I’ve inherited
the expertise of
three generations
of Pastry Chefs.

Pietro Macellaro
acquista online
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Listening to nature,
respecting
and endowing it with a voice
through pastries.

https://youtu.be/nwNF4a4ftqs

The Cilento
is my land.

A short journey of the senses, which starts from sight, from the colourful beauty of my ingredients, and continues with the sense of taste and smell, discretely enticed by respectfully processed ingredients.

Paths and
Emotions

Path 1

Minimum 2 people – 35€ each
Tasting time ca. 1 hour

From bean to chocolate
Bean-to-bar experience

Tasting and brief lesson on white, milk and dark chocolate made with pure cocoa butter.

Two creamy desserts with texture and combinations selected for a perfect dessert.

Sourdough, leavened.
Tasting experience of Panettone and Panbrigante enhanced by stories and local myths.

Water and Coffee.

Path 2

Minimum 2 people – 80€ each
Tasting time ca. 1 hour

From bean to chocolate – Bean-to-bar path –
Tasting and brief lesson on the differences between three white, three milk and three dark chocolates with pure cocoa butter.

Tasting and brief lesson on pralines no. 6, winners at the International Chocolate Awards.

How a multi-awarded chocolate is conceived

Tasting and brief lesson on “travel cakes”: lemon, dark chocolate ganache, and pastiera from ancient wheat.

Two creamy desserts with texture and combinations selected for a perfect dessert.

Small pastries from the Caribbean to Cilento.

Sourdough, leavened.

Tasting experience of Panettone and Panbrigante enhanced by stories and local myths.

Water and Coffee.

Book your sensory experience
Send an email to:
info@pietromacellaro.it
tel. 0974 275058

Booking required,
based on availability.

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