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I always say that everyone is a master in their own home. Over the years, I have continued to study, and I still do, to innovate traditional Campanian pastry without ever neglecting tradition.
Born in 1966, Salvatore De Riso, known as Sal De Riso, discovered his passion for pastry in 1988, after training as a chef and working for seven years in the kitchens of the finest hotels along the Amalfi Coast.
He honed his craft in a small workshop next to the Basilica of Santa Trofimena in Minori, Salerno. Without access to professional equipment, he relied on his mother’s electric whisk and the local baker’s oven to create his desserts.
In 2000, he opened the Pasticceria De Riso along the Minori seafront, followed by a second artisanal laboratory in Tramonti in 2001. Within a few years, Pasticceria De Riso became one of the most renowned pastry shops in Italy, drawing visitors from all over to Minori and Tramonti to savor the authentic flavors and aromas of the Amalfi Coast.
In 2016, he inaugurated the Sal De Riso Costa d’Amalfi, his only directly managed pastry shop—a gourmet multistore featuring a pastry shop, gelateria, café, pizza & bistro, and an American bar.
The secret to his success lies in his unwavering passion and the exceptional quality of ingredients, carefully selected from the finest suppliers in the industry.
Throughout his illustrious career, Sal De Riso has trained with the world’s greatest pastry masters and received numerous prestigious awards:
In 2019, Sal De Riso officially joined the Molino Colombo Masters of Flour team, becoming a key reference in the world of pastry.
His expertise and artistry come to life in exclusive courses and events at the Accademia della Farina, where professionals and passionate enthusiasts can learn from his mastery and taste his exquisite creations.
