Piero Ditrizio of the Ditrizio Pastry Shop in Cagliari is the emerging pastry chef of the year in the Gambero Rosso guide Pasticceri & Pasticcerie 2022.
"The palace is celebrating - the exultation on social media -. The emerging pastry chef of the year according to Gambero Rosso is Piero Ditrizio, our prince who 'crowned' one of his dreams. This award will be the springboard towards other goals . Hard work, passion and love always pay off. Thanks to all of you who always follow us with great affection. Thanks Cagliari, thanks Gambero Rosso ".
The master Iginio Massari with the Pasticceria Veneto of Brescia received the Three Golden Torte. The award is assigned - reads the reasons - "because since the first edition of the publication he has been at the top of the rankings." From today on - Gambero Rosso says - the Maestro is out of competition: "He is a champion", comment from the City of Taste.
The announcement was made today with the presentation of the food and wine publication which reports 595 places, 30 new products, 26 Three Torte (maximum award awarded), 5 special prizes. The guide puts Dalmasso Avigliana (Turin) at the top of the ranking of the Three Cakes. The special prize for the novelty of the year goes to Pasticceria Celestina - Pollena Trocchia (Naples).
The award for the best savory pastry went to Pasticceria Roberto-Erbusco (Brescia) and d & g Patisserie-Selvazzano Dentro (Padua). The award for the pastry with the best packaging goes to Golose Emozioni-San Zenone degli Ezzelini (Treviso). Finally, the recognition for the best digital communication is assigned to Douce (Genoa) and Besuschio-Abbiategrasso (Milan).
The guide photographs for the year 2021 the commitment of master pastry chefs in baking and large seasonally adjusted leavened products, also offered in the form of ingots or trunks, but at the same time the savory offer is strengthened with new mixes between cooking and pastry with the aim to enhance local products. There is also the strengthening of "easy" proposals that can be replicated at home and attention to intolerances. The number of places that embrace the formula of the dessert store and patisseries designed and conceived exclusively for purchase is multiplying.
(Unioneonline / D)