After the exciting success of the 2024 edition, the Santarosa Pastry Cup returns with renewed energy and confirms the format inaugurated last year, which saw young talents from higher education schools become the absolute protagonists of the competition for the first time.

The twelfth fascinating chapter opens with a new theme, “Sfogliatella in Verse,” inspired by a text in poetic prose that is said to have been found by the Neapolitan poet and writer Salvatore Di Giacomo, an ancient recipe that preserves the historical memory of Santarosa, the dessert born in the 18th century in the ancient cloistered monastery of the same name in Conca dei Marini, which later became an absolute icon of Neapolitan tradition.

It is precisely from this ancient recipe, which evokes classic ingredients and “unusual” suggestions, and from the verses of Salvatore Di Giacomo's most famous songs (“Marechiaro,” “Era de maggio,” “A' vucchella”...), that the contestants will find inspiration to propose their creation: a new interpretation of Santarosa, capable of blending memory and innovation in a dessert that becomes “poetry to be tasted.”

The Amalfi Coast celebrates the Sfogliatella Santarosa. The Santarosa Pastry Cup is back: 12th edition with Iginio Massari as President and Pierre Hermé as “Ambassador of Santarosa in the World”!

After the exciting success of the 2024 edition, the Santarosa Pastry Cup returns with renewed energy and confirms the format inaugurated last year, which saw young talents from higher education schools become the absolute protagonists of the competition for the first time.

The twelfth fascinating chapter opens with a new theme, “Sfogliatella in Verse,” inspired by a text in poetic prose that is said to have been found by the Neapolitan poet and writer Salvatore Di Giacomo, an ancient recipe that preserves the historical memory of Santarosa, the dessert born in the 18th century in the ancient cloistered monastery of the same name in Conca dei Marini, which later became an absolute icon of Neapolitan tradition.

It is precisely from this ancient recipe, which evokes classic ingredients and “unusual” suggestions, and from the verses of Salvatore Di Giacomo's most famous songs (“Marechiaro,” “Era de maggio,” “A' vucchella”...), that the contestants will find inspiration to propose their creation: a new interpretation of Santarosa, capable of blending memory and innovation in a dessert that becomes “poetry to be tasted.”

The event is scheduled for September 25 and 26 and will be divided into two distinct moments:

Thursday, September 25, starting at 7:00 p.m., in Conca dei Marini, with the official presentation of the 12th edition inside the charming Church of Santa Rosa, annexed to the ancient monastery (now a 5-star luxury hotel - “Monastero Santa Rosa Hotel & Spa”), embellished by an artistic moment curated by Damiano and Michela Andretta's Odysea Association;
Friday, September 26, starting at 5:00 p.m., in Agerola, with the competition taking place once again at the Campus Principe di Napoli, a center for advanced training and gastronomic studies overlooking the Amalfi Coast.
The challenge will feature young talents from some of Italy's most prestigious advanced training schools in pastry and gastronomy:

Alma, the International School of Italian Cuisine, based in Colorno (Parma);
In Cibum, a higher education gastronomic school based in Pontecagnano Faiano (Salerno), which trains chefs, pastry chefs, pizza makers, and bakers with cutting-edge workshops and qualified internships;
Dolce & Salato, a school of advanced culinary training based in Maddaloni (Caserta), which combines tradition and innovation in pastry and cuisine, with courses recognized at European level;
CAST Alimenti, an institute of advanced gastronomic training based in Brescia, which offers courses in cooking, pastry, chocolate making, ice cream making, bar, baking, and pizza making.
The Campus Principe di Napoli, as the host school, will not be competing, but will nevertheless show the judges a project inspired by this year's theme.

The schools in the competition will be evaluated by a jury of excellence, which this year marks the grand return of Maestro Iginio Massari as President, an absolute reference point in Italian and international pastry art.

Alongside him will be a team of international stars and leading figures in the art of pastry and catering:

Pierre Hermé, known as the “Picasso of pastry,” who will be awarded the title of “Ambassador of Santarosa in the World 2025/2026” in a solemn moment that will seal the bond between the Amalfi Coast and one of the greatest icons of world pastry;
Tommaso Foglia, a multifaceted talent and beloved face of Bake Off Italia, a son of our land who is increasingly making a name for himself nationally;
Angelo Musa, an award-winning French master (MOF - Meilleur Ouvrier de France) who combines French style and Italian creativity, bringing even more prestige to the jury;
Davide Malizia, Sucre d'Or 2020 and six-time world champion in pastry and ice cream making, recognized as one of the world's greatest sugar artists;
Alfonso Iaccarino, a monument of Italian cuisine, guardian and ambassador of the region's excellence with his Don Alfonso 1890 in Sant'Agata dei due Golfi;
Loretta Fanella, patroness of the 2025 jury, a pastry artist who has made precision and creativity her professional manifesto;
Nicola Pansa, in love with his homeland and honored to welcome colleagues and friends who now consider the SPC an international event.
"We are honored to welcome the elite of national and international pastry chefs to the place that preserves the origins of the Sfogliatella Santarosa. The 12th edition of the Santarosa Pastry Cup reaffirms our intention to combine roots and traditions with a desire to look to the future, through the young people who will be the pastry chefs of tomorrow, in the spirit of creativity and passion," say the organizers of the Santarosa Pastry Cup: Tiziana Carbone, Nicola Pansa, and Antonio Vuolo.