Typically Amalfi coast dishes: what to eat
In Campania there has always been a passion for good quality food: in fact, our region boasts a large number of certified Protected Designation of Origin (DOP) products, Products with Protected Geographical Indication (IGP), Guaranteed Traditional Specialty (STG) ones. These certifications ensure the quality and safety of products: it is in fact possible to trace the products’ provenience and their production chain.
Since there is a variety of Tipically amalfi coast dishes within a few dozen of kilometers, you can have a wine and food tasting tour arranged with a private car Amalfi Luxury Tour. We will therefore propose here some typical dishes of the area that also meet these quality standards.
The Napoletana pizza STG
The most well-known Neapolitan dish in the world is made up of a mixture of water, fresh brewer's yeast and sea salt, which must be worked carefully and then left to rise. The pizza is the spread very thin and seasoned in traditional recipes with tomato, olive oil and oregano to create the Marinara pizza or with tomato, basil, mozzarella and olive oil to make the Margherita pizza, created in this way to honor the Italian flag and named after the Queen of Italy Margherita di Savoia.
The DOP ingredients used for these pizzas, which give them a unique taste, can be the Bufala Campana mozzarella, the S. Marzano tomatoes or the Piennolo Vesuvio’s tomatoes, the extra-virgin DOP olive oils coming from Cilento or from the Salerno Hills or the Sorrentine Peninsula, from the Aurunche Lands or the Iripinia - Ufita Hills. You can taste an excellent Neapolitan pizza not only in Naples, but also in the local pizzerias that follow the traditional recipe.
Typically amalfi coast dishes have a main ingredient: pasta. We suggest you to taste the excellent Gragnano pasta, which has been awarded the IGP mark and is used in the restaurants of the Amalfi coast, to prepare the typical first courses based on fish, such as Scialatielli all'Amalfitana, seasoned with clams, mussels, sea truffles, prawns, cuttlefish, tomatoes, olives, capers, parsley, salt oil, pepper and chili. Gragnano's IGP pasta is also available in local supermarkets and can be an original gift idea for your friends.
Another excellent first course is the Spaghetti with Colatura di Alici from Cetara, simple but impressive (obtained from spaghetti, anchovy sauce, garlic oil and parsley): the casting (for which the procedure to make it a DOP product has started) is obtained from the clean, washed, salted anchovies then pressed with weights. The liquid produced by their pressure and fermentation (the pouring in fact) is filtered, exposed to the sun and finally bottled.
If you want to eat fresh pasta made at the moment, we recommend the Ndunderi di Minori, a sort of gnocchi whose recipe dates back to ancient Roman times; today they are kneaded with fresh ricotta (like Tramonti's or Buffalo’s Ricotta Campana DOP) and are seasoned with a simple and fresh tomato sauce.
The freshest fish
Anchovies, clams, mussels, octopus and catch of the day are a delight of the sea that, thanks to fishermen, come directly to the table every day: an experience not to be missed is the Tipically amalfi coast dishes at km zero.
The Amalfi coast has both typical white grape varieties (such as Ginestra, Pepella, Ripolo and Fenile) and red and rosé (such as Piedirosso, Sciascinoso and Tintore). The whole region of Campania is so fertile to produce excellent DOP, DOC and IGP wine: you can have a tasting tour vinesspecificallymanaged for your vacation.
Lemons of the Amalfi coast
The lemons of the Amalfi Coast are one of the symbols of the place, blooming in the gardens around the hotels of Positano and Amalfi. We have three varieties of lemon: Sfusato di Amalfi (which has been awarded the IGP mark since 2001), Ovale di Sorrento (also known as "Limone di Massa" and also with IGP Brand), Femminiello di Capri; from each of these variety we can obtain different Limoncello liqueur recipes.
Lemons are therefore protagonists of the Tipically amalfi coast dishes of local cuisine and patisseries: they are used to dress salads and fish dishes, in the preparation of desserts, ice creams or refreshing drinks, such as lemon delight or sorbet lemon.