Tradition meets innovation: Chef Salvo Leanza’s journey in pastry and gelato
Chef Salvo Leanza is a master pastry chef and gelato maker with a career rich in international experiences, from prestigious kitchens in Rome to those in New York. Born in Switzerland but raised in Sicily, he has brought the influence of both lands into his work. Over the years, Leanza has trained numerous chefs, held important roles in renowned establishments, and participated in international pastry festivals.
His passion for pastry stems from his roots and develops through a continuous pursuit of perfection and innovation. Today, he shares with us his journey into the world of cuisine and his vision for the future of pastry.
Interview:
- You started your career working in your family’s business in Sicily. How have your Sicilian roots influenced your approach to pastry and gelato?
Salvo Leanza: “Sicily is a land rich in unique flavors, such as almonds, citrus, and ricotta. These ingredients have always been part of my cooking and have deeply influenced me. Growing up in this environment taught me to respect the quality of raw materials and to enhance authentic flavors.” - You’ve worked in prestigious restaurants in Rome and New York. Was there an experience that changed your perception of pastry?
Salvo Leanza: “Certainly, meeting Chef Mauro Mafrici at the Hotel Hassler in Rome marked a turning point in my career. From him, I learned the importance of precision and creativity. We also collaborated on the opening of Harry’s Bar. The experience in New York, at Felidia with Lidia Bastianich, further opened my mind to international cuisine, but it also taught me how to work with numbers that are unheard of in Italy. For example, in the United States, I managed up to 200 covers a day, while in Italy, the numbers are much smaller, around 40 covers. In America, everything is done on a larger scale, it’s all more exponential, and this helped me gain a completely different perspective on management and work organization.” - You’ve taught numerous students in culinary schools. What is the most important piece of advice you give to young people aspiring to become pastry chefs or gelato makers?
Salvo Leanza: “I always tell my students not to be afraid of making mistakes. Mistakes are part of the learning process. Pastry requires precision, but also passion and curiosity. It’s important to never stop experimenting and continuously improving.” - Your career has been filled with important collaborations. Is there one collaboration that you remember with particular fondness?
Salvo Leanza: “A special collaboration was certainly with the gelateria Vice, which was recognized by Gambero Rosso as an innovative gelateria. It was a project I poured a lot of passion into, and it brought me great satisfaction.” - You’ve been a head pastry chef in various high-end establishments. What has been the biggest challenge you’ve faced in these roles?
Salvo Leanza: “Every new opening or reorganization is a challenge. The reopening of Casina Valadier and the work at Café de Paris, for example, were very intense moments. The biggest challenge has always been maintaining high standards while coordinating a team and managing client expectations.” - Pastry and gelato are evolving rapidly. What trends do you see emerging in the industry, and how do you think they will influence the future?
Salvo Leanza: “Sustainability and the quality of ingredients are becoming increasingly important. Clients are more conscious of what they eat, and this requires us professionals to be even more selective in our choices. I believe that in the future, we will see more attention to the origin of ingredients and their impact on the environment.” - Your experience spans pastry, gelato, and restaurant desserts. Is there one area you prefer over the others?
Salvo Leanza: “I really enjoy the versatility that I can express in restaurant pastry. Here, I can experiment with unique combinations of sweet and savory, and this gives me the freedom to explore new culinary boundaries.” - What inspires you when creating new desserts and gelato?
Salvo Leanza: “I often draw inspiration from the flavors of my childhood and Sicilian traditions. But at the same time, I’m always looking for new ideas, traveling and exchanging ideas with colleagues from around the world. It’s a mix of roots and innovation that drives my creativity.” - What has been the most rewarding moment of your career so far?
Salvo Leanza: “There have been many rewarding moments, but seeing my students grow and establish themselves as professionals is one of the greatest satisfactions. Knowing that I contributed to their education and success makes me truly happy.” - Looking to the future, what projects or challenges excite you the most?
Salvo Leanza: “I’m working on new training and consulting projects, and I’d like to further explore the world of sustainable pastry. It’s an ever-evolving sector, and I’m excited to contribute to its development. This year, I also created a specific brand, PAN DE ROMA, dedicated to the world of pastry and baking. Everything related to leavened products and large leavened goods, such as panettone, pandoro, colomba, and other holiday sweets, will carry this brand. Additionally, I’m developing a dessert that represents the city of Rome year-round: a very soft 500g dough, enriched with extra virgin olive oil, sour cherries, ricotta, and Lazio honey.”
Chef Salvo Leanza is a perfect example of how tradition and innovation can coexist harmoniously. With deep roots in Sicilian cuisine and a career that has taken him around the world, Leanza continues to inspire chefs and students with his passion and dedication. His vision for the future of pastry is ambitious and full of creativity, and we can’t wait to see what he has in store for the coming years.
