Competitions • 08.02.2016
Italy wins the World Championship for Sugar Arts
Italy is world champion again!
Fresh from important international successes, Italy has competed at the Mondial des Arts Sucrés in Paris (5/8 February 2016, Europain) for the first time, and has won the highest step of the podium.
The Mondial des Arts Sucrés is an important and demanding pastry competition which requires perfection, excellence, intense and effective team work (the team spirit is awarded as well), and aims for equal opportunity (each team has to be made up of a man and a woman).
Sara Accorroni and Bruno D’Angelis, tutored in the laboratories of CAST Alimenti by Masters Davide Malizia and Roberto Rinaldini, with the fundamental support of the airbrush expert Mario Romani, have earnt a stunning and totally deserved ambition. “This is a difficult competition” – emphasizes Master Rinaldini – who, in conjunction with his dedication for the popular television show The biggest Pastry Chef, has decided to personally engage himself to this long term project. “All preparations must be realized on the spot, and a great and extremely coordinated team work and spirit are crucial. Along with Master Davide Malizia, CAST Alimenti, Italian Academy of Master Pastry Chefs, Masters Gino Fabbri and Iginio Massari, I was willing to accompany this superb team to Paris. It is the first time that Italy attends this competition; the team has worked very hard, and the result demonstrates it. It is an acknowledgment for the whole of Italy, which in recent years has also collected great achievements: Coupe du Monde de la Patisserie, Gelato World Cup and Pastry Queen. ”
Exams were very difficult to deal with: twenty hours over two days to make three artistic pieces – created in chocolate, sugar, and frosting, – a chocolate cake, a dessert, three types of pralines, and a take-away dessert. Sara Accorroni and Bruno D’Angelis have chosen the Sea as their inspiring subject, for its dark depths and great mysteries: crystal mermaids, coral reefs and sailing winds have been so masterly transformed into sugar and chocolate wonders. “To us, the Sea represents our determination to get involved, “says Sara Accorroni,” the teamwork dynamism to achieve our goal and never give up.”
The training was very intense and requested several months of hard work and total commitment. “It is not merely the final goal” – emphasizes Bruno D’Angelis – “but what we have experienced to get there: a time of professional growth that has finally got us here, on the highest step of the podium.” The sixteen competing teams coming from all around the world brought plenty of opportunities for exchanges of views. “All together, we have taken remarkable challenges, have gone through and shared impressive abilities,” says Sara Accorroni. “Working at CAST Alimenti at the side of Master David Comaschi at the time he was training to win the World Chocolate Masters has given me the right push to undertake this adventure”. It is not easy for women to gain reputation in the pastry arena, so often dominated by men professionals. “I believe the team spirit required to face this contest will benefit women in pastry and help them emerging for what they are worth, we finally compete at the same level.”
