiovanna.it/pastry-bit-competition-2).
The phases of the race
Here are the phases of the second edition of Pastry Bit Competition:
The 9 regional races – from 21 May to 29 October 2024
- May 21: Puglia – Capurso (BA) at Francesco Lavermicocca Arredamenti
- 12 June Lazio –Pomezia (RM)at Mega Confectionery
- June 18th Sicily –Palermo at MAG Master Academy Antonino Galvagno
- June 25 Marche – Macerataat Tombesi
- 2 July Campania – Pozzuoli (Na) at ME.PA Food
- September 17 Tuscany –Campi Bisenzio (FI)at Carra Distribution
- 1st October Veneto –Due Carrare (PD)at LM Food
- 22 October Emilia Romagna –Forlì at Coap
- 29 October Piedmont –Mazzè (TO) atLipstick
The 3 semi-finals – winter 2025
Final 1st phasein CAST Food – June 2025
Final 2nd phase at Molino Dallagiovanna – September 2025
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