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At number 5, Plaça de Garrigó, located in the San Martí district of Barcelona, is this bakery that has just made history by winning the annual competition held at the Palazzo Castiglioni in Milan. There, Suca’l would take the prize for the Best Panettone in the World thanks to the elaboration of the Mexican pastry chef Ton Cortés; which has already been recognised with other awards at national level, such as the Best Panettone in Spain in 2019. Now, it is taking it to a new level with this international award which, for the first time, is given to a bakery outside Italy.
The competition, which brought together 24 bakers from Europe, Asia, Latin America, the United States and Australia at the Palazzo Castiglioni in Milan, was limited by a series of guidelines and requirements, such as the fact that all the ingredients, such as flour, fruit and butter, had to come from Italy. Tonatiuh Cortés won the Coppa del Mondo del Panettone there, ahead of other creations from Italian bakeries that had baked the best versions of this emblematic Christmas sweet in previous editions.
Meanwhile, Pasticceria Pesce de Avella, owned by Italian Pasquale Pesce, came second, and Forneria Il pane di Maurizio Sarioli third. Among the other award categories, the prize for the best traditional panettone in the ‘extra European category’ went to the Japanese Yasuda Tazumi, and the best ‘chocolate panettone’ creation to the Peruvian Carlo Strobbe.
The secret formula of panettone
In an interview with 324, the master pastry chef explained that he had somehow managed to elevate panettone to a higher level thanks to the sourdough used in his bakery. One that even has its own name: Eulàlia, which they improve over time and develop with certain temperatures and portions, until they achieve the perfection with which they sculpt the best panettone in the world.
