This year sees the return to HostMilano 2023 (at fieramilano from 13 to 17 October) of the exciting events run in collaboration with the Academy of Masters of Lievito Madre (‘mother yeast’) and Italian Panettone. The third edition of the Panettone World Championship will be held during this year’s fair.

To get an idea of what is going on behind the scenes, we met the academy’s president, Pastry Chef Claudio Gatti: “In this year’s competition there will also be a challenge involving savoury foods, a new idea that is proving very popular as an aperitif and as a way to round off a meal. And it is no coincidence that we are asking the Ministry of Agriculture to give the event its blessing. This year teams rather than individual contestants will be battling it out. And the teams taking part will be from all over the world: not just from neighbouring countries such as Spain, but also from other continents: Argentina, Japan, Taiwan, Australia and Brazil.”

The star of the show will be artisanal panettone, a premium Italian confection that Host has helped to put on the world sweetmeats map. As the master explains: “We went to Italy’s lower house of deputies to request that Italian panettone be given its own denomination, namely SPG, and this is apparently a viable option.” In this context, the contest will be a useful way of further highlighting the uniqueness of this leavened product and its international standing, comparing different cultures starting with the various uses made of mother yeast, a true identity-giving factor and a distinctive feature of different regions. The best panettone-making pastry chefs from Italy and abroad will take part in the competition, alongside leading partner companies who produce its high-quality ingredients.

The challenge is being promoted by the Academy of Masters of Lievito Madre and Italian Panettone. Gatti told us about the innovations being promoted by the academy: “We are focusing on extending the range of products for festive occasions and each year we launch a new one. Our first was Pan dei Re or ‘Bread of Kings’, eaten at Epiphany: a doughnut-like confection made with ginger and other spices, topped by a king’s crown. The next one will be for Father’s Day: it will be in the shape of a moustache and will be coffee flavoured, and then there’ll be one for Mother’s Day. Our aim is to alter the perception of leavening in festive products. We’d like every high day and holiday to be celebrated with a leavened cake!” The academy is also attentive to social matters: “We signed a contract with Telethon, which will start at Christmas, and we will hold the world convention in its workshops in Pozzuoli,” Gatti says finally.

The winner of the Panettone Word Championship will be announced at HostMilano 2023, at fieramilano from 13 to 17 October.