Yeast masters, institutions and industrialists for the most famous Italian dessert in the world
The Italian National Mother Yeast Masters Team is born, the team that will challenge other nations at the 2023 World Championship
From the tonka beans of Brazil to the apricots of Vesuvius, the most emblematic and representative Italian dessert of Christmas known all over the world, the great sourdough cake, its majesty Panettone, is renewed, amazed and increasingly internationalized . For this reason, Italy, with its sourdough pastry chefs, will challenge teams from other countries such as Argentina, Brazil, Singapore, Australia and many others in the World Team Championship to be held in 2023. The title of best traditional panettone is up for grabs. wins in respect of disciplinary rigor, but the imagination and contamination that pastry chefs around the world will be able to combine with their typical products, in the name of innovation, will also be rewarded.
To share with all the forces that work this extraordinary product, the future of this culinary symbol of Italy like pizza and spaghetti, the Academy of Masters of Mother Yeast and Italian Panettone organized the first World Convention of the panettone and traditional artisan to be held next October 5 at the Royal Palace of Naples. There is great expectation for the international event that will bring together in Naples the members of the Master Yeast Academy from all over Italy.
The control room of the event is entrusted to the training organization Dolce & Salato di Maddaloni represented by the chef Giuseppe Daddio and the “academic” master pastry chef Aniello di Caprio, born to transfer the key concepts of the profession, thus guaranteeing the continuity and the future of the panettone which today has changed face: it is not only traditional, but also innovative, linked to the territory and to the pleasure of personalizing the recipe with highly sought-after flavors. For a pastry chef, producing sourdough products is indeed
a source of pride, but it also requires great skill managed by passion and the desire to offer something unique and unparalleled.
The President of the Academy of Master Yeast Masters – a reality that brings together more than 40 of the best known and most qualified yeast lifters, pastry chefs, bakers and pizza makers from all over the country – Claudio Gatti says: “The Academy was born to spread the mother leaven and transmit our experience to the young people who will be the future of our country”. Among the recipes, the academy will present at the Convention on October 5 there will be the Pan del Re, a dessert to be offered for the Epiphany, which links Christmas to the four seasons.
It will be a day of study, an important didactic moment of training and union between different artisans from all over the world to raise awareness of the importance of Italian craftsmanship and excellence, valuing the many professionals who have become ambassadors of Made in Italy in the world.
The great leavened product such as panettone, has become today an element of strong productive interest for the Campanians because the skill in the elaboration of the Natural Mother yeast, allows the pastry chefs of this region to be able to satisfy even the public the more demanding, really registering considerable figures for the economy of the sector. Wine and food tourism also benefits, always growing thanks not only to the resources of the territory, but above all to the ability to transform sourdough with wisdom and mastery.
The protagonists of this special day will also be the raw materials, a land of which Campania is extremely rich. Because if the artisanal and traditional Panettone expresses the value of each professional in the work of the mother yeast and the mixture of ingredients, it also represents the treasure chest that preserves the riches that each territory produces in flavors and aromas. Promoting and safeguarding the use of quality artisan raw materials allows you to defend the excellence of Italian products in the world, to protect, disseminate, increase awareness and knowledge of sourdough products made in Italy.
A new starting point is therefore the link with the territory: contamination between different sectors from which innovation is born and develops.
In addition to the academics, the industrialists Bauli, Fiasconaro and Albertengo will be present at the debate, representing a production of national excellence.
Guests will be received at the Gran Caffè Gambrinus, one of the places of Neapolitan hospitality par excellence, with the most characteristic gesture of Neapolitanism, that is, good coffee.
The convention, presented and moderated by Nunzia de Girolamo, will open at 3 p.m. with greetings from the President of the Academy of Yeast Masters, Mother Claudio Gatti, and the Director of the Dolce & Salato School, Giuseppe Daddio , and the director of Palazzo Reale Mario Epifani. The meeting was opened by the Association of Youth Policy and Labor of the Municipality of Naples Chiara Marciani, followed by interventions by the Tourism Association of the Campania Region Felice Casucci, the Association of agriculture of the Campania region Nicola Caputo, from the direction of culture and tourism of the Campania region, the director of the Regional Tourism Agency of Campania Luigi Raia, the Unesco chair, Professor Annamaria Colao and the magnificent rector from Federico II University of Naples Matteo Lorito.
From 4.30 p.m., the program will enter the heart of the program with the presentation of the “Youth Project” with the Livitist masters Walter Tagliazucchi, Francesco Elmi, Manuele Lenti, introduced by Giuseppe Daddio. Then, the presentation of the Panettone World Championship, the first world team competition to be held in 2023,
with sourdough masters Maurizio Buonanomi and Ezio Marinato. Then we’ll talk about future sourdough dessert projects with yeast masters Stefano Laghi, Aniello di Caprio, Oscar Pagani and Panettone nel Mondo: projections and thoughts of tomorrow with producers Fiasconaro and Bauli; and again, Il Marketing del Panettone, future strategies in Italy and abroad with food and wine journalist Luciano Pignataro, to conclude with the delivery of jackets and plates to new entrants to the Academy, entrusted to President Claudio Gatti .
The event will close with a gala dinner at the Country House Casale Rosa Melia in Maddaloni made by starred chefs.
To interpret the cuisine will be Salvatore Bianco of the restaurant the Commander of the Hotel Romeo in Naples,
Domenico Iavarone from Restaurant José at Villa Guerra in Torre del Greco and Ciro Sicignano from Restaurant Lorelei in Sorrento.
The chefs will transform the typical products of the territory – including Campania dop buffalo mozzarella, Casertana breed pork and other excellences of the working land. Then to conclude, symphonies of desserts elaborated by the Master Pastry Chefs will be served which will sublimate with the tasting of the panettone.
The event is supported by the Campania region, by the tourism and agri-food sector, and by the private partners who make the initiative possible.