The HAND-MADE PASTA:
A curious custom of local restaurant owners, custodians of these ancient
and delicious arts, is to involve their clients into the preparations of
the dishes. The client at first surprised often find they are aspiring
A TUTTO TONNO
SFOGLIATELLA S ROSA
SAGRA della CASTAGNA
ZEPPOLATA in PIAZZA
Gathered in typical "sponzini" on the balconies of the town they catch the eye as well as the palate, originally from South America, they have adapted perfectly to the hilly terraces: a splash of colours and taste, now without a substitute in delicious local dishes...
Descending from the latin "garum" (a fish sauce) it is the liquid filtered from the bottom of barrels used in the convents to hold anchovies....The inviting smell and the amber colour induced its monks to use it as a condiment for vegetables and then for pasta...
of their type, the "Sfusati Amalfitani" are exceptional for
the aroma and for medical uses (for gastro-intestinal problems, for the
skin and as an anti-depressant...) they also add flavour to the local
SORBETTO AL LIMONE
DI VITELLO AL LIMONE
Of Roman origin, the cheese-making tradition on the coast is concentrated mainly in the green valley of Tramonti (and Agerola) where the fresh pastures and the race of cows give a delicious milk, that in expert hands and ancient procedures turn into exquisite "Fior di Latte", smoked "Provole" "Caciocavalli" of a compact consistency and delicious "Ricotta"...
D.O.C. wines. The vineyards that cover the coast at a height of 200-500 m. from Tramonti to Ravello and Furore: are part of the local scenery...and of coastal tables...S. Nicola grapes, Ianestella, Bianca Zita, Pier'e Palummo, Tronto and Tintore...give excellent wine: amabile white, of delicate bouquet, Rose, vivace, Red dry with body..."capable of filling one with sun and joy..."L. Veronelli
ANCHOVIES AND TUNA OF CETARA
A fleet of "cianciole"
(motorized fishing boat) that catch the choice anchovies or the
excellent red tuna of the Mediterranean, the fish is conserved in pure
olive oil or under salt, ancient techniques handed down for
An antique dish of Atrani , especially for the festa of the Maddalena : "O'SARCHIAPONE", or stuffed green pumpkin...
Peel and empty a large pumpkin , the middle should be cut into pieces and put in a dish with salt to eliminate the water. Dry the pieces with a cloth and then fry , mix in the minced meat and sliced onion , and toss until cooked. When the mixture is "stordito" ( stunned ) , as the local cooks say, you add hard boiled eggs, mozzarella cheese, salami and ricotta cut into pieces and a pinch of salt; cover with a light tomato sauce ... Fill the pumpkin with the mixture , add grated parmigiano cheese and a knob of butter, cover with tin foil and put in an oven at medium temperature 20°- 30 °. When cooked, pleasure is assured !
RESTAURANTS & PIZZERIE...
The love for the ATRANI is born also at table : in her restaurants , that combine tradition and experimental recipes ...scents, tastes... and a great deal of love...
A PARANZA 089 871 840