Conpait showcases Calabrian pastry at Vinitaly and the City

The Conpait association, representing Italian pastry chefs, participated in the Vinitaly and the City event held in Reggio Calabria. Over two days, master pastry chefs showcased regional culinary identity through various creative and technical demonstrations.

On August 8, presentations included white fig sorbet by Vincenzo Pennestrì, Ottobratico oil brioche by Fabio Taverna, and a Paris-Brest by Fiorella and Antonio Staglianò. Other featured desserts included Alberto Vitaro’s Zabaione del Sud and Mirco Errigo’s ‘Tra Aspromonte e Stretto’.

The second day, August 9, featured Angelo Musolino, Erika Rizzuto’s Reventino sorbet, and Andrea Serra’s Calabria DOP licorice cake. The program concluded with Antonello Fragomeni’s Bergamot shakerato and Domenico Penna’s Tartufo Penna. Conpait National President Angelo Musolino noted that the event served as an ideal stage to demonstrate the quality and strength of Calabrian pastry chefs.