On Saturday 20th July, the wedding of Pecco Bagnaia , the great Ducati Moto GP champion, and Domizia Castagnini was celebrated at the Cathedral in Pesaro, with many VIP guests including friends and relatives. For the wedding banquet, the newlyweds chose to rely on chef Massimo Bottura , while the wedding cake and desserts are by Fabrizio Galla - Piedmontese like the groom.

The highlight of the cutting of the wedding cake was entrusted to the amazing creation of Fabrizio Galla , elected APEI pastry chef of the year 2024 by Iginio Massari , who previews for Italian Cuisine described it as follows: «I created a monumental cake made with a texture made with wafer sheets that look like many pages of a book». At the table, instead, «a single portion in the iconic shape of Jessica with hazelnut, almond and cherry flavour was served: a crunchy cake with caramelised hazelnuts and milk chocolate, soft hazelnut sponge cake, cherry jelly with pieces of fruit inside, hazelnut bavarois and on the outside a blancmange made with almonds and vanilla. All sprayed with white cocoa butter with a velvet effect and a seal stamp with the letters DF in the colour chosen by the spouses, light blue/petrol». We remind you that the Jessica cake It is the iconic dessert signed by Galla that won the special prize for best cake in 2007 at the Coupe du Monde de la Pâtisserie in Lyon , where he also won the bronze medal.

At the wedding party of Pecco Bagnaia and Domizia Castagnini, where famous people and sports champions were also present Luke Marini to Valentino Rossi , a corner has been set up caramelized dried fruit dragée (hazelnut covered in milk chocolate and caramelized almonds covered in a layer of yuzu and dark chocolate). Finally, a mignon counter with a selection of the production by Fabrizio Galla is also available to guests, always supported by the important collaboration of his wife and work partner, Federica Russo .

article by Stefania Virone Vittor from "La cucina Italiana"