Sal De Riso Costa d'Amalfi
Salvatore De Riso is not just a local baker — he is a multiple award-winning pastry chef whose Minori laboratory and café has become a pilgrimage site for anyone who takes Italian dolci seriously. His ricotta-and-pear tart and the torta al limone made with sfusato amalfitano lemons have won national competitions and been featured in every serious Italian food guide.
What to Order
The ricotta e pere cake — layers of sponge, local Colì pears and fresh fior di latte cream — is the signature and the one dish that justifies the detour on its own. It is available whole (perfect if you're staying in an apartment) or by the slice to eat at the counter.
The delizia al limone, a dome of sponge soaked in limoncello syrup and filled with lemon cream, is a close second. Pair either with a caffè made on a proper La Marzocco machine and you have a breakfast that will recalibrate your standards for the rest of the trip.
Beyond the Sweets
De Riso also produces a line of artisan preserves, limoncello, and chocolate confections that make genuinely excellent gifts — far more interesting than the mass-produced limoncello bottles sold at every souvenir shop on the coast.
The shop and café are on Via Roma in the centre of Minori, a short walk from the beach. It gets busy on weekend mornings; arrive early or visit on a weekday afternoon when the queues thin out.
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