PASTICCERIA DE RISO
In 1989 “Sal” De Riso, already an accomplished chef, opened the Pasticceria De Riso on the sea front of Minori, a town on the Amalfi Coast, and his laboratory in Tramonti, seven kilometers inland. Within a few years his pastry shop was one of the most popular in the province of Salerno. Prizes and international recognition arrived soon.
My goal was to introduce new sweets to southern Italy. From the early nineties to this day, I’m considered an innovator in the world of pastries. Even if here in the south we have some delicious traditional sweets, I was the first to introduce mousses, cakes topped with fresh “exotic” fruits, but I always had deep respect for Campania’s local ingredients.
This area of Italy has a rich variety of top-quality ingredients: hazelnuts from Giffoni, ricotta from here in Tramonti, white figs from Cilento, apricots from Mount Vesuvius, amazing wines from Benevento and Avellino to name just a few. I’ve always made use of these marvelous products. Let’s put it this way: my innovations bring out the best in the traditions of my home territory.
My goal was to introduce new sweets to southern Italy. From the early nineties to this day, I’m considered an innovator in the world of pastries. Even if here in the south we have some delicious traditional sweets, I was the first to introduce mousses, cakes topped with fresh “exotic” fruits, but I always had deep respect for Campania’s local ingredients.
This area of Italy has a rich variety of top-quality ingredients: hazelnuts from Giffoni, ricotta from here in Tramonti, white figs from Cilento, apricots from Mount Vesuvius, amazing wines from Benevento and Avellino to name just a few. I’ve always made use of these marvelous products. Let’s put it this way: my innovations bring out the best in the traditions of my home territory.
http://epicurean-traveler.com/salvatore-de-riso-italys-most-famous-pastry-chef/
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