THE EXECUTIVE CHEF

Salvatore Amato was born and raised in Portici, in a traditional southern Italian family that unknowingly shaped his palate with a love for the typical flavors of his homeland. His strong connection to his roots has always been a cornerstone of his cuisine, which over time has evolved and fused with a clear international and innovative touch.

His training began at the Hospitality Institute of Vico Equense, and at just 18 years old, he moved to the Riviera Romagnola to start his career. His innate talents quickly led to an opportunity three years later to join the Pacha in Riccione, which was inaugurating its gourmet restaurant that year. He seized this chance, and it was there that Chef Salvatore developed a passion for and continued his training in the techniques of this school, with French influences. He later honed his skills by traveling from Tuscany to Germany and Trentino, before returning with all his knowledge to his origins, where he dreamed of settling with his wife and children. In 2023, his path crossed with the project presented by the Pollio Farm ownership, perfectly aligned with his values and ideals, and it was love at first sight. Together, they perfected the project and inaugurated the restaurant connected to the farm in June 2023, constantly creating new innovations for the most discerning palates, always starting with the raw materials from the farm’s gardens.

Each of his dishes is a tribute and a thank you to those who shaped his character and spirit and continue to inspire his creations, namely his grandparents, who are fondly remembered and to whom Salvatore was deeply attached:

Grandpa Salvatore, who in his simplicity was an irreplaceable life teacher;

Grandpa Ciro, who gave his character a strong and rigorous imprint;

Grandma Poppona, who created an unbreakable bond with the family, tradition, and culinary art.