In the February/March issue of this year, ACD printed a recipe for pastillage used by Joelle Mahoney, which she attributed to Pasquale "Pat" Rocco. It was several months later before I realized the significance of the name behind this recipe, and several more months before I was able to talk with Rocco, and to discover for myself what decades of his students have known: a humble man whose dediction to the art of pastillage never eclipsed his generosity in sharing his time, talent and knowledge with others. Here, he shares again, in his own words, how he got hooked on pastillage and how he developed his famous recipe.
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