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SPEDIZIONE GRATUITA PER ORDINI SUPERIORI A 100€

Only the finest ingredients

Pure Almond

Sicilian Almonds

Only the excellence of Sicilian and Apulian almonds from the best guaranteed suppliers

Orange Honey

Aspromonte Orange Honey

The purity of Aspromonte orange honey (without flavorings, colorings and preservatives) which has always given our torrone that unique and inimitable aroma.

Only the finest ingredients

Pure Almond

Sicilian Almonds

 

 

 

Only the excellence of Sicilian and Apulian almonds from the best guaranteed suppliers

 

 

 

Orange Honey

Aspromonte Orange Honey

 

 

The purity of Aspromonte orange honey (without flavorings, colorings and preservatives) which has always given our torrone that unique and inimitable aroma.

 

 

Pure Almond ``Croccante`` by Rocco Scutellà

Old Traditional Recepie

Pure Almond ``Croccante`` by Rocco Scutellà

Old Traditional Recepie

Come and taste Rocco Scutellà's Torrone

Come and taste Rocco Scutellà's Torrone

1930

The stone oven of Nonno Rocco

It is the year where all began: on August 13 my grandfather started his business with the inauguration of a stone oven in Delianuova. He was essentially self-taught, but his tenacity and passion led him to make appreciated and quality products: biscuits, ladyfingers and even ice creams and granitas using the icebox, a luxury item for that times.
He considered himself a craftsman, because he worked essentially for the local squires or on the occasion of particular events. When he married my grandmother in 1939, the pastry shop began to take on a different connotation, thanks to the managerial management of that great little woman. And as things began to go well, they chose…
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Rocco Scutellà

Maestro of Italian Pastry

Rocco Scutellà

Maestro of Italian Pastry

In pursuit of perfection

I was a kid when I started working to my father’s workshop. It is said that passions are handed down from father to son, and in our family it was exactly like this: my grandfather and my father gave life to all this, putting commitment, love and sacrifice into it. From them, we inherited the continuous pursuit of perfection and excellence, the choice and use of quality raw materials, as our artisan nougat has always testified.
I did it with years and years of apprenticeship and study. I started from scratch, just graduated, in the small artisan workshop of Luigi Pellegrino, in Messina; I continued attending, starting from 1999, every year, the courses that were held in the best pastry schools; I arrived, in March 2015, with a mixture of satisfaction and amazement, to join
The Italian Master Pastry Chef Academy.

Find out our Torroncini

Find out our Torroncini

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