giradelizie

SPECIALITYS...
Strolling around the town centres awakes the appetite...We will give you a quick list of specialities not to be missed, through time and space, delicacies from Vietri to Positano...

The STARTERS:
From the mountains : salami of pork or wild boar, delicate FIORDILATTE, vegetables under oil or vinegar, LEMON SALAD WITH SALT, vinegar and mint ; from the sea side :marinated anchovies and fantasies of the sea...
And in every restaurant the surprise of the chef...

The HAND-MADE PASTA:
Culture and passion , every variety its own condiment...
LAGANE and chick beans, SCIALATIELLI with sea-food, CRESPOLINI with cheese, LAGANELLE with egg and small fried marrows, 'NDUNDERI with meat sauce, GNOCCHI Sorrento style, STRINGOLI with sepia , CORRENTI with datteri, VERMICELLI with ANCHOVY SAUCE...

The MAIN DISH:
a main role is held by the PIZZAIOLA meat cooked with little ripe TOMATOES (PIENNOLO), garlic and origano, the fresh "CAPRESE" a salad of tomato and mozzarella; the rustic "CAPONATA" , and STUFFED SPLEEN...
the fish: stewed PEZZOGNE, casserole of FLAG FISH, SQUID and potatoes, young OCTOPUS with tomato, CECENIELLI (young fish) on lemon leaves, CASTAGNA FISH grilled, fried CALAMARE, peppered MUSSELS, fried MIXED FISH (Favaglie 'e rezze)..

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 chefs...
but let us continue with our tasty experience...

The VEGETABLES:
The EASTER SOUP that mixes bone broth, tender parts of pork and endive; the FRITTERS OF MARROW FLOWERS , AUBEGINES "a Funghetto" (fried), BABY MARROW "alla Scapece" (fried), at Atrani the SARCHIAPONE (long green pumpkin filled with meat, eggs, cheese and tomato) on the beach at Positano and Maiori AUBERGINES IN CHOCOLATE...

All to be accompanied by the WINES OF AMALFITAN COAST...

The sins of the table do not end here, we have come to the SWEETS an art that follows the seasons:
fried biscuits and chocolate blood at Carnival time; ZEPPOLE (potato doughnuts) for S Giuseppe; CASATIELLI and PASTIERE di GRANO, delicious Easter tarts; fresh fruits tarts for summer; PASTICCI, TRONCHETTI etc. of chestnut puree in October; at Christmas SUSAMIELLI, ESSE di MIELE, and ROCCOCO, MOSTACCIUOLI, ZEPPOLE e STRUFFOLI, spicy biscuits and doughnuts covered with honey and hundreds e thousands...and all through the year cakes: CAPRESI and CASSATE, PASTICCIOTTI the speciality of Atrani; ZIZZE E MONACHE of Maiori; SFOGLIATELLE S ROSA at Conca Dei Marini...and the lemons: cakes, custard, ice cream and delicate sorbets and the magnificent DELIZIA filled with a lemon cream...

To close our meal the ANCIENT LIQUEURS the recipes handed down from mother to daughter: MORTELLO (myrtle), LAURO (laurel), NOCINO (nut), FRAGOLINO (strawberry), FINOCCHIETTO (wild fennel), the famous LIMONCELLO (lemon) and the exclusive CONCIERTO sweet and caramelised made with an infusion of nine secret herbs...

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TASTY APPOINTMENTS...
all through year religious celebration and town fetes are occasion to mix with local people on their own ground, but above all to taste specialities impossible to find at other times...

July

A TUTTO TONNO
A seaside town celebrates this delicious fish, marinated tuna, in casserole or under oil...
Cetara, first fifteen days of the month

FESTIVAL OF THE SEA
In the enchanting scenary of Praia, the return of the fishing boats, taste the local specialities and music
on the beach of Praia- Praiano, first fifteen days

August

SAGRA della SFOGLIATELLA S ROSA
Puff pastry filled with custard. Stalls, games and music, and the sweet speciality of the nuns of the Monastery of S Rosa, already famous in the 18 th century...
Conca Dé Marini, first of the month

SAGRA delle MELANZANE al CIOCCOLATO
Maiori, August 15th (Ferragosto)

SAGRA della PIZZA
An occasion to try the speciality of Tramonti (dating from Roman times) that married local mozzarella and little ripe tomatoes, famous all over the world...
Tramonti, first fifteen days

SAGRA del PESCE AZZURRO
On the beach as in olden days, at the return of the fishing boats: rivers of wine, toast and fried anchovies...
Atrani, at the and of the month

September

GUSTAMINORI
A delicious mixture of culture and gastronomy, a voyage of memory that recall the atmosphere of yesterday, with sounds and tastes almost forgotten...
Minori, 1^ST week

SAGRA del FICO d’INDIA
Furore

SAGRA del FAGIOLO
Montepertuso-Positano, last week of September

October

SAGRA della CASTAGNA
A tasty occasion to get to know better this fruit of the mountains, the famous "Chestnut Scalese" about to receive the (Denomination Protected Origin): roasted, chestnut cake, fritters and marmalade...
Scala, all month

December

ZEPPOLATA in PIAZZA
IThis little town is like one big family, all in the square to exchange best wishes...
Atrani, 23^th day

VEGLIA dell’IMMACOLATA
The eve of the festa , meals featuring -anchovy sauce and explosions of fireworks in the alleys...
Cetara and Vietri sul Mare, 7^th day

SAGRA della COLATURA di ALICI
Cetara, at Christmas time

SAGRA della ZEPPOLA
On the beach with songs and dances, and the typical doughnuts of Positano...
In Positano, on the last days of the year

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TYPICAL PRODUCTS...

LITTLE RIPE CHERRY TOMATOES

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...

ANCHOVIES SAUCE

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...

LEMONS

Unique 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 cooking...

Aperitivo
MARE DI AMALFI

Antipasto
LIMONE ALL’INSALATA sale, aceto e mentuccia
ALICI MARINATE AL LIMONE

Primo piatto
LINGUINE LIMONE aglio e prezzemolo

Secondo piatto
SPIGOLA al LIMONE
FRITTELLE di CECENIELLI su FOGLIE di LIMONE

SORBETTO AL LIMONE

PICCATA DI VITELLO AL LIMONE
CONIGLIO alla CONCHESE

Formaggio
MOZZARELLA ALLA PIASTRA IN FOGLIE DI LIMONE

Frutta
PONZIRO AL LIQUORE

Dolce
BABA’ AL LIMONCELLO
DELIZIA MINORESE

LIMONCELLO

IL FIOR DI LATTE - MOZZARELLA CHEESE

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"...

THE WINE OF AMALFI COAST

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 generations...

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A TYPICAL RECIPE OF FURORE...

Simple dishes at Furore, of hillside tradition, of tomatoes "piennoli", and potatoes that mixes with squid and a hundred perfumed herbs of the hill side that marry in the triumph of the "minestra maritata " and "grano saraceno"(Millet) and pork, and also pork in the succulent salami , flavoured with the smoke of rosemary and myrtle ....
From these we offer a dish almost forgotten, a poor- man's dish:

la CAPONATA

Ingredients (for four people):
500gr. of "Freselle " ( bread , sliced and made into rusks ) , 7/8 little tomatoes, 200gr. of aubergines under oil, 100 gr. of salted anchovy fillets , 80gr. of green olives, olive oil, a pinch of origano, salt.

Pass the rusks under running water and place in a large dish. The water is rapidly absorbed by the biscuits , and softens them , add the little tomatoes onto the bread and add the aubergines . Then add the anchovy fillets, the olives , a thread of oil , sprinkle with origano and salt. Mix together...
Buon Appetito!

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SPECIALITYS...	TASTY APPOINTMENTS...		TYPICAL PRODUCTS...
THE RECIPE...		RESTAURANT & PIZZERIE...