{"id":5975,"date":"2025-02-28T15:21:28","date_gmt":"2025-02-28T14:21:28","guid":{"rendered":"https:\/\/agugiarofigna.com\/non-categorizzato\/emergingpastry-2025-agugiaro-figna-alongside-young-pastry-talents\/"},"modified":"2025-02-28T15:31:25","modified_gmt":"2025-02-28T14:31:25","slug":"emergingpastry-2025-agugiaro-figna-alongside-young-pastry-talents","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/en\/news-en\/emergingpastry-2025-agugiaro-figna-alongside-young-pastry-talents\/","title":{"rendered":"EmergingPastry 2025: Agugiaro &amp; Figna alongside young pastry talents"},"content":{"rendered":"<p data-start=\"98\" data-end=\"348\"><strong data-start=\"101\" data-end=\"121\">February 27, 2025<\/strong>, <strong data-start=\"126\" data-end=\"187\">Capac &#8211; Polytechnic of Commerce and Tourism in Milan<\/strong> hosted the <strong data-start=\"203\" data-end=\"237\">EmergentePastry 2025 Final<\/strong>, an event that celebrated <strong data-start=\"266\" data-end=\"303\">creativity, technique and innovation<\/strong> in the world of professional pastry.<\/p>\n<p data-start=\"350\" data-end=\"577\">The event represented a unique opportunity for the best young pastry chefs <strong data-start=\"431\" data-end=\"443\">under 30<\/strong>, giving them the chance to test themselves in front of an exceptional jury and compare themselves with the big names in the industry.<\/p>\n<h2 data-start=\"579\" data-end=\"640\"><strong data-start=\"582\" data-end=\"638\">A competition for the future of haute patisserie<\/strong><\/h2>\n<p data-start=\"642\" data-end=\"751\">Eight finalists, selected in the <strong data-start=\"681\" data-end=\"702\">Central-South and North<\/strong> stages, demonstrated their talents by presenting:<\/p>\n<p data-start=\"753\" data-end=\"934\">\u2714 <strong data-start=\"755\" data-end=\"776\">Plated desserts<\/strong><br data-start=\"776\" data-end=\"779\">\u2714 <strong data-start=\"781\" data-end=\"811\">Sweet and savory finger foods<\/strong><br data-start=\"811\" data-end=\"814\">\u2714 <strong data-start=\"816\" data-end=\"829\">Lievitati<\/strong>, made during the first day in collaboration with <strong data-start=\"890\" data-end=\"932\"><a href=\"http:\/\/www.lesinfonie.com\">Le Sinfonie<\/a> di Agugiaro &amp; Figna Molini<\/strong><\/p>\n<p data-start=\"936\" data-end=\"1148\">This trial once again confirmed the central role of <strong data-start=\"1004\" data-end=\"1028\">flour quality<\/strong> in making perfect doughs, highlighting how essential it is to the success of excellent products.<\/p>\n<h2 data-start=\"1150\" data-end=\"1194\"><strong data-start=\"1153\" data-end=\"1192\">The winners of EmergentePastry 2025<\/strong><\/h2>\n<p data-start=\"1196\" data-end=\"1394\">After an intense competition, the jury crowned <strong data-start=\"1250\" data-end=\"1272\">Nicoletta Nocerino<\/strong> of the <strong data-start=\"1288\" data-end=\"1310\">Torre del Saracino<\/strong> restaurant<strong data-start=\"1312\" data-end=\"1338\">(Vico Equense, Campania<\/strong>) as the <strong data-start=\"1345\" data-end=\"1391\">winner of the EmergentePastry 2025 Award.<\/strong><\/p>\n<p data-start=\"1396\" data-end=\"1422\">\ud83c\udf89 <strong data-start=\"1399\" data-end=\"1417\">Special Awards<\/strong> \ud83c\udf89<\/p>\n<p data-start=\"1424\" data-end=\"1723\">\ud83c\udfc6 <strong data-start=\"1427\" data-end=\"1448\">Best Leavened Dessert<\/strong> &#8211; <strong data-start=\"1451\" data-end=\"1470\">Michele Di Leva<\/strong><em data-start=\"1472\" data-end=\"1516\">(Un Piano nel Cielo, Casa Angelina, Praiano<\/em>)<br data-start=\"1517\" data-end=\"1520\">\ud83c\udfc6 <strong data-start=\"1523\" data-end=\"1561\">Best Baked Dessert Plate<\/strong> &#8211; <strong data-start=\"1564\" data-end=\"1583\">Matilde Morandi<\/strong><em data-start=\"1585\" data-end=\"1612\">(Arnolfo, Colle Val D&#8217;Elsa<\/em>)<br data-start=\"1613\" data-end=\"1616\">\ud83c\udfc6 <strong data-start=\"1619\" data-end=\"1662\">Best Chocolate Dessert Plate<\/strong> &#8211; <strong data-start=\"1665\" data-end=\"1687\">Alessandro Franchi<\/strong><em data-start=\"1689\" data-end=\"1720\">(Hotel Splendide Royal, Lugano<\/em>)<\/p>\n<p data-start=\"1725\" data-end=\"1868\">These awards represent an important milestone for young pastry chefs, rewarding their <strong data-start=\"1829\" data-end=\"1865\">passion, expertise and dedication<\/strong>.<\/p>\n<h2 data-start=\"1870\" data-end=\"1945\"><strong data-start=\"1873\" data-end=\"1943\">Agugiaro &amp; Figna: a concrete commitment to the pastry of tomorrow<\/strong><\/h2>\n<p data-start=\"1947\" data-end=\"2122\">Participating in <strong data-start=\"1961\" data-end=\"1985\">EmergentePastry 2025<\/strong> means for <strong data-start=\"2000\" data-end=\"2020\">Agugiaro &amp; Figna<\/strong> to reaffirm its role in supporting the <strong data-start=\"2065\" data-end=\"2119\">education and growth of future professionals<\/strong>.<\/p>\n<p data-start=\"2124\" data-end=\"2260\">Through the <strong data-start=\"2144\" data-end=\"2159\">Le Sinfonie<\/strong> line, we provide pastry chefs with <strong data-start=\"2210\" data-end=\"2231\">the highest quality<\/strong> flours designed to ensure:<\/p>\n<p data-start=\"2262\" data-end=\"2397\">\u2714 <strong data-start=\"2264\" data-end=\"2291\">Stability in slurries<\/strong><br data-start=\"2291\" data-end=\"2294\">\u2714 <strong data-start=\"2296\" data-end=\"2334\">Optimal elasticity and workability<\/strong><br data-start=\"2334\" data-end=\"2337\">\u2714 <strong data-start=\"2339\" data-end=\"2366\">Flawless performance<\/strong> for all types of processing<\/p>\n<p data-start=\"2399\" data-end=\"2582\">We continue to invest in <strong data-start=\"2426\" data-end=\"2451\">research and innovation<\/strong> because we believe that <strong data-start=\"2476\" data-end=\"2505\">excellent pastry<\/strong> is born from the combination of <strong data-start=\"2535\" data-end=\"2579\">talent, passion and perfect ingredients<\/strong>.<\/p>\n<p data-start=\"2584\" data-end=\"2689\">\ud83d\udc4f Congratulations to all the finalists and winners! The future of haute patisserie is in your hands. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>February 27, 2025, Capac &#8211; Polytechnic of Commerce and Tourism in Milan hosted the EmergentePastry 2025 Final, an event that celebrated creativity, technique and innovation [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":5978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-5975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>EmergingPastry: Agugiaro &amp; Figna alongside young Pastrychefs<\/title>\n<meta name=\"description\" content=\"Agugiaro &amp; Figna partners with EmergentePastry 2025, the dedicated event for the best young pastry chefs under 30.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agugiarofigna.com\/en\/news-en\/emergingpastry-2025-agugiaro-figna-alongside-young-pastry-talents\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EmergingPastry: Agugiaro &amp; 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