Being a Master Pastry Chef
I’ve always said that: not is a point of arrival but a starting point.
Joining the Italian Masters pastry chef academy is a great recognition not just for me but for all the people that made the history of Scutellà pastry, from 1930 to now.
The preparation of banquets or buffets for every occasion begins, for us, from the moment of choice. We take care of our customers’ needs and provide all our experience to get the best for them but also for us.