Registration for the Tiramisù World Cup 2019 - Bibione and Venezia Orientale

The sweetest culinary competition dedicated to non-professionals is back for its third edition. This year the competition gets even bigger and more interesting! New excitement and prizes await you.

Requirements

To join the Tiramisù World Cup you must:

The term “gastronomy professional” includes anyone who has worked, in the last two years and at least for 6 months (even if not continuously), in a restaurant kitchen or in a pastry laboratory on any basis. Auxiliaries (shop assistants, servers, waiters) are not to be considered as professionals.

Ingredients

Basic ingredients: Matilde Vicenzi’s Vicenzovo ladyfingers, Hausbrandt’s coffee, Lattebusche’s mascarpone cheese, eggs (egg yolk and white), cocoa powder and sugar.

• We will provide them to you at the beginning of the competition: you don’t need to worry!
• Their dose is a secret: you will find it out only on the day of your competition
• They can’t be replaced with ingredients/products by another brand or origin

Excluded ingredients: both the two traditional recipes which inspired the rules of the competition do not contain alcohol.

Additional ingredients: the additional ingredients are biscuits or sponge cake if the Competitor wants to replace the ladyfingers, and the 3 ingredients that can be used to prepare Tiramisù Creative Recipe.

• The Competitor has to bring them to the competition
• They must be edible, not expired and their package has to be intact
• If they are dry ingredients, the Competitor will bring them autonomously to his/her desk.
• If they are handcrafted dry ingredients (not industrially produced) made by shops such as bakeries, their package needs to be intact and it must include the production date, the expiration date and the list of ingredients
• If they are fresh ingredients, the Competitor will have to buy them on the day of the competition and bring them to the Ingredients Drop-Off Desk at the location of the competition, at most 30 minutes after the time indicated on the receipt. Fresh fruit, as it is very perishable, is considered a fresh ingredient. The ingredients must be placed in a single cooler bag and the staff will check the receipt and mark the bag with the number assigned to the Competitor before putting them into the refrigerator. They will be brought to the Competitor’s desk at the beginning of the competition, along with the basic ingredients