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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.

Rocco Scutellà

The Pastry

Almond pastries and
traditional sweets.

The nougat

Crunchy pure almond
and nougat.

The leavened

Panettone and colombe,
only with mother yeast.

The pastry

Almond pastries and
traditional sweets.

The nougat

Crunchy pure almond
and nougat.

i lievitati

Panettone and colombe,
only with mother yeast.

Gourmet selection

The excellence of our products enclosed in a casket. A journey in the taste and tradition of our pastry shop.

Rocco Scutellà, the beginning is the pastry paper.

From 1930, a story spanning three generations

Our services

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.

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