Morocco won two silver medals and one bronze at the World Pastry Championship, recently held in Rome, Italy, by the International Federation of Pastry, Ice Cream, and Chocolate (FIPGC). The national teams were recognized for their refined blend of local flavors and global gastronomy. Two silver medals and one bronze, that's Morocco's remarkable tally after an outstanding performance at the World Pastry Championship, held from November 7 to 10, 2025, in Rome, Italy, and organized by the International Federation of Pastry, Ice Cream, and Chocolate (FIPGC). The Moroccan teams stood out for their creative blend of local ingredients, modern gastronomy, and international culinary techniques. The Kingdom won a silver medal in the World Pastry, Ice Cream, and Chocolate Trophy, represented by Amine Moumane's team, which included Omar Eddib, Mohamed El Yazidi, and Ali Gousaïd. China took the gold, while Argentina claimed bronze. Eleven countries from five continents competed before an international jury chaired by Iginio Massari, the honorary president and an icon of Italian pastry. The theme for this year's edition was «Nature: The Beauties of My Nation». Finalists had seven and a half hours to complete a demanding set of creations: a chocolate sculpture, a sugar sculpture, two pralines, a modern cake, and an individual ice cream. The award-winning creation by Moroccan pastry chefs Morocco Celebrates Its Flavors on the Global Stage In a dazzling display that married Moroccan and African culinary heritage, the national team presented a creation titled «Botanical Excursion», an homage to the country's biodiversity. Their chocolate and sugar sculptures portrayed storks, symbols of fertility and luck, while their composition showcased almonds, sesame, apricots, coconut, pineapple, and mint, ingredients emblematic of Morocco's diverse regions. Morocco also earned another silver medal in the World Cake Artist Trophy, part of the same competition. The country placed second, represented by the duo Sara Alaoui and Sara El Fetouh, behind Vietnam, which took gold. The Netherlands came in third, while other contenders included Germany, Italy, Mexico, Brazil, Peru, and the United States. In the World Professional Tiramisu Trophy, Italy won first prize for the best praline, but surprisingly settled for silver in its own signature category. Japan took gold for tiramisu, while Morocco claimed bronze, thanks to pastry chef Simon Loutid. Loutid's dessert, titled «Childhood Nostalgia», was described as an «ode to Africa», presented in the shape of a bissap flower and infused with the aromas of vanilla and hibiscus. The competitions highlighted the mastery of local traditions and the ability to reinterpret them within global pastry trends. Matteo Cutolo, President of the FIPGC, praised the 2025 edition as an event marked by «an unprecedented qualitative leap», featuring «some of the world's greatest pastry chefs in a stimulating and enriching environment».
