What was your favorite dessert as a child? Is there a dessert linked to a special memory that you would like to share with us?
"My grandmother, as a true Sicilian, used to make wonderful sweets at home that passed on to me the passion and love for this craft. Homemade cakes will always remain the deepest memory that we will carry with us. I still remember her ricotta pies, a true poem of goodness and love for us who enjoyed them. It was by watching my grandmother baking with such skill and simplicity, always with a smile on her face, I found inspiration in her every gesture. I wanted to be like her."
Davide, your career is studded with extraordinary success in pastry. Can you share with us what initially sparked your passion for this world? Was there an event or person that ignited your creative spark?
"To everything there is always a reason! I come from a family of ceramic sculptors and painters in Caltagirone. I have always had a passion for art and sculpture, and thanks to my family the spark has always remained alive. From there I took a lot of inspiration and then approached artistic sugar, which allowed me to be the first World Champion in the history of that discipline in 2013. Artistic sugar will always remain the first love of my craft...and you never forget your first love!"
Was there a defining moment in your career that changed your path? An experience, a victory, a challenge?
"Winning is hard, continuing to win is harder! I think of all the titles I have won, they all have an important value for me, a memory, an experience, a growth!I think it is many things, definitely to have received in 2020 the Sucre D'Or from the Hands of Gabriel Paillasson and Iginio Massari a once in a lifetime emotion.I think it was the last time Paillasson awarded at the world level. Thanks to all the victories surely today I am the highest-rated coach in the world by competition training system."
Emotions
What emotions do you feel when you create a cake? What is the most rewarding part of the creative process?
"Every new dessert is a new emotion, creating means evolving and sharing your ideas with so many people. I think the most rewarding thing for me is when many people use my recipes, they use them at the lab, they find them really useful, that makes me happy. I am not jealous in fact sharing has been part of my success, I have taught thousands of pastry chefs around the world."
Most Exciting Win: You have achieved extraordinary results in your career, including recently winning the Gelato World Cup with your Team Italy. How would you describe the excitement of winning such prestigious awards? What has been the deepest meaning of these victories for you?
"Winning the Gelato World Cup was another big part of my life, I wanted it so much! Winning the most difficult competition in the world, 4 days of work, 5 people, 12 tastings, 3 sculptures, but we did it. Winning is a challenge to yourself: to be a champion you have to believe in yourself when no one else will."
Inspiring the next generation
You play an active role in teaching and training young talent. How have you developed your approach to teaching? What are your favorite methodologies for encouraging the growth and development of your students in Aromacademy?
"I have been a trainer for as long as I can remember, I have studied a lot about myself, to explain in a correct, simple and affordable way, always trying to understand who I have in front of me. I speak 4 languages and I always try to never make anyone feel uncomfortable, it is very important. The kids are always motivated by making them understand that their passion can become a beautiful profession for life, always trying to make them see the possibilities for growth, also giving them some carte blanche, and always trying to give them advice instead of saying "it's not good." I think people grow if you really want them to grow."
With your experience, your successes and your Aromacademy, you have become a reference figure for many young aspiring pastry chefs.What advice would you give to those who wish to follow in your footsteps?How can they cultivate their passion and achieve success in pastry?
"This quote from Einstein, which I love very much, perfectly sums up the approach I recommend to the younger generation: 'You cannot solve a problem with the same level of knowledge that created it.'It is essential to step out of your comfort zone and constantly question your knowledge in order to progress. Continuous updating and study are the indispensable foundations of our profession.The apprenticeship should not be seen as a hardship, but as an integral part of professional growth. Only those who have experienced firsthand the difficulties and sacrifices of the profession can authoritatively convey their passion and inspire others. Do not dwell solely on the aesthetics of desserts. It is important to take care of the taste, the rationality of production and the elegance of presentation, which is not limited to filling the cake with elaborate decorations. A beautiful dessert that is not good has no value.
I believe a lot in young people and their ability to motivate me to improve myself as well. I encourage them to get involved and build a concrete future.
My pastry school, Aromacademy, is attended by many young people full of enthusiasm and talent. This fills me with pride because it shows that we are a source of inspiration and help create a solid professional future for the next generation."
Now that you serve as Brand Ambassador for IRCA, how do you think your efforts can inspire other pastry chefs around the world? What would you like future generations to learn from your career and experience?
"Being Brand Ambassador for IRCA, I have the opportunity to inspire other pastry chefs around the world.My role allows me to share my passion for this craft and encourage young people to pursue their dreams with dedication and tenacity. I want future generations to understand that pastry is serious work that requires commitment, study and sacrifice. It is not enough to have talent, it is essential to follow a solid educational path and acquire in-depth technical and theoretical skills. After 20 years of teaching and competitions won, I assure you I still have so much to learn and I look forward to learning. Be hungry, be curious, live for your goal, sooner or later the right opportunity to prove your talent will come."
IRCA Group & Cesarin
You have been collaborating with Cesarin for a long time: what initially attracted you to it?
"Cesarin has always been a point of reference for me, a company with a great tradition of Italian candied fruits. I was attracted by their dedication to candying and their choice to focus on quality, creating excellent products for artisans, such as Arancia Candita - truly extraordinary candied orange - and their unique and inimitable semi-candied fruits, born from their creativity. It is a pride for me to work with a 100% Italian company like Cesarin."
Let's talk about IRCA Group products. Can you share with us what is your favorite product (or products), and if it has helped you to make a creation or achieve a result of excellence?
"I love FRUTTIDOR. The very high fruit content of 90%, 85%, 80% or 70% gives the products an incomparable taste."
Of all the IRCA products available, is there a chocolate you prefer to use in your creations? What is the reason for your preference?
"One chocolate I love using is Sinfonia Caramel Oro. With caramelized sugar, no artificial coloring and only natural flavors. I use it a lot for frostings, mousses, praline and creams."
Looking ahead, how do you see the future of chocolate and confectionery? What trends are you most interested in and how do you see IRCA Group's brands fitting into this evolving scenario?
"The evolution of the industry is increasingly rapid and constant, so much so that every new thing is likely to become obsolete in a short time. Therefore, I believe the future of our industry lies in the complete standardization of products, combined with innovative production processes and cutting-edge technologies that support the confectioner. In an era of shortage, technology and innovation can indeed be a great help for professionals in the industry. Another key aspect is sustainability, which is becoming increasingly important to consumers. IRCA Group's brands, in my opinion, are already well positioned to meet these challenges because of their constant focus on quality, innovation and sustainability."
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