On February 23, Ristora Hotel Sicilia will host the 7th edition of the award “Traditional Sicilian Pastries as a Driving Force for Regional Economic Growth”, organised by the Cav. Francesco Condorelli Foundation.
As Giuseppe Condorelli explains, the event celebrates the craftsmanship of Sicilian artisan pastry-making, shining a spotlight on local ingredients and the talent of both established professionals and young pastry chefs under 24. It’s a chance to connect, grow and gain visibility inside a national-level trade fair where tradition and the future go hand in hand.
How did the idea for this competition first come about, and what vision has driven it from the start?
“The award was created after the foundation was established in 2003 in memory of my father, Francesco Condorelli. This will be the seventh edition we’ve organised, and its mission has always been to promote and preserve the art of Sicilian pastry-making. The competition revolves around creating an individual pastry dessert that showcases the ingredients and identity of Sicily.”
The competition is open to both professionals and young pastry apprentices under 24 working in Sicily. How important is it today to invest in younger generations in order to protect and evolve Sicilian artisan pastry culture?
“It’s hugely important because one of the Foundation’s core goals is encouraging young people to step into this profession. These days it’s becoming harder and harder to find pastry chefs and apprentices, so this competition is also meant as a wake-up call to younger generations — a way of getting them passionate about the craft and helping them see it as a real future. Especially because Sicily holds a pretty special place in the world of international pastry.”
Speaking of international recognition, another goal of the competition is to promote Sicilian pastry-making beyond regional borders. How can this award become a launchpad onto the national and international stage?
“It’s an opportunity to get noticed and put yourself out there, especially for younger pastry chefs. The event will be covered by industry magazines and offers an important chance to engage with a jury made up of master pastry chefs such as Pier Paolo Magni, Totò Cappello and Peppe Leotta. Previous editions have attracted a huge number of pastry chefs from all across Sicily and Calabria, and we’re incredibly proud to also work alongside organisations like Conpait and the Ducezio Association.”
This year the award will take place inside RHS – Ristora Hotel Sicilia. How important is it to host it within a trade fair like this, and what does this collaboration represent for you?
“We’re genuinely delighted because RHS is an important national showcase for the Ho.Re.Ca. sector. We immediately believed in the idea of hosting this edition within the exhibition itself, and for us it represents a valuable and really positive partnership.”
What message would you like to send to the Sicilian pastry chefs taking part on February 23 at RHS — and more generally to everyone working every day to keep the island’s dessert tradition alive?
“One thing I always like to say, especially to younger people, is this: work with local ingredients first and foremost. Our region has an incredible range of raw materials — from nuts to honey — and using them helps strengthen the entire Sicilian food supply chain while also preserving traditional production techniques. Nowadays, with ready-made mixes and pre-prepped ingredients, everyone can call themselves a pastry chef. But what really matters is understanding the fundamentals of pastry-making. And another thing that’s absolutely essential is learning how to work together as pastry chefs. That sense of unity feels harder to achieve these days, but we keep trying — because for us, teamwork is what really makes the difference.”
