Salvatore Apuzzo is a name that echoes through the streets of Capri — not only for his passion for pastry, but also for his dedication to preserving local culinary traditions. Born in 1972 in Anacapri, Salvatore began his journey in the pastry world at a young age, refining his technique and nurturing a deep love for leavened creations. Today, he is the heart and soul of the pastry kitchen at Grotta Azzurra Gourmet and Grotta Azzurra Café, where his talent and dedication create delights that win over an increasingly international clientele.
In this interview, he shares his story and his passion for the pastry arts.
Salvatore, your passion for pastry started at a young age. How did you enter this world and what were your first steps?
“Pastry has always been a great passion of mine. When I was 14, I started working at Bar Alberto in Capri — first on Sundays, then every day during the summer. It was a job I never got tired of, and I learned so much from it. That was the spark that made me realize this would be my future. After attending culinary school, I worked for three years as a pastry commis at the Grand Hotel Quisisana, where I honed my technique and learned the art of precision.”
How did your experience at Quisisana help you grow as a pastry chef?
“My time at the Grand Hotel Quisisana was essential to my professional growth. There, I had the chance to improve under the guidance of experienced pastry chefs and to work within a very high standard of quality. I learned to pay attention to details, to respect timing, and to refine my techniques. This helped me become more precise and aware in preparing my creations. Working in such a prestigious environment also gave me the confidence to face the pastry world with the right preparation.”
You spent years working in the pastry kitchen at Bar Alberto. What did that experience teach you, and why do you describe it as the place where you discovered your true calling?
“Bar Alberto was my real testing ground. After military service, I returned to work there, and during that time, I truly realized what I wanted to do. The preparation of leavened pastries, in particular, became my true passion. Mixing dough, shaping croissants and brioches, watching them rise and bake — it’s a unique experience. Leavened pastries require a special kind of dedication, and that job allowed me to explore every aspect of this craft. It became my world, like a second skin. Working nights to ensure fresh, fragrant pastries every morning was a challenge I took on with great satisfaction.”
After so many years of experience, you now work at Grotta Azzurra Gourmet. How has your approach to pastry changed since joining this team?
“Working at Grotta Azzurra Gourmet has been a new chapter in my career, which began in 2020. Here, I’ve had the opportunity to broaden my expertise, specializing not only in breakfast pastries but also in large seasonal leavened goods like panettone and colomba. These products require more complex techniques and even greater dedication. For me, pastry is not just a job, but an art that conveys emotion. Here I can continue to experiment, honor tradition, and innovate — always with the utmost attention to ingredients and to the work behind each creation.”
What does pastry mean to you?
“It’s a true art form. It’s not just a profession, but a passion that requires dedication, patience, and a love for tradition. Every dessert I make tells a story — whether it’s linked to my personal journey or to the traditions of Capri. Every dough, every leavened product, every cream needs time and attention to reach perfection. For me, it’s a form of expression that demands attention to detail, the highest quality ingredients, and deep respect for traditional recipes.”
Looking ahead, what are your plans and aspirations in the world of pastry?
“For me, the future is always about growth — both professionally and personally. I want to keep improving, exploring new techniques and ingredients, but never forgetting the tradition that shaped me. One day, I’d love to pass on everything I’ve learned to young people entering this profession, to ensure that the art of pastry lives on.”
