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The Coast of Flavours
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| Much has been written about this stretch of Italy's coast, with villages which from Amalfi to Castellabate unwind like so many pearls on a necklace. The beauty of the landscape, the variety of artistic expression and the warmth of the people make it a popular destination for tourists from all over the world, who are also drawn by the food and wine culture that has become a jewel in the area's crown. |
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FROM AMALFI'S LEMONS TO CETARA TUNA |
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"For the inhabitants of Amalfi who go to Heaven, it will just be a day like any other", said writer Renato Fucini after having visited the city. A similar verdict must have been passed by Unesco, which in 1997 declared it heritage of humanity. Amalfi's most famous product is undoubtedly the lemon, in particular the Sfusato lemon. This very large fruit with an extremely fragrant peel is the secret behind the intense flavour of Limoncello and the desserts prepared in Amalfi's pastry shops. Less famous perhaps but no less worthy of note are the wines of the Amalfi Coast, awarded DOC (Denominazione di Origine Controllata- Controlled Denomination of Origin) status, and the scialatielli, long handmade pasta that is only dressed with seafood.
Continuing on towards Ravello (where one must stop to taste sproccolati figs which are left to dry in the sun before being stuffed with fennel seeds), one can also call in at Scala. Excellent cheeses are produced here, including Provolone di Monaco, matured for one year to give it its characteristic strong flavour. The summer itinerary along the Amalfi Coast also takes in famous events such as the Festival of Symphonic Music of Ravello.
Continuing along the coastline, one comes to Cetara, another Unesco heritage of humanity town renowned amongst gourmands for the tuna and the colatura di alici or anchovy draining, which is patented on site and used to dress Christmas dishes. |
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FROM VIETRI TO CASTELLABATE |
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From Vietri sul Mare, with its ceramics and the saraca fish which is processed according to ancient tradition and celebrated with a summer fete, one continues on to Salerno, land of Mozzarella di Bufala Campana Dop (Denominazione di Origine Protetta- Protected Denomination of Origin). Amongst the wide variety of cheeses produced in this area, this mozzarella produced with buffalo milk is certainly the most characteristic, and in many dairies it is possible to watch it being prepared. To taste the best local mozzarellas, it is necessary to go inland to Battipaglia, from where one can reach Eboli, home to a museum that hosts a vast amount of archaeological documentation. This area, which backs on to the Picentino mountains, is famous for its Annurca apple and the Spadona pear, just some of the fruits that are cultivated on the slopes.
On arriving at Piana del Sele one frequently comes across buffalo farms, characterised by enormous swimming pools which the animals love to immerse themselves in. In addition to the characteristic milk buffalos, recent years has seen an increase of farming of the male buffalos, the meat from which is used to make excellent cured meats.
Heading once again back down towards the sea, one comes to Paestum, an extremely old city founded by the Greeks, who built three temples here which are still well preserved. The typical artichokes known as Tondi di Paestum (Round Artichokes of Paestum) because of the round shape of the head are, on the other hand, the inheritance that has been passed down to the Neapolitan farmers.
Last of all is the wine: Cilento includes no less than four wines with Doc status (Denominazione di Origine Controllata- Controlled Denomination of Origin) with diverse characteristics in that they derive from different cultivation terrains and vines. Amongst these, Aglianico stands out with its variations, with an enveloping aroma that makes it suitable to accompany almost all of Campania's dishes. |
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 Ristorante La Caravella
Telephone and Fax: 089.871.029
Address: Via Matteo Camera, 12
84011 Amalfi (SA)
Website: www.ristorantelacaravella.it
E-mail: info@ristorantelacaravella.it
Closed: every Tuesday and from 10 November to 25 December
Opened in 1959, Ristorante La Caravella has received high praise in the best gastronomic guides, owing to its elegant setting and creative cuisine. Booking, which can be made on-line, is advisable.
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