July 8, 2024, saw 12 candidates from across Australia head to Melbourne to take part in the Australian final of the Coppa del Mondo del Panettone.

Held at William Angliss Institute, each competitor was required to present three panettones ahead of time along with the recipes to the six judges.

Instructor and Certificate IV Patisserie & Bakery teacher Alessandro Urilli, who spearheaded the event with Tatiana Coluccio from Old Evropa Bakery, said there were two categories for entries: classic and chocolate.

The competitors were judged on factors such as the panettone’s appearance, colour, structure of the crumb inside, and the natural flavour.

Alessandro said it takes a while to master making panettone because it’s a sourdough sweet bread.

“So you have to be able to combine the acidity of the sourdough and make it sweet and palatable,” he said.

“That takes immense skill because it’s not only down to experience. It’s also down to knowing a little bit about how chemistry works – how to balance the acidity, the lactic acid and the acidic acid. And that can only be gained through experience and passion.”

The Australian finalists were Jonny Pisanelli from Sonoma Bakery for the chocolate panettone, and Vincenzo Marino from Pulcinellla for the traditional panettone.

The duo will now fly to Milan, Italy, to compete in the world final from November 8-10.

This was the first time the Panettone World Cup has organised Australian selections for the competition.