With Panettone Maximo, the best artisanal leavened products of Christmas 2023 will be celebrated in Rome.

by Daniela De Morgex

On a bright eco-friendly Sunday, to be clear on those with the blockade of vehicle traffic in the capital, it was unexpected and enjoyable to find the big turnout of the general public at such a Christmassy and “tasty” occasion as Panettone MAXIMO, the occasion for 5 years now with the very best artisanal panettoni produced not just in Rome and its province, however from this year likewise originating from the nationwide area.

The BortolanCarnevali & partners company has actually picked the Salone delle Fontane all’ Eur for the occasion, an outstanding option for the benefit of parking and the serenity of the location on public vacations.

It was possible to go to a series of program cooking, tastings and talk programs on the style of high joyful pastry making, with the involvement of Francesco De Padova, pastry chef of the Santa Elisabetta dining establishment in Florence (2 Michelin stars), of Iside De Cesare, chef/ pastry chef of the La Parolina dining establishment in Trevinano (1 Michelin star), of Ferdinando De Simone, pastry chef of the Lorelei in Sorrento (1 Michelin star) and of Giovanni Fedeli, pastry chef of the La Madernassa restaurant-resort in Guarene (1 Michelin star ).

There was no absence of social uniformity assistance, in this case in Airone, a job to support orphans of femicide and foster households which takes the kind of short-term reception and hospitality in the Airone Home, with a tailored socio-educational strategy and expert courses. A a great deal of panettone was likewise contributed to So.Spe. the Uniformity and Hope Association of Sis Paola dedicated to the assistance and healing of ladies, kids and teenagers victims of violence and hardship.

However let’s return to the genuine lead characters.

In the different contests, the essential requirements for the leavened dessert par quality were making use of mom yeast, the weight of 1 kg, the non-admission of active ingredients such as margarine, traced butter, freeze-dried eggs and flavourings. artificial, along with the lack of preservatives, emulsifiers and ingredients.

The rewards granted by juries of food and red wine professionals and reporters, amongst the 42 getting involved bakery and bakeshops, were for the very best Conventional Panettone, the very best Chocolate Panettone, the Foreign Press Award, the very best Product packaging, the very best Digital Interaction and the general public Award.:

standard classification

1-Vizio (Rome)

2-Spiga d’Oro Bakeshop (Rome)

3-Maison Lafé (Roma)

4-Bonfì (Tolfa, RM)

5-Gerry Bakery (Agnone, IS)

Chocolate classification

1-Vizio (Rome)

2-Only from Manduca (Aprilia, LT)

3-Bread and treated meats (Latin)

4-Fortini Laboratory (Albano Laziale, RM)

5-Bonfì (Tolfa, RM).

Foreign press classification

1-Only From Manduca (Aprilia, LT)

2-Sabotinus (Rome)

3-Bonfì (Tolfa, RM)

4-Fortini Laboratory (Albano Laziale, RM)

5-Maciste Bakery (Cori, LT)

Finest Product Packaging Classification

1-Panzini bakery (Subiaco)

2-Vizio (Rome)

3-Lattanzi Brothers (Rome)

4-Bread and treated meats (Latin)

5-Pasticceria Max (Rome)

Finest Digital Interaction classification

1-The oil mill (Colle di Val d’Elsa, FI)

2-Giano Contemporary Bakery (Rome)

3-Panzini Bakery (Subiaco, RM)

4-Pasticceria d’Antoni (Rome)

5-Sweet Tuscia (Capranica, VT)

Audience Award classification

1-Spiga d’Oro Bakeshop (Rome)

2- Caffè Masulli 1927 (Somma Vesuviana, NA)

3- Passion Pasticceria (Ardea, RM)

4-Ancient Carbé oven (Syracuse)

5-Pasticceria D’Antoni (Rome).

For That Reason VIZIO of Rome was granted the 2 most representative rewards.

An individual reference goes to 2 bakery, defining that I am enthusiastic about the standard type:

Re di Dolci, by Pietro Sparago, from Caserta: a household service established in 2015, of which I valued the fantastic care taken in the choice of basic materials for the production of its items. I was especially struck by the sophisticated fresh and citrusy fragrance.

Maciste Pasticceria, by Andrea Ceracchi, from Cori (RM): currently multi-awarded in world champions, was established in 2008 in this town in the Lepini Mountains. Extremely ingenious, it provided a leavened item from the spontaneous fermentation of oil and orange peels, with regional Cesanese grapes, which need to be tasted with a drizzle of extremely ripe additional virgin olive oil of Itrana quality, a regional cultivar, which is provided inside the product packaging.