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Rocco Scutellà

Master Pastry chef

Rocco Scutellà

Master Pastry chef

My start on a day of celebration

I was little more than a kid when I started attending my father’s lab. It was August 15 and in Delianuova the Madonna Assunta was celebrated. That day I stayed to help in the bar: it was a party, there was so much work and they needed me.
After that occasion it was I who decided to stay. It is said that passions pass from father to son, and in our family it was exactly like this.
My grandfather and my father have given birth to all this, putting commitment, love and sacrifice. From them I inherited the continuous search for perfection and excellence, the choice and use of quality raw materials.
I added the desire to learn, to perfect myself and to know everything there was to know.
I did it with years and years of training and study. I started from scratch, just graduated, in the small workshop of Luigi Pellegrino, in Messina; I continued attending, every year since 1999, the courses that were held in the best pastry schools; in March 2015, with a mixture of satisfaction and amazement, I joined the Italian Master Pastry Chef Academy.

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From 1930, a story spanning three generations.
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