The Italian Chocolate Championship at Sigep 2013
Press Release N° 10
THE ITALIAN CHOCOLATE CHAMPIONSHIP AT SIGEP 2013
The national competition is valid for admission to the 5th World Chocolate Masters
Rimini, 7th December 2012 - The best eight Italian chocolate artisans will arrive at the 34th SIGEP (Rimini Fiera, from 19th to 21st January 2013) to compete for the 2013 Italian Chocolate Championship, organized by Barry Callebaut with the support of SIGEP (in Hall B3).
In the setting of the world’s most important expo dedicated to artisan confectionery, the event spotlights extraordinary professionals who, after having passed the regional heats, will compete not only to win the title of Italian Chocolatier of the year, but also to be admitted to another prestigious event, i.e. the 5th Edition of the World Chocolate Masters, organized by Callebaut, Cacao Barry and Carma.
The Italian Chocolate Championship’s eight finalists are:
Sandy Astrali from Tombolo (Padua) - Pastry chef at the “Opera” patisserie in Castelfranco Veneto (Treviso);
Massimiliano Baglivo from Galatina (Lecce) - Owner of the “Dolci e Dintorni” patisserie in Galatina;
Davide Comaschi from Milan - Head Pastry Chef at Milan’s “Martesana” patisserie;
Gianluca Cuna from Galatina (Lecce) – Pastry Chef at Lecce’s “Dolci Fantasie”;
Ferdinando Esposito from Sarno (Salerno) – Owner of Sarno’s “Mario e Maria” patisserie;
Emiddio Isernia from Palma Campania (Naples) – Pastry Chef at the “Marigliano” patisserie in
San Gennarello di Ottaviano (Naples);
Silvio Bessone from Santuario di Vicoforte - Owner of the chocolate factory "Le Delizie di Silvio Bessone";
Fabio Ravone from Brindisi – Owner of the Brindisi’s “Dolci Creazioni” patisserie, due to open soon.
The theme on which the contestants will have to base their entries for this edition of the Italian Chocolate Championship is “The Architecture of Flavour”.
The tests involved in the competitions are the preparation of a large work in chocolate, a chocolate-flavoured layer cake, a moulded praline and a chocolate-flavoured pudding.
In the last test, each participant will have to give his own personal slant on a traditional Italian pastry recipe featuring chocolate which will be proposed (the same for all contestants) by the Committee of Experts.
The chocolatiers will have to show their architectural skills applied to flavour, analyzing and harmonizing aromas, studying and designing new shapes and consistencies.
The Committee of Experts is made up of chairman Gianfranco Rosso, Founder of the Consortium of Turin Chocolatiers and Callebaut’s Chocolate Ambassador, Iginio Massari, Honorary AMPI chairman - Relais Dessert, Vittorio Santoro, Cast Alimenti director, Giovanni Pina, Relais Dessert, Gino Fabbri, AMPI Chairman, Danilo Freguja, Cacao Barry’s Chocolate Ambassador, Andrea Slitti (Master chocolatier, 1994 World Champion), Antonio Le Rose (Master chocolatier) and Federico Anzellotti, CONPAIT Chairman.
SIGEP and A.B. TECH EXPO 2013
Dates: 19-23 January 2013; Organizer: Rimini Fiera SpA; edition: 34th SIGEP, 3rd A. B. Tech Expo; frequency: SIGEP annual and A.B. Tech Expo triennial; category: international; admission: trade members only; business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry, bakery, coffee); exhibitor info: tel +39 0541 744521 fax +39 0541/744772; Web site: -
PRESS CONTACTS:
Rimini Fiera SpA Communication & Media Relations Service +39 0541 744510
manager: Elisabetta Vitali; press office coordinator: Marco Forcellini;
press staff: Alessandro Caprio and Nicoletta Evangelisti Mancini;
media consultant: Cesare Trevisani “Nuova Comunicazione Associati” +39 335 7216314 –