The FIPGC International Federation of Pastry, Gelato and Chocolate once again organizes the Panettone World Trophy, aimed at pastry chefs, ice cream makers, chocolatiers, and cake designers.
The main novelty of the next edition, which will take place at the Palazzo Rospigliosi in Rome on October 10, is the incorporation of a new category. There are the usual three categories –classic (with candied fruit, raisins, and citron), innovative (“original” in terms of flavor, ingredients, and/or baking method or technical originality), and decorated (with a tray diameter that can exceed 40 cm and decorations that have not appeared in other events, competitions, etc.) – plus the gluten-free one which has been added this year. In this case, the type of flour/starch used with relative composition must be specified in the brochure.
As it is indicated in the rules, those interested must submit entry forms before September 10 and pay a fee of 150 euros. The top three contestants in each category will receive a certificate of merit and a medal assigned based on points (Bronze: 71–80 points, Silver: 81–90 points, and Gold: 91–100 points).