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| THE RECIPE... | RESTAURANT & PIZZERIE... | |||
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SPECIALITYS...
The STARTERS:
The HAND-MADE PASTA: The
MAIN DISH:
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...
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TASTY
APPOINTMENTS... July A TUTTO TONNO
August SAGRA della
SFOGLIATELLA S ROSA
September GUSTAMINORI
October SAGRA della CASTAGNA
December ZEPPOLATA in PIAZZA
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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...
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... Antipasto Primo
piatto Secondo
piatto SORBETTO AL LIMONE PICCATA
DI VITELLO AL LIMONE Formaggio Frutta Dolce 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"...
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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An ancient local tradition to be tasted on the beach: the "MULEGNANE C'A' CIUCCULATA" the most maiorese of sweets, than sweetens the August Bank Holiday of Maiori and especially the festival of the Assumption... MELANZANE AL CIOCCOLATO
Ingredients:
Peel the aubergines, cut them long ways in thick slices and fry them in hot oil, drain them well, dip in flour and beaten egg and fry them again. Drain well and leave them for awhile. While waiting prepare a cream of chocolate but not too liquid, in a saucepan melt chocolate and the milk and add the cocoa powder, add other milk if needed for the right consistency, in the mixer grind the shelled almonds the amaretti biscuits and a piece at plain chocolate. Dip the slices of an aubergine in the chocolate and place them in layers in an oval dish if possible, cover each layer with the biscuit mixture, place in the fridge and after two hours pleasure is assured!
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The love for maiori is born also at table : in her restaurants , that combine tradition and experimental recipes ...scents, tastes... and a great deal of love... CAPO
D'ORSO 089 877 022
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The
VEGETABLES: 
