What was the most difficult moment of the Championship and the best moment? During the competition, there were many difficult and stressful moments that strained my concentration. The most difficult of all of them, where I still having cold sweats just thinking about it, is when the lamp for sugar broke right when I was assembling the statue. And then, it was very difficult to lift the statue to position it on the table. My hands were shaking. The best moment, which may seem obvious, was the award ceremony: “The winner is Italy!”. I couldn’t believe it; it was an inexpressible emotion. Taking the Italian flag onto the podium was a source of great pride for me. Listening to Mameli’s Hymn from the podium gave me goosebumps. After having lifted the trophy together with my coach Eugenio Morrone, I ran to hug my family, who was there to cheer me on and who really supported me during the time I was preparing for the competition. What are your plans for the future? After the challenge of the World Pastry Queen, since I work in a restaurant, my dream would be to achieve a Michelin star. It will be a very hard and strenuous journey, but I’m ready to work hard and to study thoroughly to make it possible. Pastry arts in the foodservice world can achieve an even greater importance, and I am committed to this goal. Regarding your previous experience as a pastry chef in high-level restaurants, which collaboration has been the most formative? Over the years I have known many working situations, all of which have been formative each in their own way, but the one that taught me the most was my experience at the 1* Michelin restaurant in Lugano (Swiss), Artè al Lago. Working alongside Chef Diego Bertona and Chef FrankOerthlewasanhonour aswell asapleasure.Two great professionals and exceptional human beings. 19
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