Sardinia triumphs at the national pastry making championship of the Italian hotel institutes. The gold medal was won by Filippo Fois and Sara Gioia Montisci, two students from the Azuni high school in Cagliari . Second place went to Ahmed El Haqavi and Antonella Vanesca of the "G. Renda" hotelier in Polistena, Reggio Calabria, while the bronze medal went to Julian Mella and Alessio Michelini of the "Ecole Hotellerie de La Vallee d'Aoste " of Chatillon, Aosta.

In view of this result , Cagliari will host the national championship next year . The competition, organized by the International Pastry, Ice Cream and Chocolate Federation (Fipgc) in collaboration with the "A. Beltrame" professional institute and with the support of the Ministry of Education, was held in Vittorio Veneto, Treviso. Sixty students from 30 schools from all over Italy .

The competitors challenged each other to create a single portion and its packaging, using DOP Dolomite honey as the basic ingredient. Filippo Fois and Sara Gioia Montisci defeated the competition with a dessert that won over the jury, the "Kondura", a reference to the gondola in homage to the Venetian tradition . In the dessert, with different textures and a balanced taste, the students combined chocolate and acacia honey in a hazelnut and caramel crunch covered in dark icing .

The choice of ecological cork packaging , a material from Sardinia's heritage, was also appreciated. «We are happy with the excellent work that all the participants have done but above all it fills us with satisfaction to see the determination that the kids show in getting involved. It was moving to see how much sacrifice and dedication they showed in the field - said Maurizio Santilli, vice-president and international manager of the Fipgc schools sector - we give inestimable value to training and for this very reason we will continue to work harder and harder to create a favorable humus to give birth of the new stars of Made in Italy pastry making."

(Unioneonline)