A Star Rises in Baronissi, Campania: Cetaria’s Michelin-Worthy Journey

Posted by Rowena Dumlao Rowena Dumlao - Giardina 3/08/2025

A Star Rises in Baronissi, Campania: Cetaria’s Michelin-Worthy Journey

Step into Cetaria, and you'll immediately sense the culinary magic unfolding in front of you in an intimate setting. Here, husband-and-wife team Salvatore Avallone and Federica Gatto have created an unforgettable dining experience, placing Baronissi firmly on Campania’s gourmet map. Salvatore, in the kitchen, crafts imaginative dishes, brilliantly reinterpreting traditional Campanian flavors with influences gathered from his extensive experiences abroad. Federica, recipient of the prestigious 2024 Michelin Service Award, leads the dining experience with charisma, offering expertly curated wine pairings from regional vineyards, often showcasing unique, small-scale wineries.

When I first visited Cetaria, it hadn’t yet earned its Michelin star, but I had a feeling—an unshakable hunch—that this place, so meticulously crafted by Salvatore and Federica, was destined for something great. Sure enough, by 2025, it proudly became one of only two restaurants in Campania to receive a new Michelin star that year, a well-deserved nod to their relentless pursuit of excellence. Their success isn’t just about technique or presentation; it’s about heart, about their deep-rooted passion for quality, and their commitment to sourcing the finest local ingredients, including fresh produce from their own Calabrian farm.

The restaurant, which opened in 2014, is an intimate haven with just twelve seats, creating an atmosphere that is both warm and exclusive. Despite being tucked away in the hinterland, far from the bustling, tourist-laden Amalfi Coast, it’s no easy feat to secure a reservation. Word of mouth has made this hidden gem a must-visit for those seeking an extraordinary dining experience.

Federica’s own artwork graces the walls, blending her Calabrian heritage with Salvatore’s coastal roots from Cetara, adding a personal and artistic touch to the restaurant’s cozy yet refined ambiance. Meanwhile, Salvatore Avallone's cuisine is anything but ordinary—his approach is clear, precise, and refreshingly uncomplicated. Each dish is a harmonious balance of flavors, where every ingredient has a purpose and nothing is overcomplicated. It’s a style that celebrates simplicity without ever being dull—a true testament to his skill and culinary vision.

The Story of Chef Salvatore Avallone

Salvatore Avallone, born in 1983, is a chef deeply rooted in the traditions of his hometown, Cetara, yet he has evolved into a global culinary talent. His journey is a testament to his relentless dedication to his craft. As a young boy, Sunday mornings at his grandmother Rafiluccia’s house were filled with the rich aroma of ragù, sparking his love for food. "There is no future without a past, there is no experimentation without memory," he says, reflecting on his culinary philosophy.

His first steps in the kitchen were taken in the restaurants of Cetara, in the heart of the Amalfi Coast. However, his academic pursuits initially led him to Naples, where he earned a law degree while simultaneously growing in the world of gastronomy but his true calling was always cooking, and he decided to follow his passion wholeheartedly. Eager to refine his skills, he embarked on a journey across Europe, gaining invaluable experience in France, Switzerland, and England. These diverse influences shaped his distinctive style—one that respects tradition but is never bound by it.

Salvatore Avallone’s cuisine is a masterful balance of boldness and refinement, where every ingredient shines with precision and purpose. His dishes, whether a flawlessly executed risotto, or house-made fresh pasta, reflect a deep respect for quality and tradition. Nothing is overcomplicated, each plate is a thoughtful composition of meticulously selected ingredients, layered to create seamless harmony. At Cetaria, dining is more than just eating—it’s a complete sensory experience, crafted to linger in your memory long after the last bite.

The Art of Hospitality: Federica Gatto

Federica Gatto is the heart of Cetaria’s dining room, a maître and sommelier whose expertise, warmth, and attention to detail shape the restaurant’s charm. Originally from Calabria, she moved to Campania to study Law at the university in Naples but soon followed her true passion—food and wine. She refined her skills in top Italian restaurants, earned her sommelier's diploma at AIS, and built a career rooted in hospitality. In 2024, she received the Michelin Service Award, praised for her professionalism, kindness, and ability to elevate the dining experience through thoughtful wine pairings and genuine warmth.

Federica personally curates Cetaria’s evolving wine cellar, selecting niche, high-quality labels from Italy and beyond to perfectly complement Salvatore’s cuisine. Her philosophy is simple: to create an atmosphere where guests feel at home, immersed in an experience of fine dining and heartfelt hospitality. Under her guidance, the dining room exudes elegance, energy, and a seamless sophistication, ensuring every visit to Cetaria is as memorable as the last.

Cetaria offers two exquisite tasting menus, each consisting of eight courses and priced at €120 per person, with optional wine pairing for €80 or an alcohol-free pairing for €50. "The Voyage of Ulysses" is a seafood-based menu inspired by Homer’s epic, highlighting the delicate flavors of Mediterranean cuisine with a refined and modern twist. On the other hand, "The Seven Deadly Sins" is a meat-focused experience, offering indulgent and bold flavors, combining rich ingredients and intricate techniques.

For those preferring an à la carte experience, Cetaria offers a carefully curated selection of dishes that highlight the essence of Mediterranean flavors. Appetizers, priced at €35, feature refined starters that showcase premium ingredients and elegant presentation. First courses, also at €35, include masterfully prepared pasta and risotto dishes that strike a perfect balance between bold flavors and delicate refinement. Second courses range from €40 to €75, offering an array of seafood and meat options, with the premium Wagyu beef at the top end of the spectrum. Desserts, priced between €15 and €30, provide a delightful mix of classic Italian inspirations and modern interpretations, with the highest-tier selection featuring an assortment of fine cheeses at €30, ensuring a memorable conclusion to the dining experience.