Amalfi Coast Restaurants
Italy means good food and that is almost an understatement. There are so many dishes and such a varied range of recipes that a lifetime is not enough to taste them all. The Amalfi Coast like everywhere else has its own special treats, unexpected flavours and exciting discoveries. As much as fish and seafood are one of the main ingredients, there are many marvellous meat and vegetables based dishes.
The reason why Italian food, and specifically Southern Italian cuisine is so delicious is really for the richness of the earth and the strength of the sun, which ripens and thickens the flavour of vegetable and fruit.
Indeed much of Italian food could not be prepared without extra-virgin olive oil, which is really the secret to all recipes. On the Amalfi Coast there is a large production of this high quality oil, thus the food is even more outstanding than it would be with imported products. The other important asset to local recipes is indeed the fact that they are all made with local products and
the taste exactly corresponds to the beauty of the landscape.
For what concerns single dishes there is such a huge variety of recipes, from the most traditional sea food pasta, risotto, fish and meat dishes not to mention pizza with tomato sauce and vegetables. However the Coast is also the land for really bizarre and unheard of food combination.
Each town has a local most famous dish that is definitely worth a try. The most exotica dishes are:
Cetara's colatura di alici, which is a great dressing for pasta and vegetables, is basically anchovies' juice, pressed out from salting anchovies in barrels.
E' mulegnane c'a' ciucculata Chocolate: aubergine, fried and dipped into chocolate sauce, Maiori's typical summer treat, sounds really bizarre but tastes incredible.
Sfogliatella di Santa Rosa in Conca dei Marini, created mixing bread dough leftovers with ricotta and bits of fruit, and has become one of local main pastries, with real pilgrimages to the convent where it was first invented.
In Furore there is a dispute between which one should be considered local main dish Migliaccio a semolina corn flour and pork sausage meat eggs and cheese pastry or the more exotic prickly pears Risotto.
Limoncello and all sorts of local and home made spirits can be a nice way to round off meals, getting a concentrated taste of local herbs and fruits.
