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Home/ The Amalfi Coast/Gastronomy

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Gastronomy

Gastronomy of the Amalfi Coast

The Amalfi Coast seduces its visitors not only for the wonderful panoramas and the intense blue sea, but also for the flavours and tastes of the local traditional gastronomy.Each town and village features typical specialties from the local products.
Scala offers tasty proposals such as: orecchiette pasta and beans, spaghetti with pork blood sauce, spaghetti with nut sauce, fried polenta, tied (in "rezza") and baked liver with bay leaves, fried broad beans in suet, red marrow and beans, cakes with local chestnuts, "black and white" (marble cake) and tart with pork chocolate ("sanguinaccio").
Amalfi proposes a memorable hand made pasta, the Scialatielli, a mix of flour, bran, finely cut parsley, pepper and grana cheese, usually served with a fresh cherry tomato sauce with clams, savory chicory soup, chicken broth with cabbage, various vegetables, "pezzenta" (a local spicy salami), rolled pork skin and interiors, profiterole cakes with lemon sauce and lemon cake with different preparations (all flavoured with the famous Sfusato Amalfitano IGP lemons).
The typical dish of Atrani is the "Sarchiapone", stuffed cylinders of long marrow (a fruit of July), filled with minced meat and cheese and cooked in a rich tomato sauce, the cassata Atranese, the pasticciotto (a delicate short crust pastry cake filled with cream and cherry marmalade) and lemon cake.
Tramonti is famous for specialties with goat meat, served in all kinds of sauces, chiodini mushrooms fried in a corn flour, fresh mozzarella cheese, an excellent pizza (a cultural tradition which the locals have proposed World-wide through its emigrants) and a series of good wines (Tramonti Costa d'Amalfi DOC).
Furore proposes a traditional specialty of squid and potatoes in tomato sauce, and not to miss: a timbale of pork meat and bran, the "caponata" a cold plate of softened bread biscuits called "freselle", covered with cherry tomatoes, anchovies, aubergines, and other vegetables preserved in olive oil. The final touch is certainly a glass of a good Furore Costa d'Amalfi DOC.
Conca dei Marini is famous for the pennette (pasta) with a cherry tomato "piennolo" sauce, baked rabbit in lemon leaves and the fragrant Santa Rosa sfogliatella cake, a product with local origins created in the ' 600 by the nuns of the Convent of Santa Rosa: a thin sheet of pastry wrapped in a shell-shape form, filled with cream and decorated with black cherries.
Praiano proposes typical fish dishes like tubetti (pasta) with squid sauce, spaghetti with clams and spiny shell fish, sardines and potatoes. Famous are also the cakes: the "pizze roce" (a crown of pastry with cream and fresh fruit) and the lemon cake in its different ways.
Typical of Vietri sul Mare (famous for its ceramics) is the lien filled with parsley, mint and hot peppers, cooked in a oil and vinegar sauce and fried ox interiors.
Not to miss in Cetara the anchovies, main ingredient in most sauces here, Tunna fish preserved in olive oil (Cetara is a fisherman town with one of the most equipped tuna fish fleets of the Mediterranean) and the famous "colatura" of anchovies (an elixir extracted from the pressing of salted anchovies).
Ravello offers a mix between fish and meat proposals: tasty folkloristic pastries and a selection of lemon cakes to taste with a glass of special Ravello Costa d'Amalfi DOC.The traditional dessert of Maiori are the fried aubergines (egg plant), covered with a thick chocolate sauce, the almond paste biscuits and the "sospiri" (a soft Spanish cake filled with lemon cream and covered with icing. Other delicatessen are: the ravioli with fish filling in a cherry tomato and prawn sauce; the avannotti (small fish) cooked in lemon leaves, warm or cold hors d'oeuvre with finely cut octopus and linguine (pasta) with sea food. The local suggestion to complete your meal is a fresh lemon sorbet which offers great digestive purposes.
Minori is famous for the fresh hand made pastas still prepared in each Family, like the "scialatielli" served with vegetable or seafood sauces or the "ndunderi" a sort of gnocchi made of a mixture of flour, bran and local ricotta cheese served in a fresh tomato sauce. Not to miss: the tagliolini (pasta) with a lemon sauce and the risotto with citrus fruits.

The Amalfi Coast: considered by its visitors, a comparison to Paradise for its wonderful views and fantastic tastes and flavours!

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