Pietro Macellaro is an Italian master pastry chef, heir to three generations of pastry chefs, known for his “spontaneous pastry” that combines artisanal and agricultural activities.
His philosophy is based on listening and respecting nature, creating unique sweets that tell about his land, the Cilento.
The confectionery creations of Pietro Macellato go beyond the technique, always refined; they tell about a territory, that of Cilento, through unique flavors and scents. The workshop is in fact the cutting edge of a 4-hectare farm where the ingredients for its cakes are produced.
What he then buys is of great quality, like butter or cocoa that then works on his own making blends with a unique taste for refined pralines such as the one with mountain oregano or with violets collected in the woods and left to macerate in cream.
The love for the world of chocolate is such that you will not be surprised to find cocoa butter in some preparations. The Panettone, made through three moments of leavening, has a unique personality, well dosed in sugars and very aromatic, moist and fragrant.
high-quality artisan product that in the version with white figs of Cilento becomes divine.
Pasticceria Agricola Piero Macellaro web site pietromacellaro.it
Pasticceria Agricola Cilentana experiences
In the Pietro Macellaro Laboratory you can live different experiences of tasting including:
Route 1
- Tasting time about 1 hour
- From the Bean to the Chocolate, Bean to Bar route
- Tasting and explanation of white, milk and dark chocolate with pure cocoa butter.
- Two dessert spoons, textures, combinations and choices for a perfect dessert.
- Sourdough yeast, leavened.
- Panettone and Panbrigante tasting among local stories and legends.
- Water and coffee.
Route 1
- Tasting time about 2 hours
- From the Bean to the Chocolate, Bean to Bar route
- Tasting and explanation and differences of three white chocolates, one with milk and three with pure cocoa butter.
- Praliné tasting and explanation n. 6 winners at the International Chocolate Awards.
- How a chocolate is born.
- Tasting and explanation of the “travel cakes” lemon, dark ganache and pastiera of ancient grains.
- Two dessert spoons, textures, combinations and choices for a perfect dessert.
- Small pastry shop, from the Caribbean to Cilento.
- Sourdough yeast, leavened.
- Panettone and Panbrigante tasting among local stories and legends.
- Water and coffee.
Contact Olio Rizzo Farm for information on products or experiences through this form
