The Antica Pasticceria Artigianale Scutellà (Old Artisan Confectionery) of Delianuova, in the province of Reggio Calabria, churned out its first renowned sweets in August 1930 by young Rocco, who had taken his first lessons in the workshop of Don Nicola Scutellà and honed his artistic skills in the school of Maestro Moscatello.
With these skills he inaugurated his first activity that he cultivated with such passion until he became a successful and experienced pastry chef. Don Rocco's creativity and mastery were flanked by the rationality, modernity and managerial skills of Angela Tripodi, whom he married in 1939. The artisan store has been subsequently enlarged and modernized by her son Antonino, wise heir of the master. Today, the continuity of the family tradition is led by Rocco Scutellà Jr. who started very young to attend with profit the Sicilian artisan stores and then to refine the skills of pastry art in the most prestigious schools of national level. After more than 80 years of history, he started, together with his brother Giovanni, the precious family legacy towards the fourth generation of master pastry chefs, with the opening of the new and refined premises in Delianuova.
Joining the Academy of Master Pastry Chefs in 2014, Rocco looks to the future, combining what is genuine and healthy with innovation. Over the years, the passion for this work has allowed the Scutellà family to conquer the most demanding palates with their specialties. From this stems the need to constantly improve and put in first place the quality of raw materials used and carefully selected.
