Marco Cesare Merola wins Vegâteau 2026 plant-based pastry contest

Marco Cesare Merola, representing Pasticceria Contemporanea of Caserta, won the Vegâteau 2026 national plant-based pastry competition held in Bergamo. His winning creation, titled ‘Miscake’, is a trompe-l’œil dessert designed to visually mimic a pizza, complete with a crust-like meringue. The recipe incorporates citrus, Piennolo tomato, and bergamot, utilizing an overnight infusion of cooked pizza to replicate its aroma.

The event was organized by the animal rights organization LAV and featured ten finalists selected from approximately fifty candidates across Italy. A technical jury and a popular jury, composed of audience members, evaluated the entries. The competition serves as a benefit event, with proceeds supporting LAV's campaigns. Gianluca Felicetti, president of LAV, noted that the initiative demonstrates how the pastry sector can transition toward a 100% plant-based model to benefit animal welfare, the environment, and health.