Salvatore De Riso, pastry chef-icon of the Amalfi Coast, has revolutionized Italian pastry with his innovative creations and use of local ingredients. Founder of the renowned Pasticceria De Riso in Minori, he is famous for his iconic desserts such as Ricotta and Pear Cake and Lemon Delight.
Biography
Salvatore De Riso, born in Minori on the Amalfi Coast, began his career in the pastry world at a young age, working in restaurants and hotels in the area. In 1989 he opened his first pastry shop in Minori, and later expanded his workshop to Tramonti. His passion for desserts and dedication to his craft have enabled him to become one of the most respected and internationally recognized pastry chefs.
De Riso is known for his ability to transform simple ingredients into extraordinary desserts. The Ricotta and Pear Cake, created in 1998, has become one of his most famous specialties, thanks to the winning combo of hazelnuts from Giffoni, ricotta from Tramonti and pears from Agerola. Another of his iconic desserts is Lemon Delight, which celebrates the Amalfi Coast's PGI lemon.
His participation in television programs such as “La Prova del Cuoco” helped spread his fame, allowing him to enter the homes of millions of Italians and promote the culture of artisanal pastry. Salvatore has also won numerous awards, including the Ampolla d'Oro in 2007 for promoting extra virgin olive oil in pastry, and the title of Pastry Chef of the Year 2010-2011.
He also won the II World Panettone Championship in 2021.
In addition to producing pastries, he is the author of several cookbooks that have become real manuals for professionals and enthusiasts. His company continues to grow, with a distribution network that covers not only Italy, but also international markets such as Russia and the United States.
