Sweetmood No28 - November 2021

The Italian team is the World Pastry Champion 2021-2022. Italy triumphed at the Coupe du Monde de la Pâtisserie held during Sirha in Lyon, France last September. Japan earned the silver medal and France took bronze. Switzerland won the sustainability award, and the team spirit award went to Chile. This is Italy’s third gold medal, joining the medals from 1997 and 2015. The Italian team was coached by Alessandro Dalmasso, president of Club Italia Coupe du Monde de la Pâtisserie, and is composed of Lorenzo Puca, team captain, Massimo Pica and Andrea Restuccia. Lorenzo Puca and Andrea Restuccia were already part of the team chaired by Alessandro Dalmasso that won the bronze medal in New management French pastry chef Pierre Hermé is the new president of the Coupe du Monde de la Pâtisserie, replacing Gabriel Paillason, who is now the honorary president. He introduced, among many new developments, the restaurant dessert trial, which took the place of the plated dessert trial of past editions. This trial was judged by a jury that was specifically established and composed by eight maestros, including both pastry chefs and chefs de cuisine. This new trial was introduced to emphasize the importance of the pastry chef and of the collaboration between the chef de cuisine and the pastry chef. Another change was that the ice sculpture trial was eliminated, and it was replaced by the chocolate sculpture trial. 2019. Dalmasso wanted to have the World Pastry Champion of 2015 as coaches for the team, each bringing their own unique experiences. These coaches were Fabrizio Donatone, Francesco Boccia and Emmanuele Forcone, and the training sessions were held at Cast Alimenti in Brescia. The training was strenuous, every day of the week from seven in the morning until midnight, including holidays. Lorenzo Puca oversaw the chocolate dessert and the sugar sculpture; Andrea Restuccia was the gelato specialist; Massimo Pica created the chocolate sculpture. The team was tightknit, and their past competition experience helped them to not repeat the same mistakes. 17

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