Pastry: here are the samples of the Italian colomba
Interview with Roberto Lestani, president of the Fipgc
In the splendid setting of Villa Campolieto, one of the most beautiful historic homes of the Vesuvian Villas in Ercolano in the province of Naples, the International Federation of Pastry, Ice Cream and Chocolate (FIPGC) with a jury made up of World Pastry Chef Roberto Lestani, Matteo Cutolo, Enrico Casarano, Francesco Lastra, Maurizio Santilli, Domenico Lopatriello and Gianluca Cecere, declared the winners for the best Italian Colomba on March 3, 2021, at the conclusion of a championship in which 185 pastry artisans participated, of which 45 from abroad (of the 20,000 members of the Fipgc, 6,500 reside abroad).
The best Italian artisan doves were considered in the final award ceremony, made according to canons ranging from the use of ingredients, cut, perfume to the honeycomb of the product. The overall winners were the Friulian Renato Talotti in the Classic Colomba Category, while the Innovative Colomba Category won by Salvatore Albanesi from Rome.
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EFA News - European Food Agency