ROME - Ten years for Gambero Rosso's Pastry & Pastry Guide in collaboration with Hausbrandt.
A very hard year for the food and wine sector to which the great pastry chefs have reacted concretely.
"In such a difficult year, we wanted to reward with a new recognition - announced the director of the guides Laura Mantovano - the one who since the first edition of this guide has been at the top of the ranking, offering new perspectives and new frontiers of taste every year. : the Three Golden Torte to maestro Igino Massari with the Pasticceria Veneto of Brescia. A champion, for us from now on out of competition ".
But there are numerous, from the North and South, the master craftsmen awarded with the highest recognition of this greedy guide, the Three Torte, starting precisely from the Pasticceria Veneto in Brescia deserving of the Three Golden Torte and Hausbrandt Award.
In
Piedmont
: Dalmasso - Avigliana (Turin);
Fabrizio Galla - San Sebastiano Da Po (Turin).
In
Lombardy
: Besuschio - Abbiategrasso (Milan);
Cortinovis - Ranica (Bergamo);
Dolce Reale - Montichiari (Brescia);
Ernst K Knam in Milan;
Fusto Milano in Milan;
Roberto pastry shop in Erbusco (Brescia).
In
Veneto
: Biasetto in Padua;
Marisa pastry shop in San Giorgio delle Pertiche (Padua).
In Trentino-Alto Adige: Acherer Patisserie.Blumen - Brunico / Bruneck (Bolzano).
For
Emilia-Romagna
: Gino Fabbri Pastry Chef in Bologna;
Rinaldini in Rimini.
In
Tuscany a
double from Prato: Luca Mannori;
New world.
In
Lazio
: Bompiani in Rome;
Belle Hélène in Tarquinia (Viterbo).
Campania
shares the primacy with Lombardy
: Maison Manilia - Montesano Sulla Marciano (Salerno);
Pasquale Marigliano in Nola (Naples);
Pietro Macellaro Cilento Agricultural Pastry Shop - Piaggine (Salerno);
Pepe Mastro Dolciere - Sant'Egidio del Monte Albino (Salerno);
Sal De Riso Costa d'Amalfi - Minori (Salerno).
And in
Puglia
: The White Art - Parabita (Lecce).
Finally in
Sicily
: Sciampagna - Marineo (Palermo).
Special prizes have also been awarded: Pastry Chef of the Year (Petra Molino Quaglia Award):
Matteo Dolcemascolo
from Dolcemascolo in Frosinone.
New of the year (Roboqbo Award): Keg
Milan
in Milan.
Best Savory Pastry (Iceteam Award):
New
World
in Prato Best Digital Communication (Fb Award - Gruppo Clabo):
Gino Fabbri Pastry
Chef
- Bologna;
Pansa
- Amalfi.
"The lockdown - according to the editors of the guide presented on digital channels - has definitively demonstrated the importance of digital communication, has convinced the most reluctant to update sites, organize online sales in the best possible way, develop delicious boxes for take-out and delivery. to amaze with "the beautiful and perfect dessert" suddenly it was important to be there, to maintain contact, to give a "cuddle".
After the most critical phase, we returned to the laboratories with the awareness that everything has changed. We started again from stainless certainties , starting with the leavened products in the morning (brioche, croissants & co, present in countless doughs and fillings) and a savory pastry that is increasingly refined and perhaps also designed for an aperitif at home ".
The current situation, according to the Gambero Rosso observatory, is again critical for the whole sector, but with an intelligent team game it can be the beginning of a new era in which the most difficult task is entrusted to the dessert: giving a little beauty and lightness.
"Gambero Rosso has always been attentive to the masters involved in the use and transformation of the excellent products of our country" highlights Paolo Cuccia, president of Gambero Rosso "In this annus horribilis for the world, we feel even more the need to be alongside the great professionals especially to support them in the relaunch phase with the multimedia, promotional and training contribution of the Gambero Rosso platform. "
"Our commitment to support the masters of Made in Italy excellence continues, especially in this historical moment" continues the CEO Luigi Salerno, underlining that "the whole sector needs support and like Gambero Rosso we will commit ourselves even more strongly to accompany professionals in the sector with national and international initiatives that help them increase their business ".
(HANDLE).
