At just 21, he opened his first pastry shop in Milan
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.”
A second shop!
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.
His desserts celebrate Italian and Campanian pastry traditions
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.
Blending tradition with bold innovation to inspire future generations
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.