The final in Milan is scheduled for November 8-10
From November 8-10, the Panettone World Cup returns, the biennial event dedicated to the leavened dessert par excellence, which will take place at Palazzo Castiglioni in Milan. During 2023 and part of 2024, national selections were held in various countries to decree the finalists, which involved several professionals and also Italian Consulates and Embassies around the world, as well as enjoying the patronage of ITA Italian Trade Agency.
The selections were held in collaboration with the newly formed Panettone World Cup Clubs around the world, a close-knit team that worked to celebrate the best of artisanal production for the two categories: traditional and chocolate panettone.
In this edition, many nations hosted the selections for the first time: in Brazil, in Sao Paulo, during the FIPAN fair, thanks to pastry chef Rogerio Shimura and the Levain Escola de Panificação. In Lima, the Universidad San Ignacio de Loyola was the venue for the Peruvian final, organized with Juan Carlos Lopez of Choco Pastry. For the first time, Australia also hosted a national selection in Melbourne, with the invaluable support of pastry chefs Tatiana Coluccio and Alessandro Urilli. Great success also for the selection in Japan in Tokyo, organized with the Associazione Panettone Giappone and Kaori Ereditato, which involved over 30 pastry chefs for both categories; Iginio Massari also participated for the occasion. The selection that involved pastry chefs from the United States and Canada returned to New York at the ICE cooking school in Manhattan, together with Biagio Settepani. The selections in Europe involved: Spain, in Valencia, at the Mediterranea Gastronoma fair, with the support of the local coordinator Carlos Mariel; Portugal, in Lisbon, with Agnaldo Borba, and Switzerland, in an event coordinated with Ticino Gourmet Tour, at the Chocolate Academy in Zurich, in collaboration with Carma Chocolate. The French selections were welcomed in Blois, in the heart of the Loire, at the starred Le Fleur de Loire, together with Frank Collas and Christophe Hay.
The selections to define the finalists representing Italy were more complex, 5 for each category. As in past editions, three semi-finals in the north, center and south decreed the 30 finalists who competed in the grand final hosted for the first time at Sigep. The collaboration between Coppa del Mondo del Panettone and Sigep confirms the common intent aimed at enhancing and promoting the Italian artisanal product in the world and inaugurates a shared international project, which will lead the two entities to work together to support the knowledge of panettone in the 5 continents, with training sessions, masterclasses, events and national selections.
Now the national selections conclude with Holland, Belgium and England. And, for the first time, the finalists of Panettone senza confini directly access the final thanks to the partnership with the event organized by Fausto Morabito on the Costa Crociere. All the selections were enriched by the masterclasses of the president of the Coppa, Giuseppe Piffaretti, which involved not only the competitors, but also those who wanted to open up to the knowledge of the leavened dessert.
The names of the finalists are available here: http://coppadelmondodelpanettone.com.
