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
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.
