Team Italy returns to the top level

Building on its victory at the Coupe du Monde de la Patisserie 2021, Italy continues to stand out as a major player in the Coupe du Monde de la Patisserie. In 2026, Team Italy made a strong statement by finishing third at the European selections held in January. Therefore, this performance confirms the consistency and excellence of Italian pastry on the international stage.

An ambitious team for the Coupe du Monde de la Patisserie

With a new generation of talented pastry chefs — Marco Deidda (sugar), Alessandro Fiorucci (ice cream), and Gabriel Gianforchetti (chocolate) — and under the guidance of chef Sergio Mori, Team Italy emerges as a serious contender in the Coupe du Monde de la Patisserie.

Backed by Alessandro Dalmasso, the team demonstrated outstanding discipline and high-level execution when facing an exceptionally demanding jury.

A strong performance at the European selections

As part of the qualifying rounds for the Coupe du Monde de la Patisserie, the Italian team delivered highly refined and technically advanced creations. Each piece showcased a strong command of technique, creativity, and precision.

Flavors, textures, and modern presentation were carefully balanced. In doing so, Team Italy positioned itself among the top-performing teams of the competition, reinforcing its reputation as a reference in the Coupe du Monde de la Patisserie.

Key members of Team Italy :

Marco Deidda

Sugar Category

Alessandro Fiorucci

Ice Cream Category

Gabriel Gianforchetti

Chocolate Category

The expertise of Club Italia

« We’re proud to have successfully organized these selections in a challenging context. »

Alessandro Dalmasso

Thus, Club Italia continues to play a key role in preparing teams for the Coupe du Monde de la Patisserie, relying on experience, structure, and strong collective commitment.

A clear goal : shine at the Coupe du Monde de la Patisserie

Driven by determination, teamwork, and craftsmanship, Team Italy is now focused on one clear objective: reaching the top level of the Coupe du Monde de la Pâtisserie and reaffirming Italy’s place among the world’s leading pastry nations.

Marco Deidda, Sugar Category

« Competing in the Coupe du Monde de la Patisserie has always been a dream. Taking part in this journey is a major step forward for me. »

Alessandro Fiorucci, Ice Cream Category

A Rome-based pastry chef trained with some of the industry’s most respected names, he built a strong experience before competing in the Coupe du Monde de la Patisserie in Lyon 2025.

« I’m proud to represent Team Italy. We gave everything we had during this competition. »