Sigep is always a great occasion for Caffarel for comparisson and exchange with who, like us, considers this job not just a job but a true passion.
The 38th edition that ended on 25 January 2017, hosted the national and international contests to find the best artisans in the gelato, coffee, pastry and art and chocolate.
This year, two Caffarel ambassadors distinguished themselves in the pastry and gelato world.
Torta d’eccellenza 2017
Enzo Pennestrì, our ambassador in Calabria, won first prize for the second year running for TORTA D’ECCELLENZA 2017 (Cake of Excellence)
The cake is crème anglais, consisting of white Caffarel chocolate with matcha green tea with a cinnamon gelée insert and a wasabi gelée insert with a caramelised rice crispy base and entirely covered with a white Caffarel chocolate with bergamot glaze!
The GUSTO BACIO and BEST GELATO CHEF IN ITALY contest
Double recognition at Sigep for Paolo Antico from “La Preferita” pastry shop and Caffarel ambassadors. The pastry chef from Partinico won the Gusto Bacio contest and won the title of Best Gelato Chef in Italy..
Thanks to Enzo and Paolo, Caffarel is protagonist once more at SIGEP.
If you also wish to give a touch of masterly flair to your creations, find out about our chocolate in the Professional section of the site and get inspired with the recipe videos.
