PIETRO MACELLARO

I am the family heir to three generations of pastry chefs.

My work is made up of daily toil, study, creativity, and travel, discussion, and the exhausting search for premium raw materials, authentic products rich in personality.

I create unique desserts to express myself, my land, simple and bare, yet also rich and colorful. A paradox only apparent.

Every ingredient used in my creations is refined and inimitable, an expression of a complex and discreet biodiversity. I therefore enhance every scent and every aroma of my land to express my land.

In every creation, I base myself on 4 fundamental principles:

Aesthetics: the beauty of shapes, colors, and details are the main elements that capture the attention of the creation.

Quality: continuous search for the best, carefully selected raw materials will yield a superior quality product.

Technique: the architecture of the dessert, the technical project that decides the various components, layers, textures, and the method by which they will be constructed.

Emotion: the organoleptic and sensational synthesis of the previous ones, or rather, the emotion the dessert will convey.