The event featured panettone made with two excellences of the region: Sicilian almonds and Modica chocolate
In recent years, panettone, a traditional Christmas cake, has been customized by Sicilians, who with their typical products have given a new look and a new taste to the specialty born in Lombardy. Just think of the numerous panettone with pistachio cream that can be found in Sicily for the Christmas holidays. This new trend has been highlighted by the birth of a new event: The Sicilian Panettone Festival.
After a first edition held in Mazzarrone, in the province of Catania, to promote panettone with Sicilian raisins, for the second edition, which was held last October 21 at the Damiano Organic company in Torrenova, in the province of Messina, two excellences were chosen as protagonists: Sicilian almonds and Modica chocolate. The event is part of the initiative entitled La Sicilia che piace, promoted by the Department for Productive Activities of the Sicilian Region and was sponsored by Confapi Sicilia, Filiera Unionalimentari Sicilia and Unionalimentari Cuneo, by Golosaria and Passione Sicilia Edizioni.
Participating in the Sicilian Panettone Festival 2024 were some of the most important Sicilian pastry chefs and beyond. Present were Ariston Dolci of Mazzarino (Caltanissetta), Albertengo Panettoni of Torre San Giorgio (Cuneo), Caffè Adamo and Casalindolci of Modica (Ragusa), Di Stefano Dolciaria of Raffadali (Agrigento), La Bottechita Nueva of Santa Croce Camerina (Ragusa) and, finally, Pasticceria Fraccaro of Castelfranco Veneto (Treviso). Each pastry chef had a different vision in the final combination of the two products, both largely enhanced in the dough and in the final result, but all the result of a different basic idea.
The first part of the day was dedicated to tastings with the presence of the food critic Paolo Massobrio, who evaluated the panettone with almonds and chocolate from Modica and awarded the awards to the master pastry chefs. The famous critic also underlined how food can be a vehicle for cultural and territorial promotion, capable of making the riches of Sicily known to the world. The technical jury was also composed of the host Riccardo Damiano, CEO of Damiano Organic, and Innocenzo Pluchino, founder of Ciomod.
In the second part of the day, two round tables were held. The first, dedicated to “Nuts and chocolate, the protagonists of Sicilian gastronomic and artisan culture”, was attended by: Carmelo Aristia, president of the Cooperativa Sociale Somnium and director of Confapi Sicilia, who underlined the crucial value of the event in the promotion of Made in Sicily, highlighting how events of this type are a springboard for Sicilian craftsmanship; Paolo Uberti, national president of Unionalimentari, who explained how to address the challenges and opportunities at national level for the sector of small and medium-sized Italian agri-food companies; Riccardo Damiano, CEO of Damiano Organic, who enriched the debate with a speech that highlighted the extraordinary experience of his company in the production of organic dried fruit, a sector that represents a flagship of the Sicilian tradition; Innocenzo Pluchino, founder of Ciomod, who illustrated his experience as a pioneer in the production of the renowned Modica chocolate.
The second round table discussed”Panettone, hazelnuts and gianduja from Piemonte. Comparing cultures and products”. Participants: Massimo Albertengo, one of the most important producers of panettone in Italy and president of Unionalimentari Cuneo, who highlighted how Piemonte and Sicily share a deep respect for tradition and a dedication to product quality, factors that represent the heart of food craftsmanship; Professor Rosa Palmieri of the University of Catania, who underlined the importance of investing in research and innovation to improve the competitiveness of the Sicilian agri-food sector.
The Panettone Festival 2024 was more than a competition: it was an important moment of cultural sharing, because behind each panettone there is a story that draws on the tradition of Sicily, whose products are the result of the love of those who grow them but also of those who know how to use them best, enhancing their properties, just like the companies that participated in the event.
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