We are second in the world in high pastry
High pastry at the World Pastry Team Championship 2010. Italy won the silver medal with Diego Crosara, Fabrizio Galla and David Malizia.
Silver medal for the Italian team led by master confectioner Iginio Massari (of the famous Pastry Veneto of Brescia), at the 2010 edition of the Amoretti World Pastry Team Championship (WPTC) held in Phoenix, Arizona. Eight teams - China, Denmark, Great Britain, Italy, Japan, Mexico, United States and South Korea - that participate in a two-day contest of high pastry to prepare a entremets, an ice cream cake, a plated dessert, 3 types of mini-portions and three types of chocolates, and an artistic piece of sugar and one of chocolate, and a tray, which is also art in the decorative frosting. Each preparation scanned, of course, by the highest levels of the participants and this year's theme was childhood. The Italian team, composed by Diego Crosara, Fabrizio Galla and David Malizia, stands for the precision and for the creativity of their high pastry: Diego Crosara focused on tastings, David Malizia on the sugar piece and Fabrizio Gallo's artistic work in chocolate and chocolates, all intervening in the creation of the recipes. Under the supervision of the Academy Italian Pastry Masters (the chairman Gianni Pina was present in Phoenix), and the organizational and image support of CAST Food and "Pasticceria Internazionale", the Team of Italy has trained intensively for over 10 months. So congratulations to the Italian boys, who were placed between gold Japanese colleagues and the third Americans confectioners!