Massimo Pica

Originally more interested in cooking, Massimo Pica from Nocera Inferiore found his calling in pastry, eventually becoming a master of Italian sweets. At just 21, he opened his first pastry shop in Milan on Via Castel Morrone, where he quickly established himself as a rising star. Known for his creativity and innovation, Massimo soon expanded with a second shop on Via Ozanam, under the simple sign “Massimo Pica.”

Here, customers enjoy his renowned French-inspired croissants with chocolate, orange, and almonds, along with trecce flavoured with coconut and pineapple, and soft cakes made with mother yeast and artisanal jams.

In 2014, Massimo’s talent was recognised on the world stage when he won a silver medal at the World Cup of Cooking and Pastry Making in Luxembourg. The following year, he published his book Gusti, Cromie, Texture, sharing his insights into flavour, colour, and texture. His desserts celebrate Italian and Campanian pastry traditions, including classics like sfogliatelle, pastiera, and Milanese panettone, while also embracing innovation. Standout creations include the Scoiattaolo, a cake with Granny Smith apples and hazelnuts, and the gluten-free Linzer cake.

To share his expertise, Massimo founded Pica Pastry School in 2016, establishing himself as a mentor to aspiring pastry chefs. His journey reflects a deep commitment to the art of pastry, blending tradition with bold innovation to inspire future generations.