Sal De Riso, Minori
Sal De Riso is not just a pasticceria — it is a pilgrimage site for anyone who takes Italian pastry seriously. Master pastry chef Salvatore De Riso, winner of multiple national awards, runs this unassuming café-bakery in the small town of Minori, and his ricotta-and-pear cake has been called the best dessert in Italy.
What to Order
The Torta Ricotta e Pere (ricotta and Williams pear cake) is the signature and should be your first order — layers of sponge, whipped ricotta cream and caramelised pear that somehow feel light rather than heavy. The delizia al limone, a dome of sponge soaked in limoncello cream, is a close second and encapsulates the Amalfi Coast in a single mouthful.
In the glass counter you will also find sfogliatelle, babà, and seasonal tarts built around local ingredients: Cetara anchovies in savoury biscuits, Agerola fior di latte in semifreddi, wild strawberries from the Lattari mountains in spring.
Minori Itself
Minori is one of the quietest and least touristed towns on the coast, which makes it a perfect lunch base. The town beach is narrow but rarely crowded, the seafront promenade is lined with lemon trees, and a Roman villa with intact mosaic floors (free entry) sits right in the town centre.
Pair a visit to Sal De Riso with lunch at one of the trattorias on Via Roma — look for scialatielli ai frutti di mare, the thick, hand-cut pasta native to this coast, served with a rotating cast of clams, mussels and sea urchin.
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