The World's Best Craftsman of Panettone, a Traditional Italian Pastry Coppa del Mondo del Panettone 2024" to decide the world's best panettone artisan. The winner of each category will participate in the world competition in November.

The Japan Panettone Association held its first Japan representative selection for the "Coppa del Mondo del Panettone 2024" (Panettone World Cup), which is held in Milan, Italy once every two years, at the Confectionery Hall (Setagaya-ku, Tokyo).

The judging was held in the "Traditional Panettone" and "Chocolate" categories, with Mr. Giuseppe Pifaretti, President of Coppa del Mondo del Panettone, and Mr. Iginio Massari, a long-time leader in the Italian confectionery industry, as judges. The judging panel consisted of professionals representing the culinary, confectionary, and baking industries, as well as Italian government officials.

The winners of the "Traditional Panettone" and "Chocolate" categories were Tatsumi Yasuda (Tokyo) and Chikara Uehara (Kagoshima), who will participate in the world competition to be held in Milan in November 2024.

The winners (right) Tatsumi Yasuda and (left) Chikara Uehara

The "Coppa del Mondo del Panettone 2024" (Panettone World Cup) is a biennial competition held in Italy dedicated to the outstanding fermented pastry panettone. In the 2024 competition, winners selected from national competitions in 15 countries(*) will compete in the finals in Milan in November to determine the world's number one.

(*)15 countries (Italy, Spain, Portugal, Switzerland, France, Brazil, USA, Canada, Peru, Australia, New Zealand, Argentina, Japan. Belgium and Saudi Arabia will also participate)

For the Japan preliminary selection, professional chefs, bakers, and confectioners submitted panettone with ingredients, recipes, and weights according to the competition rules. 10 judges from the competition selected the winner in each category through visual, inner layer, and sensory evaluation of the panettone.

Giuseppe Piffaretti, President of Coppa del Mondo del Panettone, who was in Japan for the competition, said, "The panettone that participated in the competition had excellent workmanship, good fermentation and a beautiful internal structure. However, we felt that we needed to work on improving the autochthonous yeast species (Lievito Madre), which is the heart of Panettone. This was because we were experiencing acidity problems with some of our products. I would like to have the opportunity to give a lecture on the correct autocultured yeast strain in the near future so that Japan can offer Panettone of excellent quality.

I also felt that Japan is a country with a rich spirit of hospitality, a country that is very technologically advanced in everything it does, but is still connected to thousands of years of traditions that have not faded over time.

From a culinary perspective, Tokyo is a city where fusion cuisine thrives. The level of some of the restaurants we visited was very high, and our visit to Japan far exceeded our expectations. We hope to be able to return and spread the true Italian panettone culture in Japan. said Mr. Murakami.

Judging Scene_01

We were also honored to have Maestro Isinio Massari, a leading figure in the Italian confectionery industry, as our guest, who explained the interesting history of panettone, the production process, and the perfect basic elements for success in fermentation.

The Panettone World Cup in Japan is an important cultural bridge between Italy and Japan, both countries with rich and unique culinary traditions. In Italy and Europe, panettone is traditionally made by pastry chefs, while in Japan it is mainly made by bakers. Nevertheless, it remains an interesting cultural blend and an open attitude toward international gastronomic traditions.

The participation of Japanese in such a prestigious competition not only demonstrates the passion and dedication of the Japanese people to learning and perfecting the art of Italian pastry, but also underscores the universality of food as a means of sharing culture.

The interest and enthusiasm shown by the jury panel of leading experts in the selection of the Japanese delegates confirms the successful integration of the two countries as well as the excellence and innovation of the participants. And not only does it raise the profile of Panettone beyond its traditional boundaries, but it also promotes understanding of the differences and essentials between cultures through the world of confectionery. For the selected winner, the competition in Milan will be a unique opportunity to showcase his or her talent and passion for pastry making in the pursuit of the title "Coppa del Mondo del Panettone 2024".

Therefore, this competition is more than just a pastry competition; it is a true cultural exchange that will enrich both Japan and Italy. I wish the finalists the best of luck. This competition is an Italian way to honor the efforts of the finalists and to encourage the constant search for excellence in the confectionary field, a sign of unity and shared culture. said Maestro Iginio Massari.

Maestro Iginio Massari_01

Maestro Iginio Massari_02

The selection of the Japanese representatives for the Coppa del Mondo del Panettone 2024, hosted by the Association, was blessed with guests who were appropriate for the inaugural event,

It was the first step to improve the panettone technique in Japan and the first challenge to approach the world.

Competition Jury *Honorifics omitted, in no particular order

Hiroki Sato (Donk Corporation), Takeshi Yamamoto (Japan Bread Research Institute), Yahei Suzuki (Piatto Suzuki), Luca FANTIN (Bulgari Il Ristorante Luca Fantin), Mimei Kaneko (Paris Saveille), Yumiko Saimura (Piccola Pasticceria/ Italy), Gabriele RIVA (LESS), Emanuela ORIGHI (Representative of the Tokyo Branch of the Italian Culinary Academy), Teresa BARP (Trade Promotion Section, Embassy of Italy), Anna IELE (Agricultural Policy Section, Embassy of Italy)

Jury

Competition Outline

Coppa del Mondo del Panettone 2024

Final Round》November 8-10, 2024 Milan, Italy

15 countries (Italy, Spain, Portugal, Switzerland, France, Brazil, U.S.A., Canada, Peru, Australia, New Zealand, Argentina, Japan, Belgium and Saudi Arabia. Belgium and Saudi Arabia are scheduled to participate)

I Partner sostenitori del progetto sono: Agrimontana, Molino Dallagiovanna, Corman, Europa ovens, Carma Chocolate, Artecarta, Vanilla Gourmet, Circuito. Main Media Partner Pasticceria Internazionale. Partners: Sigep, Conpait, Cast Alimenti, SMPPC, Apei, Ial Lombardia, Chocolate Academy.

What is Coppa del Mondo del Panettone?

The Coppa del Mondo del Panettone is a biennial Italian competition dedicated to the excellence of fermented panettone. The finalists are selected from national competitions in each country. The competition was founded by Giuseppe Piffaretti to celebrate the history and art of panettone, which can transcend national borders and establish itself in the global confectionery scene.

Japan Panettone Association

The Japan Panettone Association is the only organization in Japan dedicated to supporting the improvement of the skills of artisans who make the traditional Italian confectionery "panettone" in Japan and to pass on the culture, mainly through international competitions.

In 2023, based on a proposal by Maestro Isinio Massari, a leader in the Italian confectionery industry, December 1 will be officially registered as "Panettone Day"(R) in Japan as a commemorative day to promote the production and sales of panettone from the side of panettone makers. In cooperation with the Chamber of Commerce and Industry of Milan, which registers the trademark of the traditional Milanese panettone production method, a certification system has also been introduced to protect and support the artisans who make the traditional panettone.

Official website: https://panettone.or.jp