Page 28 - #45 English
P. 28

Trade Show
                        As mentioned earlier, the 36  SIGEP
                                              th
                    showcased the extraordinary quality of the
                    artisan gelato, pastry and bakery chains, as
                    well as those of food service, coffee and
                    pizza; excitingly, the stirring competitions
                    are held for each sector. Some of the com-
                    petitions were international; some were to
                    select the Italian representatives for the
                    international competition.










                        First, GELATO! The SIGEP GELATO D´ORO Gelato
                    makers: 1st Giordy Luca Babbo - 2  Stefano Dassie, the
                                                nd
                    Chefs: 1st Alberto Carretta - 2  Stefano Buttazzoni, the
                                            nd
                    Pastry Chefs: 1  Antonio Capuano - 2  Giacomo Siracu-
                                                  nd
                                st
                    sano, and the Ice sculptors: 1  Amelio Mazzella di Regnella
                                          st
                    - 2  Mauro Sbalzer. The Best Chocolate Flavoured Gelato
                      nd
                    winner is Le Procope - Vere Gelaterie Artigianali (Catan-
                    zaro). The next amazing competition is: A Thousand Ideas
                    For A New Gelato Flavour, 1  Antica Gelateria Strati - En-
                                          st
                    rico Cusenza (Siderno, Reggio Calabria) - 2  Lampone e
                                                      nd
                    cioccolato - Lucia Gobetto (Castiglione Torinese, Turin)
                    - 3  Gelateria Pasticceria Papa (Sidney, Australia).
                      rd
















                                                            Some other moving competition includes, the Junior World Pastry
                                                       Competition, for this year winner: Yoshiaki Nagamune (Japan), winning
                                                       first place for “The Star of Sugar” competition which is a challenge be-
                                                       tween contestants from nine nations. It was later announced that France
                                                       came second and Taiwan third. Livia Chiriotti commented on the Japa-
                                                       nese team as, “They have intense style and sense of detail.” Also, Master
                                                       pastry chef Iginio Massari: “This victory by the young Asian pastry chefs
                                                       is a lesson for Europe, which is losing the social value of work, sacrifice
                                                       and dedication.” The Japanese team was formed by team manager Kajiro
                                                       Mochizuki, the great Master Pastry Chef at Tokyo’s Imperial Hotel, one
                                                       of Japan’s most famous and historical hotels (1,000 rooms and 55 pastry
                                                       chefs at work!), and by the young contestants Kazumasa Yoshida and
                                                       Koushi Oyama. So far, at SIGEP, Japan has won both the international
                                                       contests: The Star of Sugar and the World Championship. Iginio Massari,
                                                       acknowledged as “Master Of The Italian Masters”, comments, “These
                                                       Asian boys show our youngsters how a strong work culture can ensure
                                                       absolute competitiveness. In this sense it’s a lesson to take advantage
                                                       of. Seeing a boy crying with emotion transmits us the social value of
                                                       work, something we are losing in Europe.” So, big congratulations to the
                                                       Japanese team, you have worked hard and you earned it!
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