The cuisine of Amalfi and the Amalfi Coast are inextricably linked to the territory and these areas are extraordinary not only from a landscape point of view but also from a food and wine point of view.
Those who spend a few days in this area cannot fail to sit at the table to discover the typical dishes with unique and unmistakable flavors.
Here among appetizers, first courses, second courses and desserts what to eat in Amalfi.
Ndunderi: This typical dish of the Amalfi coast is considered by Unesco to be one of the oldest types of pasta in the world.
Known in Roman times, they are special gnocchi made with flour (at the time spelled was used), fresh ricotta (once rennet was used), eggs that are seasoned with fresh tomato sauce.
The processing takes place strictly by hand and is handed down from generation to generation.
Anchovies: The anchovies of Cetara, the small fishing village on the coast are famous throughout the area and you cannot come to Amalfi without tasting them.
Strictly fished in spring, the anchovies are cleaned, washed and salted; the liquid that is obtained gives rise to the well-known colatura, exquisite for seasoning first courses.
But you will also find this fish breaded to be enjoyed as an appetizer, marinated or in oil. To you the choice.
A typical winter soup of Amalfi is the marinated soup also known as “pignato grosso” which was once enjoyed at Christmas and Easter while today it is often consumed during the cold season.
The origins date back to the Spanish domination of the fourteenth century when the recipe was imported to Campania.
The dish is based on vegetables (broccoli, chicory, cabbage) boiled in chicken broth with onion and pezzenta, a local sausage made from pork rinds and offal.
Before serving, the soup should be sprinkled with seasoned horse cheese and Parmesan cheese.
Scialatielli mussels and clams: The scialatielli are the typical fresh pasta from Campania born in Amalfi in 1978 by the hand of Chef Enrico Cosentino.
Based on water and flour, they are shorter strips than spaghetti but wider and more rectangular and their porosity absorbs many sauces well.
The version with mussels, clams and cherry tomatoes is famous in Amalfi.
The name derives from two Neapolitan words “scialare” which means to enjoy and “tiella” which means pan, properly an enjoyment in the pot.
Amalfi pastarelle: A simple but delicious dessert typical of Amalfi are the pastarelle or bacetti, biscuits filled with Amalfi’s lemon cream.
The base is obtained from a mixture of flour, potato starch, hazelnuts, sugar, butter, yeast and eggs while the cream is made with lemon zest, limoncello, milk and white chocolate.
The flavor is delicate but tasty and you will want to eat one after the other.
Aubergines with chocolate: In Amalfi they are called mulugnane c’a ciucculata and are a typical specialty of the mid-August of Maiori, a coastal village, where they are prepared on the occasion of the town’s patronal feast.
It is a sweet flan made with fried eggplant, breaded and then dipped in chocolate.
Before serving, they are sprinkled with almonds, macaroons and chopped dark chocolate.
Pezzogna acqua pazza: The Pezzogna is a typical fish that lives in the Tyrrhenian seabed in the areas around the Amalfi coast and is a very valuable and tasty species because it feeds on shrimp and shellfish.
Here we cook with crazy water in a pan with cherry tomatoes, garlic and parsley, blended with white wine and left to cook with the resulting sauce.
Totani alla praianese: Praiano is one of the coastal villages nestled between Amalfi and Positano that has a lot to offer not only from a landscape point of view but also from a gastronomic point of view.
This dish is much loved and known, cheap and tasty, and was once consumed mainly by fishermen.
The squid must be fresh, well washed, clean and cut into 2 cm slices, they are cooked in a pan with the potatoes cut into chunks. Everything is flavored with oil, garlic and cooked for twenty minutes over medium heat.
Spaghetti dressed with lemon, preferably the “Amalfi Coast PGI”, come from an ancient recipe that was prepared in families especially in summer.
The pasta must be from Gragnano and should be seasoned with fresh lemon juice which must be heated in a pan with garlic and oil.
Limoncello: Among the typical delicacies of Amalfi there is limoncello, the digestive liqueur made with lemon peel whose alcohol content ranges between 20% and 32% vol.
The sweet taste and yellow color are obtained by letting the lemon peels mixed with water and sugar macerate in pure alcohol.
Before being tasted, however, it must remain in the bottle at least 1 month.
It seems that it was invented in the early 1900s by the Canale family but it was only in 1988 that the “limoncello” brand was officially registered.