A Flavorful Map of the Amalfi Coast
The Amalfi Coast is a pleasure not only for the eyes but also for the palate.
The flavors of Neapolitan cuisine enrich travellers' imaginations as much as the golden beaches and the blue sea, with dishes inspired by the fresh, seasonal ingredients from land and sea which have made the coast an undisputed gastronomic destination and favorite stop for gourmets.
Get ready for a surprising gastronomic journey through old and new flavors, traditional and contemporary recipes, local products and international inspiration that delight the spirit and the body.
The products in this area are known worldwide for their quality and their exquisite taste, including mozzarella and fiordilatte from Agerola, tomatoes, extra virgin olive oil, cheese, white figs, and honey. It's time to discover this tasty world nuance by nuance!
Yellow Sun, Yellow Lemons
Lemons are a symbol of the Amalfi Coast, with fruit-laden trees dotting the landscape like a thousand suns suspended in fragrant terraced gardens. Here, Ovale di Sorrento and Sfusato Costa, the two IGP (geographically protected) lemon varieties, are cultivated in the shadow of the traditional straw stacks, or "pagliarelle", supported by chestnut poles. These lemons are the main ingredient of many local recipes: ravioli with ricotta and grated lemon peel, smoked slices of mozzarella in lemon leaves, babà, gelato, and the famous limoncello liqueur.
The Blue of the Sea on the Table
The Amalfi Coast boasts some of the world's finest fish cuisine. Among its delicious dishes, scialatielli ai frutti di mare, made with seafood and the fresh pasta typical of the Amalfi Coast, is one of the most popular.
Certainly one of the most beloved culinary products in the area is Colatura di Alici di Cetara, a sauce made of fermented anchovies considered the heir of the ancient Roman garum. The long and complex manufacturing process of Colatura begins on March 25th in the fishing village of Cetara and ends at the end of July. Through stages of drainage, filtration, and pressing, an amber colored fish concentrate with an intense aroma is finally obtained: you need just a few drops to turn the simplest pasta dish into a triumph of flavor.
White Milk of the Monti Lattari
This unique land is also famous for the production of specialized dairy products. On the Monti Lattari mountain chain, named after the flocks of goats that have grazed there since Roman times, a number of small family-run dairies continue the area's dairy tradition, mainly in Agerola and Tramonti. People from across Italy come to buy these delicacies, in particular ricotta, mozzarella, provolone, and fiordilatte. The Provolone del Monaco cheese, named after the cloak similar to a monk's habit which dairymen once used to protect themselves from the cold while transporting their products to Naples, is also worth a try.
Fresh ricotta is the main ingredient of ndunderi, a type of dumpling traditionally made in Minori and declared by UNESCO to be one of the world's oldest pastas.
A Rainbow of Sweet Flavors
The Amalfi Coast is a haven for sweets, considering the varied range of pastries, cakes, and desserts typical of this area: creamy desserts and fruit delicacies made according to traditional recipes and often revised with the innovations of talented pastry chefs. Sfogliatella, babà, pastiera, delizia a limone, and ricotta e pera made with dairy products from Tramonti are just a few examples of this paradise for gourmands.
Considered an international pastry artist, Salvatore De Riso is an institution in Minori. In his bakery in Piazza Cantilena, you can taste traditional sweets such as "aragostelle" and his legendary ricotta e pera cake.
Accompany your dessert with Concert liqueur: a special blend of herbs local to the hilly areas of the coast and made with an ancient recipe invented by the area's Cappuccini monks.