Pasticceria Giorgio has won the 15th edition of the official “Miglior schiacciata alla Fiorentina” contest, confirming its reputation in the preparation of one of the city’s most recognisable traditional cakes.
The final took place on Tuesday, 17 February, at the Scuola di Arti Culinarie Cordon Bleu in Florence. With a total of 116 points, the historic Florentine laboratory placed first ahead of strong competition from across the metropolitan area.
The podium
Behind Pasticceria Giorgio, second place went to Pasticceria Rimani, also based in Florence, with 103 points. Third place was awarded to Pasticceria Ginella of Grassina, a town in the municipality of Bagno a Ripoli just south of Florence, with 98 points.
The other 30 finalists, divided by municipality of origin, were: Forno Becagli, Forno I 3 Pini, Forno Monducci, Bottega di Pasticceria (Lungarno Ferrucci), Caffè Libertà, Pasticceria Cartabianca, Pasticceria Cesare, Pasticceria Cosi, Pasticceria Finisterrae, Pasticceria La Fama, Pasticceria Onda Dolce – Terrazza 161, Pasticceria Orcagna, Pasticceria Pegaso, Pasticceria Serafini and Pasticceria Stefania (all in Florence); Pasticceria Italia (Borgo San Lorenzo); Forno Maninpasta (Londa); Pasticceria Rigacci (Cerbaia); Pasticceria Pimpina (Montelupo Fiorentino and Cerbaia); Pandolce; Pasticceria Aquila; Pasticceria La Bussola (Scandicci); Caffè Neri-Crociani (Sesto Fiorentino); Biscottificio Belli (Calenzano); Caffè Patrizia; Hangar Caffè (Campi Bisenzio); Pasticceria Delizia (Poggio a Caiano); Pasticceria La Gio Viola (Seano); and Pasticceria I’Bikke (Prato).
More than 60 bakeries and pastry shops initially applied to take part in this year’s competition. Only 32 reached the final stage after two semi-finals. Most of the finalists were pastry shops (27 in total), alongside four traditional bakeries and one historic biscuit factory. According to the organisers, no other type of commercial activity is admitted to the competition.
A long-running food contest in Tuscany
Launched in 2005, the “Miglior schiacciata alla Fiorentina” is described by organisers as the longest-running food contest in Florence and Tuscany. The event is held under the patronage of the Municipality of Florence and is included in the calendar of Vetrina Toscana, a regional initiative by the Tuscany Region promoting food and wine tourism, coordinated by Fondazione Sistema Toscana and Toscana Promozione Turistica.
The winners were selected by a double jury of sector professionals led by Luciano Artusi. The technical jury included pastry chefs and recognised experts, alongside a specialised jury drawn from the fields of catering, gastronomic promotion and communication.
From 2005 to the Festival delle Pasticcerie
The first edition of the competition was created in 2005 by chef Massimo Cortini and journalist Beppe Pirrone, also known as Otto Slupinski. In 2007, they launched a second contest dedicated to schiacciata con l’uva, another Tuscan speciality.
After seven editions hosted in various locations, including the Teatro della Pergola, the competition was suspended following Pirrone’s death and later relaunched in 2019 with journalist and marketing lecturer Maurizio Melani joining the organisation.
Since then, the project has expanded to include other contests dedicated to Florentine sweet traditions, such as pan di ramerino, zuccotto, budino di riso and cantucci. It also led to the creation of the Festival delle Pasticcerie, a network of more than 150 pastry shops and bakeries in the Florence metropolitan area aimed at promoting traditional desserts and giving greater national and international visibility to local producers.
What is schiacciata alla Fiorentina?
Schiacciata alla Fiorentina is a soft, orange-scented sponge cake traditionally prepared during Carnival. It is typically topped with powdered sugar and the outline of the Florentine lily. Although simple in ingredients, its texture, height and balance of flavours vary from shop to shop, making annual competitions a closely watched event among local bakers and residents alike.
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