China won the title of world champion at the World Trophy of Pastry, Ice Cream & Chocolate, the important international championship organized by the International Pastry, Ice Cream and Chocolate Federation (FIPGC). The competition took place from 8 to 9 November at the Hotel Roma Aurelia Antica and saw 11 nations from all over the world compete.
In addition to decreeing the best tiramisu in the world (won by Japan), the event hosted a challenge that put the best international pastry chefs to the test. The teams had seven and a half hours available to create four desserts and two edible sculptures, interpreting the theme of the edition: “Nature: the beauties of my nation”.
The triumph of China with panda and leopard
The Chinese team, composed of Lu Haoran, Sun TongTong and Liu Xinru, took first place with two extraordinary creations: a chocolate sculpture depicting a giant panda on a bamboo raft sailing through the water and a sugar sculpture representing a Chinese leopard. Both works pay homage to the symbols and natural landscapes of China, from the majestic mountains to the numerous rivers that cross the country.
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Silver in Morocco with the botanical excursion
Morocco placed second with Mohamed El Yazidi, Omar Eddib and Ali Gousaid, presenting “Botanical Excursion”, a tribute to the country’s plant and ornithological biodiversity. Storks, a symbol of luck and fertility, were the great protagonists of their creations, enriched with typical ingredients of Moroccan gastronomy: almonds, sesame, apricots, coconut, pineapple and mint.
Argentina on the podium with an all-female team
The bronze went to Argentina, represented by an all-female team made up of Julia Debicki, Emiliana Amandio and María Trinidad Galarce. The Argentine pastry chefs have chosen to represent two symbols of the local fauna: the puma and the toucan, using ingredients with an exotic flavor such as mango, vanilla, cocoa, pistachio and pomegranate.
Italy’s special prize: best pralines in the world
Italy, despite not getting on the podium, obtained a prestigious recognition: the Best Praline award. The master pastry chefs Nicolas Vella from Val della Torre (Turin), Marco Andronico from Sannicola (Lecce) and Fabio Cascio from Cento (Ferrara) presented chocolate pralines inspired by berries, with shapes that recall mushrooms and acorns. The creations contain selected ingredients such as raspberries, quinoa, hazelnuts, almonds and coffee.
The competition took place under the supervision of Maestro Iginio Massari, honorary president of the event.
