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Suspended honeycomb, the Italian CMP winning team’s restaurant dessert


The Italian team that won the Coupe du Monde de la Pâtisserie 2021, made up of Lorenzo Puca, Andrea Restuccia, and Massimo Pica, knew how to adapt perfectly to the novelties introduced in the last edition of the competition. Undoubtedly, this is one of the reasons for its victory, but not the only one. Alessandro Dalmaso, president of the Italian national team, also highlights “great training work, rigor, and team discipline, as well as the time and dedication put into the 18 months where we underwent hard training, putting our work and personal life on hold.  And, last but not least, not having questioned our limits ”.

Regarding the changes in the regulations, for the first time in the history of the competition there was a mandatory theme: “All art is an imitation of Nature.” A theme that Italy perfectly  captured in all its creations. Additionally, in order to promote the profession of restaurant dessert maker, a plated dessert was required, not a simple individual dish. In this category, the Italian cocktail presented a dish with different textures and temperatures, with a feeling of freshness and weightlessness. A dessert that, taking honey as a common thread, represented the moment of pollination and faced a challenge: to take the jury back to their childhood, thanks to the sweet flavor of honey, while also projecting them into the future, through innovative preparation techniques. Below we share the recipe for this beautiful and original restaurant dessert.