TIERRA MULTI- ETHNIC CAKE CREATED FOR THE PRIMA DONNA 2025
THE CAKE CREATED BY THE TESSIERI HIGHER TRAINING SCHOOL OF PASTRY FOR DARYA MAJIDI IS TIERRA AND COMBINES ANCIENT FLAVOURS AND CONTEMPORARY KNOWLEDGE
Tessieri Noalya with Donatella Cinelli Colombini
Montalcino, September 13, the 2025 Casato Prime Donne Award ceremony concludes at Fattoria del Colle in Trequanda with a cake in honour of the winner Darya Majidi, Donna 4.0.
It was created by students in the advanced pastry course at the Tessieri School of Ponsacco, led by instructor Fabio Centoni. A dessert that speaks of the dialogue between cultures, roots, and the future.
CAKE WITH IRANIAN RAW MATERIALS AND ETHICAL PRODUCTION
A story that describes Darya Majidi, a woman born in Iran and raised in Italy, tied to tradition and strongly committed to artificial intelligence and women’s understanding of it.
The dessert is made using three ingredients typical of Darya’s homeland (Iran): pistachio, pomegranate, and Medjool date. It’s all topped with Noalya chocolate, made with 72% cocoa from the Tessieri plantation in Venezuela.
HOW PASTRY CAN BECOME A SYMBOL OF INTEGRATION
Tierra is dedicated to the earth as a generator of life. A proclamation to ethical sustainability in the cocoa culture. Tierra is also women, as generators of life, innovators through creative intelligence. A pastry-making project, an act of education and inclusion, born in a school where pastry is also thought, language, and innovation.
The cake is therefore an educational project, a tangible example of how pastry making can foster culture, integration, and convey messages of hope.
Tierra, a sweet creation of cultural and gustatory research, made of memory, ethics and taste, a tribute to Darya Majidi and to all the women who work every day for our future
TESSIERI SCHOOL OF HAUTE CUISINE AND PASTRY MAKING EXCELLENCE
Marianna and Alessio Tessieri created the advanced training school of pastry and cooking in Ponsacco in 2016, next to the laboratory where Noalya chocolate is made, an absolute excellence that uses, in part, the Tessieri plantation in Venezuela.
The Tessieri School in Ponsacco is a true 800m2 haute cuisine atelier featuring show cooking and specialized workshops for cooking, pastry making and baking, pizzeria, bar and dining room, ice cream parlour, and chocolate shop
A place where talented young people develop their skills based on cultural foundations, cutting-edge professional techniques, and a love of detail.
The Tessieri School trains highly qualified professionals with a passion for excellence and enthusiasm for their creations. The teaching method is based on classes with a maximum of 16 students per course, on sensory education that allows students to recognize excellent raw materials, and on the transmission of knowledge, skills, passion, and curiosity. A seven-month training program that “enhances talent and creativity, while promoting excellence and innovation in the kitchen,” explains Alessio Tessieri, the creator and driving force behind this extraordinary training centre, where talented young people become outstanding professionals.