Salvatore De Riso

Salvatore De Riso, born in 1966, after training as a cook and gaining experience in the kitchens of the best hotels on the Amalfi Coast, found his great passion in pastry making in 1988. He started out professionally in a small, poorly equipped workshop next to the Basilica of Santa Trofimena in Minori, and without a professional oven or a suitable stand mixer, he used his mother's simple hand whisk and the local baker's oven to make his desserts.

In 2016 he opened the new "Sal De Riso Costa d'Amalfi" pastry shop, the only one he runs directly: a gastronomic multi-store with pastry, gelateria, café, American bar and pizza & bistrot departments. The secret to such success is just one: great passion combined with the quality of carefully selected ingredients sourced directly from producers. Salvatore De Riso attends specialisation courses with the greatest pastry professionals, and in 1994 became the first and only member from southern Italy admitted to the prestigious Accademia Maestri Pasticceri Italiani.

In 2008 he celebrated his first 20 years of activity by presenting his first book, "Dolci del Sole", published by Rizzoli. "Dolci in famiglia" followed in 2009 and "Dolci facili facili" in 2013, both by Rizzoli. In 2014 he published his fourth book, "Re delle Torte", by Rai Eri, and in 2018 "Profumo di limone" by Italian Gourmet. His latest book, published by RCS Cairo Editore, came out in November 2023 under the title "I Dolci del cuore". In 2023 he opened the "Sal De Riso Ristorante & Bistrot", next to his famous pastry shop in Minori.