Italy on the podium at the Coupe du Monde de la Pâtisserie
1/29/2019

Third place for the youngest Italian team ever

From 26 to 28 January 2019 the long-awaited final competition for the Coupe du Monde de la Pâtisserie took place in Lyon.

After months of training and hard work, the young members of the Italian team were honored: Lorenzo Puca, Andrea Restuccia and Mattia Cortinovis, led by Alessandro Dalmasso, gave a beautiful bronze medal to Italy, winning a third place after Malaysia and Japan.

A path, that of the Italian team, long and intense, started in Sigep 2018 and continued throughout 2019 in CAST Alimenti, including emotions, sacrifices and tears.

During the race, tension and concentration reached very high levels, always tempered by the agreement and union of this team of young talents for whom this bronze is a stimulus for the future, to start stronger and more aware.

In the 10 hours of competition the 21 participating teams have created a buffet with 3 chocolate entremets, 3 fruit ice-cream entremets, 19 dessert desserts and 3 artistic sculptures, one for each specialty (chocolate, sugar, ice).
Theme of this edition was: Nature, Flora and Fauna.

The real news was the introduction - for the first time in the 30 years of the competition - of the 100% vegan dessert cake.

The youngest Italian team has always been coached by Alessandro Dalmasso together with the 2015 World Champions Fabrizio Donatone, Emmanuele Forcone and Francesco Boccia and supervised by Maestro Iginio Massari.

Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie
Italy on the podium at the Coupe du Monde de la Pâtisserie