21-22 January 2018
Italian preselections

On 21-22 January 5 talented chefs will take on the Futropolis challenge during the Italian preselection of the World Chocolate Masters.

Time schedule

Sunday January 21
08:30 - Start of competition
12:00 - Tasting and judging of the Chocolate Snack to go
14:30 - Tasting and judging of Fresh Pastry (flavors of Futropolis)
16:30 - Presentation and judging of the Chocolate Showpiece "The Futropolitan"

Monday January 22

08:30 - Start of competition
12:00 - Tasting and judging of the Chocolate Snack to go
14:30 - Tasting and judging of Fresh Pastry (flavors of Futropolis)
16:30 - Presentation and judging of the Chocolate Showpiece "The Futropolitan"
17:30 - Proclamation

Contestants

Nicolas Vella

Age: 24
Country: Italy
Work: Il chicco tostato Caffetteria - Pasticceria
Courses: Chocolaterie, Praline Making, Pastry courses at SELMI Professional School

Chocolate is the most important and loved ingredient worldwide

Maurizio Frau

Age: 33
Country: Italy
Work: Consultant for many patisseires
Courses: Boscolo Etoile Academy, Refresher courses patisserie chocolaterie, MOF Training course

Chocolate changed my life. It is by far my favourite ingredient.

• Gold medal at the culinary olympic competiton 2012 Artistic Piece

Giuseppe Vitale

Age: 44
Country: Italy
Courses: Degree in food science technology, Refresher courses patisserie and chocolaterie

Chocolate made me fall in love with patisserie.

Fabio Ravone

Age: 44
Country: Italy
Work: Dolci Creazioni - Brindisi
Courses: Patisserie and Chocolateire courses at Chocolate Academy Meulan 2015

Working with chocolate is art. I love to combine chocolate with other ingredients

• 2013 Best Praline at Italian Chocolatey Championship
• 2009 Third place at Italian Patisserie Championship
• 2011 Second place at Italian Patisserie Championship

Claudio Sordoni

Age: 33
Country: Italy
Work: Husky Cafe - Campagnano di Roma
Courses: Gambero Rosso Academy, Ecole Lenore, Chocolate Academy Meulan, SELMI Professional School

I love working and experimenting with chocolate.