The biennial championship will gather contestants from Japan, Australia, Taiwan, India, Russia, France, Italy, Brazil, Croatia and the Balkans. The event will consist of preparing a modern tart, a coffee-flavored cream dessert, an individual portion of chocolate dessert, a mini bijou pastry and a sculpture in sugar and pastilliage, and will be high professionalism, work standards, creativity and excellent taste, great ability to grasp and applying innovations without forgetting tradition will all be valued as the main qualities.
The Star of Chocolate, to be held on Monday, January 25, invites chocolate masters to create confectionery specialties which this edition proposes jazz as the theme. Applicants, from Japan, Brazil, India, Italy, Austria and France will have to make an innovative chocolate éclair, a single portion of dessert, an artistic sculpture and their reinterpretation of drinking chocolate, served with two different petit fours. Meanwhile, in the Italian Senior Pastry Championship, to be held on Tuesday 26, the ten contestants competing for the title of “Pasticciere d’Italia” represent the best of Italy’s pastry art, in a competition that will be a true spectacle of skill. This edition will be dedicated to the art of Ikebana.
Also there will be a tribute to Italian confectionery culture, with “Pastry & Culture”: Italian Artistic Pastry Cup in which 10 Italian chefs will compete, SIGEPGiovani dedicated to new generations and Wake up Coffee & Espresso Ice Cream that, in this first edition, is being launched with the intent of highlighting the harmonious aromas and flavours that can result from the combination of these creative worlds.