Michele Porcedda from Terralba wins the prize in the "innovative bread" category at the Italian bakery championship of the International Federation of pastry, ice cream and chocolate which ended yesterday in Carrara.
The chef presented a loaf with natural spices and flowers, which was highly appreciated by the jury.
«Celebrating the white art, flagship of Made in Italy, promoting the typical features of our territory and recognizing the great talents in this sector is our ambitious goal - said Matteo Cutolo, president of the Federation - All chef bakers have demonstrated great professionalism and talent, they gave voice with their creations to the strong Italian identity. We're really proud of it."
Bakers from every corner of Italy took part in the event, four tests: traditional bread, innovative bread, baked dessert and artistic bread.
The jury was made up of the FIPGC International Excellence Team, such as Fabio Albanesi, FIPGC International Head of Bakery, Salvatore Albanesi, Roberto Gentile and Simona Lauri, nationally renowned food technologist who was appointed National Head of Bakery by President Cutolo yesterday at the end of the Championship.
In the other categories, Fabio Chialastri from Latina (traditional bread), Claudia Manitta from Foligno (artistic bread), Rossella Stabile (baked dessert) won.
(Unioneonline/ss)
