Christmas is getting closer and closer and it’s time to think about panettone and pandoro, typical holiday desserts which, in their artisanal versions, undoubtedly represent the best choices to bring to the table. In this period, numerous competitions elect the best leavened products in Italy and the world, where pastry chefs and masters of the confectionery art challenge each other by transforming simple ingredients into true culinary works thanks to passion, technique and creativity.
Among the most important competitions is the World Championship organized by the FIPGC (International Federation of Pastry, Ice Cream and Chocolate), an event that brings together the best talents of the international confectionery scene. This event represents a point of reference for those who work with passion and dedication in the sector, offering an exceptional showcase. This year, 50 pastry chefs from all over the world reached the final, ready to compete with their leavened products.
During the event, the participants’ panettoni and pandoro are evaluated according to rigorous criteria: from the softness of the dough to the browning of the crust, from the scent to the internal structure, up to the ability to respect traditional standards while adding that personal touch that distinguishes a great pastry chef.
Let’s find out the winners right away.
The best panettone 2025
The title of Best Classic Panettone in the World 2025 was awarded to Vincenzo Guiderdone, pastry chef from Ardea (Rome, Lazio).
The jury awarded his panettone for its perfect alveolation, the harmonious balance between lemon and vanilla aromas and its soft but compact consistency, which testifies to a long leavening and attention to detail. The dessert stands out for its ability to respect Italian tradition, while showing a personal signature that enhances its elegance and taste.
Here is the complete podium of the Best Classic Panettone 2025:
The best pandoro 2025
The title of Best Pandoro in the World 2025 was awarded to Daniele Mascia, pastry chef from Omegna (Verbano-Cusio-Ossola, Piedmont).
The jury awarded its pandoro for a series of high-level technical characteristics: perfect softness, a thin and golden rind, an aesthetically harmonious shape and an intense aroma of butter which testifies to cooking carried out with great skill.
This creation combines artisan tradition with care for quality ingredients, representing not only the excellence of Mascia, but of an entire territory.
Here is the complete podium of the Best Pandoro 2025:
