Giuseppe Mascolo
@pasticceriamascolo
Born in Napoli in 1977
Ambassador of the panettone and awarded at the National Panettone and Pandoro Fair in Milan, in 2019, in the same year Giuseppe was appointed King Panettone 2019 and Master Panettone 2019 and 2020.
In 2021 and 2022 the most important results. Giuseppe, in fact, graduated World Champion Popular Category (2021) and Panettone World Champion (2022)
Speciality - Espresso Napoletano
Gennaro Esposito
@gennaroesposito_chef
Born in Vicco Equense (NA) in 1970
2 Michelin Stras
Considered one of the most important Italian chefs, He participated as judge in countless cooking programs : MasterChef, Cuochi d’Italia, etc..
His restaurant, Torre del Saracino is a pearl of gastronomy
Speciality - Albicocca Pellecchiella del Vesuvio
Nicola Olivieri
@nicolaolivieri
Born in Arzignano (VI) in 1986
Award winning pastry chef
Winner of the title as “Best Pandoro of Italy”
His panettone is considered one of the best in Italy
Speciality - Pandoro Classico
Salvatore Gabbiano
@gabbiano_pasticceria
Born in Pompei (NA) in 1956
Award winning pastry chef
Member of the prestigious Academy of Pastry Masters.
The Neapolitan confectionery tradition made of delicious
and unmissable wonders meets, with Salvatore, the great
technique of leavened products.
Speciality - PANBABÀ al rhum
Viva Panettone
@vivapanettone
Canadian company Viva panettone springs from the union of talented and experienced artisans. Finalist World Cup Panettone. After studying professional cooking first, Éric Goeury quickly fell for baking. Known to thrive at surpassing himself, he was a pioneer in Canada as one of the firsts to try his hand at making artisanal panettone. Anthony Daniele’s Italian roots have instilled in him a particular affection for panettone.
Speciality - Le Signature, Traditional Panettone
Giovanni and Alessandro Marigliano
@i_marigliano
Based in San Giuseppe Vesuviano
Giovanni and Alessandro Marigliano, still youngsters, approach the world of pastry thanks to the teachings of their brother, Pasquale, a well-known and successful member of the Italian Pastry Masters Academy. United in their passion for sweets, they decide to realize their great dream: artisan quality confectionery product that recalls tradition, also evoking the colors and scents of the Campania region. Winners of the “Best Panettone in the World” award for the best classic panettone and the best innovative panettone.
Speciality - White Figs and Chocolate
Alfonso Petrosino
The Pasticceria Petrosino in Sarno(SA) is recognized for being a quality artisan pastry shop. Its owner Alfonso Petrosino has won numerous awards and recognitions as a chocolate specialist, which have made his pastry recognized throughout all the Amalfi coast.
Pasticceria Petrosino is a supporter of artisanal products based on "pure chocolate”, that is, a chocolate that has not undergone the addition of substances other than cocoa butter
Speciality - Panmelannurca
Matteo Manzotti
@matteomanzottipastry
Based in Treviglio (BG)
My name is Matteo Manzotti and I was born in Treviglio on January 9, 1998, my first son after four sisters. My family, for over 35 years, has been running ice cream parlors and pastry shops, so since I was little I have been in the laboratory with Daniele, my father, as well as my greatest teacher: it is only thanks to him that I have cultivated and still cultivate the passion for pastry. At the age of ten I made my first treat, a chocolate car... that's where everything started.
Speciality - Panettone Cioccolato
Andrea Guaglianone
@guaglianone_andrea
Based in Vicenza
Here everything begins, my House Of Baking. My world, where I can express myself and transmit my idea of art in the best possible way.
Here, I exist and live.
Panta Rhei: everything flows, everything flows inderogatly and continuously. My bread is just that, let it flow. Let it rise.
Sourdough wants to be a hymn to the simplicity of things, to the love of nature, to genuineness.
Speciality - Pandoro
Luca e Stefano Penna
@pennabakery
Based in Santa Maria di Leuca (LE)
Our passion swings back and forth Italy, London, America while collecting the best ingredients. Everything rise thanks to the sourdough starter - kneaded with our hands - to create pastries as good as they once were. Winner of Re Panettone 2021
Speciality - Caramello Salato
Antonio Giannotti
@perrotta_montella
Based in Montella (AV)
Pastry Chef of Pasticceria Perrotta has distinguished himself in the creation and experimentation of the new frontiers of panettone, experimenting with new flavors and combinations until winning the prize for the Creative Panettone
Speciality - Mango and Peach
