Who is Antonio Sorrentino, Carmela Abbate y Sal De Riso?

‚ÄúWe started with a humble kitchen which has become a world cuisine‚ÄĚ.

Coming from a family of chefs, Antonio had his destiny clear from his early years. He discovered his passion for cooking thanks to his father, with whom he still maintains a professional relationship of continuous comparison and growth. After working alongside masters such as Enrico Crippa and Gualtiero Marchesi, Antonio specialized mainly in consultancy and teaching services: the greatest expression of his love of cooking is, in fact, the passing on of his knowledge to others.

Neapolitan by birth, Carmela grew up among the stoves of her family's trattoria where she discovered her love for cooking at an early age. Carmela immediately showed a great passion for everything that revolved around cooking, to the point that her father even named his own restaurant in Posillipo after her, "Da Carmela". After a long apprenticeship in the kitchens of Naples, she took over the legendary restaurant "Zi Teresa" in 2008, a gem overlooking the small port of Santa Lucia in Naples, where she is still a passionate chef.

Sal De Riso is one of the most famous pastry chefs in Italy and has the merit of having popularized traditional Neapolitan pastry. Salvatore De Riso, alias 'Sal,' found his path in pastry by revisiting an iconic international dessert, the profiterole, transporting it to the Amalfi Coast in a lemon version: from there, he understood the importance of spreading the taste of Campania throughout the world, and we can confirm with absolute certainty that he has succeeded. Today, Sal De Riso's pastry shop is a reference point for Neapolitan pastry, with several outlets and a distribution network that operates throughout Italy.

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