{"id":5976,"date":"2025-02-28T15:21:28","date_gmt":"2025-02-28T14:21:28","guid":{"rendered":"https:\/\/agugiarofigna.com\/sin-categorizar\/emergentepastry-2025-agugiaro-figna-junto-a-jovenes-talentos-de-la-pasteleria\/"},"modified":"2025-02-28T15:31:36","modified_gmt":"2025-02-28T14:31:36","slug":"emergentepastry-2025-agugiaro-figna-junto-a-jovenes-talentos-de-la-pasteleria","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/es\/sin-categorizar\/emergentepastry-2025-agugiaro-figna-junto-a-jovenes-talentos-de-la-pasteleria\/","title":{"rendered":"EmergentePastry 2025: Agugiaro &amp; Figna junto a j\u00f3venes talentos de la pasteler\u00eda"},"content":{"rendered":"<p data-start=\"98\" data-end=\"348\">El <strong data-start=\"101\" data-end=\"121\">27 de febrero de 2025<\/strong>, <strong data-start=\"126\" data-end=\"187\">Capac &#8211; Politecnico del Commercio e del Turismo de Mil\u00e1n<\/strong> acogi\u00f3 la <strong data-start=\"203\" data-end=\"237\">Final de EmergentePastry 2025<\/strong>, un evento que celebra la <strong data-start=\"266\" data-end=\"303\">creatividad, la t\u00e9cnica y la innovaci\u00f3n<\/strong> en el mundo de la pasteler\u00eda profesional.<\/p>\n<p data-start=\"350\" data-end=\"577\">El evento represent\u00f3 una oportunidad \u00fanica para los mejores j\u00f3venes pasteleros <strong data-start=\"431\" data-end=\"443\">menores de 30<\/strong> a\u00f1os, d\u00e1ndoles la oportunidad de ponerse a prueba ante un jurado excepcional y enfrentarse a los grandes nombres de la industria.<\/p>\n<h2 data-start=\"579\" data-end=\"640\"><strong data-start=\"582\" data-end=\"638\">Un concurso para el futuro de la alta pasteler\u00eda<\/strong><\/h2>\n<p data-start=\"642\" data-end=\"751\">Ocho finalistas, seleccionados en las fases <strong data-start=\"681\" data-end=\"702\">Centro-Sur y Norte<\/strong>, demostraron su talento presentando:<\/p>\n<p data-start=\"753\" data-end=\"934\">\u2714 <strong data-start=\"755\" data-end=\"776\">Postres en plato<\/strong><br data-start=\"776\" data-end=\"779\">\u2714 <strong data-start=\"781\" data-end=\"811\">Finger food dulce y salado<\/strong><br data-start=\"811\" data-end=\"814\">\u2714 <strong data-start=\"816\" data-end=\"829\">Lievitati<\/strong>, elaborados durante el primer d\u00eda en colaboraci\u00f3n con <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\">Este ensayo confirm\u00f3 una vez m\u00e1s el papel central de la <strong data-start=\"1004\" data-end=\"1028\">calidad de la harina<\/strong> en la producci\u00f3n de una masa perfecta, poniendo de relieve lo esencial que es para el \u00e9xito de unos productos excelentes.<\/p>\n<h2 data-start=\"1150\" data-end=\"1194\"><strong data-start=\"1153\" data-end=\"1192\">Los ganadores de EmergentePastry 2025<\/strong><\/h2>\n<p data-start=\"1196\" data-end=\"1394\">Tras una intensa competici\u00f3n, el jurado coron\u00f3 a <strong data-start=\"1250\" data-end=\"1272\">Nicoletta Nocerino<\/strong>, del restaurante <strong data-start=\"1288\" data-end=\"1310\">Torre del Saracino<\/strong><strong data-start=\"1312\" data-end=\"1338\">(Vico Equense, Campania<\/strong>), como <strong data-start=\"1345\" data-end=\"1391\">ganadora del Premio EmergentePastry 2025<\/strong>.<\/p>\n<p data-start=\"1396\" data-end=\"1422\">\ud83c\udf89 <strong data-start=\"1399\" data-end=\"1417\">Premios especiales<\/strong> \ud83c\udf89<\/p>\n<p data-start=\"1424\" data-end=\"1723\">\ud83c\udfc6 <strong data-start=\"1427\" data-end=\"1448\">Mejor postre con levadura<\/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\">Mejor postre horneado<\/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\">Mejor Plato de Postre de Chocolate<\/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\">Estos premios representan un hito importante para los j\u00f3venes pasteleros, ya que recompensan su <strong data-start=\"1829\" data-end=\"1865\">pasi\u00f3n, competencia y dedicaci\u00f3n<\/strong>.<\/p>\n<h2 data-start=\"1870\" data-end=\"1945\"><strong data-start=\"1873\" data-end=\"1943\">Agugiaro &amp; Figna: un compromiso concreto con la confiter\u00eda del ma\u00f1ana<\/strong><\/h2>\n<p data-start=\"1947\" data-end=\"2122\">Participar en <strong data-start=\"1961\" data-end=\"1985\">EmergentePastry 2025<\/strong> significa para <strong data-start=\"2000\" data-end=\"2020\">Agugiaro &amp; Figna<\/strong> reafirmar su papel de apoyo a la <strong data-start=\"2065\" data-end=\"2119\">formaci\u00f3n y el crecimiento de los futuros profesionales<\/strong>.<\/p>\n<p data-start=\"2124\" data-end=\"2260\">A trav\u00e9s de la l\u00ednea <strong data-start=\"2144\" data-end=\"2159\">Le Sinfonie<\/strong>, proporcionamos a los pasteleros harinas de <strong data-start=\"2210\" data-end=\"2231\">la m\u00e1s alta calidad<\/strong>, dise\u00f1adas para garantizar:<\/p>\n<p data-start=\"2262\" data-end=\"2397\">\u2714 <strong data-start=\"2264\" data-end=\"2291\">Estabilidad en lodos<\/strong><br data-start=\"2291\" data-end=\"2294\">\u2714 <strong data-start=\"2296\" data-end=\"2334\">Elasticidad y trabajabilidad \u00f3ptimas<\/strong><br data-start=\"2334\" data-end=\"2337\">\u2714 <strong data-start=\"2339\" data-end=\"2366\">Rendimiento impecable<\/strong> para todo tipo de procesado<\/p>\n<p data-start=\"2399\" data-end=\"2582\">Seguimos invirtiendo en <strong data-start=\"2426\" data-end=\"2451\">investigaci\u00f3n e innovaci\u00f3n<\/strong>, porque creemos que <strong data-start=\"2476\" data-end=\"2505\">una pasteler\u00eda excelente<\/strong> nace de la combinaci\u00f3n de <strong data-start=\"2535\" data-end=\"2579\">talento, pasi\u00f3n e ingredientes perfectos<\/strong>.<\/p>\n<p data-start=\"2584\" data-end=\"2689\">\ud83d\udc4f \u00a1Enhorabuena a todos los finalistas y ganadores! El futuro de la alta pasteler\u00eda est\u00e1 en vuestras manos. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>El 27 de febrero de 2025, Capac &#8211; Politecnico del Commercio e del Turismo de Mil\u00e1n acogi\u00f3 la Final de EmergentePastry 2025, un evento que [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":5982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-5976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>EmergentePastry: Agugiaro y Figna junto a j\u00f3venes pasteleros<\/title>\n<meta name=\"description\" content=\"Agugiaro &amp; Figna socio de EmergentePastry 2025, el evento dedicado a los mejores j\u00f3venes pasteleros menores de 30 a\u00f1os.\" \/>\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\/es\/sin-categorizar\/emergentepastry-2025-agugiaro-figna-junto-a-jovenes-talentos-de-la-pasteleria\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EmergentePastry: Agugiaro y Figna junto a j\u00f3venes pasteleros\" \/>\n<meta property=\"og:description\" content=\"Agugiaro &amp; 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