Massimo Pica

There was a time when Massimo Pica didn’t like the strict rules of pastry making: in his youth, it was cooking that seduced the pastry chef from Nocera Inferiore. Luckily for the palates of Milanese people (and not only them) who can enjoy his sweet “masterpieces”, Pica at some point changed his mind and become an enfant prodige of Italian pastry making. When he was only 21 he opened his first shop in Via Castel Morrone showing his talent right from the start: a mix of creativity and innovation that appears in his delicious creations.

In 2013 he opened a new pastry shop on top of the first one. The new one is in Via Ozanam (the sign is the same and is simple: Massimo Pica). French croissants with chocolate, orange and almonds and trecce with coconut and pineapple stand out among the morning offer, together with soft cakes made with mother yeast and filled with artisanal jam or special creams . In November 2014 Pica also won the silver medal in the World cup of cooking and pastry making in Luxembourg and in 2015 he published Gusti, Cromie, Texture. His creations unite the best in terms of Italian tradition and the tradition of pastry making in Campania with the international schools that inspired him. This is why his desserts range from classics of the tradition of Campania, such as sfogliatelle and pastiera, and those of Milanese tradition, such as panettone, of which he’s become a master, up to the original Scoiattaolo, a cake filled with Granny Smith apples and hazelnuts, Linzer cake made with buckwheat for those allergic to gluten, and Caprese without dairy products.

It’s hard for such a talent to keep his art “private”. In order to share his knowledge and that of others, in 2016 he opened Pica Pastry School. The successful completion of a sugary journey that turned Massimo Pica into a mentor of sweetness.