ITALY — Tradition perfected, technique elevated
Italy’s national team represents centuries of artisan baking mastery: regional breads, sourdough expertise, refined viennoiserie and world-leading panettone tradition. Italy secured 3rd place at Bread in the City (Bakery World Cup) at SIGEP 2025, reaffirming its reputation for consistent excellence.
Under the umbrella of Richemont Club Italia, the national team recently excelled again, achieving 2nd place at the City Bread Championship 2025 in Taipei. Team Italy unites three skilled bakers representing Puglia, Sicily and Lombardy. Nicola Guerra brings expertise in semolina sourdough and large leavened products, Salvatore Rubino highlights Sicilian raw materials and award-winning pastry innovation — including the “Panettone d’Autore” prize (2025), and Paolo Zambarda, founder of Pan di Via, showcases modern northern-style leavened creations. Together, they present a complete spectrum of Italian bakery excellence at Artozyma 2026.
Italy also shapes global standards through major events such as the Panettone World Championship and SIGEP’s Bakery Arena, influencing techniques and trends internationally.
What makes Italy special
- Deep-rooted regional traditions combined with sourdough mastery and refined viennoiserie.
- Strong international competitive record.
- Backing from Richemont Club Italia, synonymous with professionalism and advanced training.
