A prize with a regional flavor
The master pastry chef Alberto Navarro was distinguished for Irca Group with the price at Best Classic Panettone from the Iberian Peninsula in 2025. The jury highlighted the balance of flavors, the delicate texture of the dough and the slowness of artisanal development – key to the quality of the product – after competing with hundreds of professionals from all over the country.
A mass that speaks of tradition
He award-winning panettone stands out for its careful recipe: leavenslow fermentation and candied fruit like orange, lemon and apricot, ingredients that refer to the Murcian land. The production process can last up to 72 hours, a determining factor in obtaining a light crumbsoft and with intense aromas.
Beyond price: innovation with soul
In addition to the main rewardAlberto Navarro obtained third place in the categories of Best Innovative Panettone And Best Artisan Panettone. For this he presented a very personal creation: My mother’s perfume —filled with white chocolate and freeze-dried rose petals—in homage to his mother who died in 2011. The piece is accompanied by a scented card with rose water, so that the consumer can smell it before tasting the candy.
Impact for Moratalla and regional pastries
This recognition strengthens reputation of Moratalla as center of excellence in artisanal pastry. In addition, it brings the tradition of panettone – a universalized Italian sweet – closer to Murcian gastronomic identityfusing artisanal techniques with local ingredients. The Cremoso pastry shop offers these panettones in its workshop and on the group’s specialized website, which allows them to be distribution throughout Spain.
Why this panettone stands out
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Careful raw material: sourdough, quality candied fruits and artisanal techniques.
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Slow fermentation: up to 72 hours, key to texture and flavor.
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Balance of flavors: acidity and sweetness in harmony, with citrus and fruity notes.
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Innovation with identity: creative proposals like El Perfume de Mi Madre, which transcend the commercial.
A boost for Spanish artisanal pastries
The triumph of Creamy and Alberto Navarro shows that the regional tradition and the craftsmanship They are still valid in Spain. In a market saturated with industrial products, a signature panettone, with its history, quality and flavor, can convince a rigorous jury and demanding consumers. Recognition acts as a lighthouse for other workshops who are committed to excellence and local character.
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