Pistacyl Pistachio has once again taken center stage in the “Dulcería – Mejor Dulce Alimentos de Valladolid” competition, organized by the Valladolid Provincial Council in conjunction with the Provincial Association of Confectionery Entrepreneurs.
Macarena Sánchez-Colomer, from “L’Átelier sin gluten” in Valladolid, won second prize in the 2025 edition of this competition with her dessert “Esperanza,” a smoked cheese hemisphere with a honey heart and chocolate and pistachio glaze, on a Pistacyl pistachio daquoise.
Our pistachios were also the ingredient in the dessert that won first prize in the first edition of this competition: the “Merceditas” cake by Inés Hernández of the “El Bombón” confectionery in Valladolid, made with a pistachio financier with praline and passion fruit cream.
The “Dulcería 2025 – Mejor Dulce Alimentos de Valladolid” competition took place on May 15th at the Q-BO Building of the Valladolid Provincial Council in collaboration with ACOR. Fourteen confectioneries from the province participated in the competition, each with different entries made with local products that are part of the “Alimentos de Valladolid” brand.
“Corona Isabel de Dátiles” from the “La Biótica” confectionery in Medina del Campo took first prize, with third prize going to Violetta Hakobyan of “La Francesa” in Valladolid for her “Macaron Pinea”.
This year’s jury was once again composed of renowned figures from the culinary world, including David Pallàs, a prestigious pastry chef and winner of the Grand Prix International du Chocolate (1999); Palmira Soler, chef of the “5 Gustos” restaurant, winner of the Pincho de Oro in 2017 and recommended by the Michelin and Repsol guides; Rosa Iglesias, manager of the “Entretierras” restaurant in Urueña; Javier Labarga, president of CETECE and secretary of the Valladolid Confectioners Association; and José Luis Domínguez, general manager of ACOR.