The blues triumph and the excellence of Italian pastry triumphs at The World Trophy of Paste Ice Cream Chocolate, the world pastry championships organized by International Federation of Pastry, Ice Cream and Chocolate (FIPG extension) which took place on Saturday 21 and Sunday 22 October at Host Fieramilano Rho. A real revenge for our team of Pastry Masters, who in the first edition of 2015 had finished in second place beaten by Japan.
Participants
Twenty teams from the International Pastry Federation participated in the Championship, for twenty countries from four different continents: from Morocco to Bulgaria, from Tunisia to Australia, from Bolivia to Italy. Sixty pastry chefs ready to challenge each other in a very close competition with desserts and exquisite creations that see them trying to excel in four extraordinary specialties: pralines, ice cream, modern cake and sculptures.
There is obviously no competition without a jury in this case made up of twenty international experts made up of the captains of the competing teams, under the presidency of Cristian Beduschi, one of the best Italian pastry chefs and World Champion Master Chocolatier.
The blues and their creations
A win with a very sweet taste for the Italian team made up of Matteo Cutolo, Giuseppe Russi and Enrico Casarano, with the contribution of Fabio Orlando, the only member of Team Italy for the 2017 FIPGC Cake Designer World Championship.
The other members of the team, on the other hand, took care respectively of representing Italy for the pastilleggio sugar category, which is a malleable sugar paste, and single-portion ice cream, artistic sugar and modern cake, artistic chocolate and pralines.
During the championship organized by the international pastry federation, the Italian team developed the theme of the competition perfectly and in an original way, "Discovering the world of chocolate and coffee”Creating three sculptures: one in chocolate, which celebrates the origin of cocoa with a Mayan mask which is associated with the millstone for the transformation of the beans; one in tablet form, which reproduces a traditional grinder, a mocha and a coffee table and is dedicated to coffee in its most classic Italian interpretation; one of isomalt, which represents the meeting between chocolate and coffee through a real kiss between the two raw materials that come together in perfect synergy.
The Italian podium and the other finishers
Thanks to these splendid creations, it was the Italian pastry chefs who took home the 2017 title, leaving China at the lowest steps of the podium respectively, which also won the special prize for Best Artistic Sculpture by creating a triumphant woman in pastilleggio and a sculpture. of chocolate that represents an Indios of Central America with ritual mask and shield, and Japan already champion of the last edition.
This edition was characterized in particular by the great performance of Asian pastry, which in addition to China and Japan saw Thailand win the special prize for the best praline, beating the competition of countries that have a deep tradition behind them in terms of cakes and chocolates, such as Switzerland, which instead won the prize for the Best Gelato, and France, which has instead won the special prize for the best Modern Cake.
The journalistic prize Pastry Magazine it was eventually assigned to Morocco.
(Photo International Federation of Pastry, Ice Cream and Chocolate)
