Founder -Victoria Casella
I was inspired to create Pasticceria Umami through a deep love for my Southern Italian heritage — and a trip to Italy that changed everything.
I grew up in a very Italian-American family, surrounded by those same beloved flavors my entire life. But it was not until I actually traveled to Italy — to the Amalfi Coast, to the narrow alleys and pasticceria windows and lemon stands overflowing with the most extraordinary citrus I had ever seen — that I truly fell in love with where I come from. The light, the flowers, the food, the unhurried way of life. It became the feeling I want every recipe to recreate.
I grew up watching the Food Network obsessively — Ina Garten, Bobby Flay, Alex Guarnaschelli. And it was discovering Chef Masaharu Morimoto on Iron Chef that sparked my appreciation for Japanese culinary tradition. His creativity and deep respect for ingredients drew me to the precision and restraint that define Japanese cuisine. I found myself asking — how can Italy and Japan come together? Needless to say, the rest is history.
Pasticceria Umami was born from that question. A place where authentic Italian pastry meets thoughtfully chosen Japanese ingredients — creating desserts that feel both familiar and entirely new. Made with honest, natural ingredients. Never overly sweet.
I am Victoria Casella — founder, owner, and recipe developer of Pasticceria Umami, and Chef Lead and Culinary Instructor at Sur La Table in Naples, Florida.
My work has been recognized with the Golden Whisk Award at the Southern District level, and in 2026 Pasticceria Umami received First Place at FGCU's Mark Ain Azul Innovation Challenge — presented live to an audience of over 600 people. I am CPD certified in Kitchen Management and Culinary Skills & Techniques, ServSafe certified, and currently an Entrepreneurship student at FGCU.
You will find my travel photos from Italy throughout this site because I want you to see exactly what inspired me. I know you will love it too.
