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WHERE TO EAT The best Torta ricotta e pere in the world (according to food experts)
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Recommended by Positano Notizie and 2 other food critics.
"The strong point of the Ricotta e Pere cake, created by Maestro Pasticciere Salvatore De Riso in 1988, is undoubtedly the happy combination of flavors and textures that characterize it. A Giffoni hazelnut sponge cake stuffed with a cream of Tramonti ricotta and cream enriched with pieces of Agerola pinnate pears, give a unique flavor that will win you over at the first taste."