Those who choose an artisanal chocolate panettone usually look for a particular balance: the richness of the cocoa components must coexist with the lightness of the great leavened product, without excesses that suffocate the aromas and structure. Mastro Panettone d’Elite 2025, a national competition dedicated to the finest Italian artisanal panettone, has highlighted the professionals capable of achieving this result.
The first edition took place at Villa Arvedi, in Grezzana, in the Verona area, under the direction of Goloasi, a platform founded by Massimiliano Dell’Aera and which has long been committed to promoting quality pastry making. The event brought together pastry chefs from many Italian regions, united by a specific commitment: to work exclusively with live sourdough and high-quality ingredients, without the use of preservatives.
A distinctive feature of the 2025 edition was the “Mani in pasta” segment, organized in the Logiudice Forni laboratory in Arcole. From 3 to 7 November the finalists produced their panettone in front of the commission, which was able to carefully observe the management of the dough, the organization of the station, respect for deadlines and technical precision. A choice that highlighted craftsmanship, showing everyone the value of manual skills.
The winners
For the category dedicated to chocolate panettone, first place was awarded to Michele Falcone, from Pasticceria Falcone in Vieste, in the province of Foggia. The jury recognized the solidity of its product, the result of exemplary workmanship and careful selection of raw materials, capable of offering intense aromas and a balanced structure.
Also on the podium in the Chocolate category were:
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A special mention was given to Michele Iazzetta, just nineteen years old, from Pasticceria Francesco Iazzetta in Cardito (Naples). He obtained the same score as the third place, but the regulations placed him in fourth place, because the tasting phase rewarded the other competitor.
The evaluation followed precise criteria, including taste, aromas, quality of the ingredients, structure of the dough and compliance with the rules of natural leavening. A rigorous approach that has allowed us to select products capable of representing the best of Italian pastry dedicated to great leavened products.
