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What to eat in Amalfi Coast

We take you to the heart of the gastronomy of the Amalfi Coast, among its typical dishes, ingredients and small curiosities of the great cuisine of Amalfi.

The Amalfi Coast: the beauty of nature

This stretch of coastline in Campania, which over the centuries has seen the development of a strong cultural identity, is thrown sheer into the sea. It is preserved in the villages perched on the rock that follow one another, suddenly revealing themselves behind the hairpin bend of a winding road that is always busy.

Maiori, Minori, Cetara, Furore, Positano, Ravello, Praiano, Tramonti, Conca dei Marini, Atrani, Amalfi, Vietri sul mare: one more famous than the other, the stops of an obligatory itinerary that moves between marinas, colorful houses and flowered balconies, elegant terraces, small boats that return to port at dawn, after a night of fishing, equipped beaches and private coves, accessible only by sea. 

It is the natural continuation of the Sorrento Coast, with the small outlet of Vico Equense that acts as a hinge between the two stretches of coast. A jagged and breathtaking territory, considered a UNESCO World Heritage Site, described in the words of Quasimodo, Steinbeck, Boccaccio and Ibsen, which has always attracted tourists from all over the world.

The strong and authentic identity of the Coast is expressed above all at the table, a cuisine of the sea but also of the land, with the products of the nearby Lattari Mountains. The basket of raw materials is wide and varied, from the famous lemon, the sfusato amalfitano, to the DOC wine Costa d'Amalfi.

What to eat in Amalfi Coast

The cuisine is colourful and rich in taste, with solid dishes and strong flavours, and an undisputed protagonist: pasta. Product declined in many shades, such as ndunderi, handmade pasta made with ricotta cheese, or scialatielli all'amalfitana, with shrimps, clams, truffles, mussels, cuttlefish, cherry tomatoes, green olives, parsley, garlic and capers, and spaghetti Nerano, with zucchini and provolone del Monaco.

Mangiare in Costiera Amalfitana, primi piatti

Biologico Barone Antonio Negri in Fisciano (Salerno)

There is also room for second courses, with soups and large grilled fish of the day, flavoured with a few drops of sfusato, citrus symbol of the coast that also goes to dress the simple but tasty spaghetti with lemon, not to mention spaghetti with anchovy dripping. Among the desserts, the protagonist is the sfogliatella Santa Rosa, filled with semolina, ricotta, candied fruit, eggs, cinnamon and sugar, to be accompanied by the famous liqueur Concerto di Tramonti, a distillate of aromatic herbs.

Unmissable dishes

- Cheeses of the Lattari Mountains

Grown since the days of the Maritime Republic of Amalfi, the loose lemon has plenty of juice, is particularly sour and rich in flavor, persistent flavor and very few seeds. From the maceration of the lemon peels, you get the most famous of the liqueurs of Campania: the limoncello.

- Sfusato amalfitano

The tomato of Sorrento is widespread in all the municipalities of the Coast, in particular in Sant'Agnello and Piano. It is characterised by its large size and round shape, compact flesh and sweet, delicate flavour.

- Ndunderi

Typical pasta of Minori and, more generally, of the whole Coast, the ndunderi are a kind of gnocchi (but woe to call them that!) of ricotta, flour, eggs, salt, pepper and nutmeg.

- Shawls

The name scialatielli comes from the dialectal terms scialarsi (divertirsi) and tiella (pan). These are strips of rectangular section, shorter and wider than the classic spaghetti, made with flour, water or milk, salt and grated cheese.

- Anchovies of Cetara

A liquid amber-coloured sauce, the result of the maturation of the anchovies in a solution saturated with water and salt. A reinterpretation of the Roman garum, based on fish entrails and salted fish.

- Chocolate aubergines

Eggplants with chocolate (mulugnane c'a ciucculata) are the typical specialty of the mid-August of Maiori, a sort of sweet flan made with fried eggplants, breaded and dipped in chocolate, sprinkled with almonds, macaroons and chopped dark chocolate. 

- Cardinal's checkerboard

A soft and fragrant cake, made with sponge cake, cream, strawberries and covered with a red icing that recalls, in fact, the clerical headgear, the "scazzetta".

©Gambero Rosso

➡ Where to find all these products and taste the typical dishes of the Amalfi tradition? In our restaurants in agritourism on the Amalfi Coast of course!

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