Pastry Bit Competition, the fourth regional competition in Umbria on 26 July
It will be theUmbria to host Tuesday July 26 the fourth of the 9 regional challenges of Pastry Bit Competitionthe competition aimed at pastry professionals, promoted by Molino Dallagiovanna and from the teacher Leonardo Di Carlo, pioneer of Scientific Pastry, with Red shrimp as a media partner.
TO Taverns of Corciano (PG) At Italians Srl others will compete 20 pastry chefs among the 180 selected by the Molino on the basis of a technical and personal test carried out during the registration phase. To be able to win the title of Dallagiovanna Pastry Ambassador 2024, the official face of the Molino for pastry in Italy and in the world that will support the company in fairs and events, it will be essential to better interpret the concept of smart and modern pastry, based on the simplification of processes. The winner will be the one who will make his “bit” feel stronger and will demonstrate that he knows how to combine imagination and creativity by paying attention not only to the “what”, but also to the “how”.
Pastry Bit Competition is a contest that develops in four phases and touches all of Italy, including the islands. It starts with the 9 Regional Competitions scheduled from May to November 2022in which pastry chefs compete in the preparation of a thousand leaves. THE 27 professionals selected during the regional stages qualify for the semifinals scheduled a February 2023 At 1 ski resort of Northern Italy, where they will have to try their hand at preparing a Cake. THE best 9 will switch to final stage which will be divided into two moments: the first in June 2023 in Cast Foodsthe cooking school of which Molino Dallagiovanna has been a partner for many years in support of training and the excellence of the professions, the second in September at the Molino headquarters. In Cast Alimenti i 9 finalist pastry chefs will have to make a leavened dessert for breakfast, fried and not flaked; at the Molino the last challenge will consist in evaluation of the panettone.
The jury, composed of industry experts, bloggers and journalistsincluding representatives of the Red shrimpwill evaluate the candidates on the basis of the following criteria: dough recipe (basic knowledge of processing techniques, method of execution, creativity),
presentation of the final dish (dish, harmony, creativity), taste (chewability, harmony of flavors and combinations, cooking), professionalism of the candidate (clothing and presence, communication skills, management and cleaning of the workplace). The technical jury, on the occasion of the three semi-finals, will be joined by a popular jury.
Starting from the semifinals he will also enter the technical jury Leonardo Di Carlotestimonial of the Pastry Bit Competiton.
Here the stages of the Pastry Bit Competition:
REGIONAL RACES
- May 31 PIEDMONT, Mazzè (TO) at Rossetto Srl
- 7 June VENETO, Due Carrare (PD) At LM Alimentare Srl
- June 14 TUSCANY, Campi Bisenzio (FI) At Carra Distribuzione Srl
- July 26 UMBRIA, Taverne Di Corciano (PG) At Italiani Srl
- 13 September LAZIO, Pomezia (RM) At Mega Confectionery
- 20 September APULIA, Ceglie Messapica (BR) At MED Cooking School
- October 4th SARDINIA, Abbasanta (OR) At LF Service Srl
- October 27 CAMPANIA, Naples At ME.PA
- November 8 SICILY, Palermo at Master Academy Antonino Galvagno
SEMIFINALS February 2023
Final 1st phase in CAST Food – June 5, 2023
Final 2nd phase at Molino Dallagiovanna – September 2023
Pastry Bit Competition, the fourth regional competition in Umbria on 26 July