It was in 1988 that Salvatore De Riso, in art “Sal De Riso”, class 1966, found in pastry his great passion, after studying as chef and working for seven years in the best hotels’ kitchens in Costiera Amalfitana.
He was professionally trained in a small laboratory next to the Santa Trofimena Basilica in Minori, in province of Salerno. Not being able to rely on tecnichal tools, during these years he used his mother’s electric whisk and the oven of the baker in Minori to realize his sweets.
In 2000 he inaugurated “Pasticceria De Riso” on Minori seafront and in 2001 opened its second big laboratory in Tramonti. In few years “Pasticceria De Riso” becomes one of the most famous in Italy: so many people come to Minori and Tramonti to taste his creations strongly linked to traditions, to the smells and to the flavours of the sun land.
In 2016 he opened a new Pastry shop “Sal De Riso Costa d’Amalfi”, the only ones managed by him. It’s a gastronomic multi-shop with many departments: Pastry, one dedicated to ice cream, coffee shop, pizza and American bar bistrot.
The secret of his success its only one: His great passion combined with the high quality of the ingredients, carefully selected among the best factories of the sector.
During its carrier, characterized by international prestigious awards , Salvatore specializes with the best pastry chefs. In 1994 he took part into the prestigious Italian Masters of Pastry Academy, where he wins 4 gold medals.
In 2010 he was proclaimed “The Pastry Chef of the year 2010/2011” by the Italian Masters of Pastry Academy and in 2016 he receives the Mondial recognition by the World Pastry Stars.
In 2008 he celebrated 20 years of activity by presenting his first book: “Dolci del Sole” (Rizzoli)
Next, in 2009 “Dolci in famiglia” and in 2013 “Dolci Facili Facili” published by Rizzoli.
In 2014 it was the turn of the fourth book: “Re delle Torte” published by Rai ERI and in 2018 “profumo di limone” published by Italian Gourmet.
In 2019 he officially joined the team Maestri di Farine of Molino Colombo as one of the referents for the pastry sector. We will be able to follow his courses and taste his wonderful desserts, prepared with his great passion, in the various meetings at our Academy of Flour dedicated to professionals in the world of pastry and to begginners.
In 2021 also comes the victory in the Panettone World Championship for the best traditional artisan panettone chosen by technical jury made up of authoritative chefs, master bakers and pastry chefs.
Also in 2021 Salvatore was elected as the new president of AMPI, the prestigious Italian Pastry Masters Academy which represents the maximum synthesis of professionalism in the field of top-level national pastry.