Cetara
History
Appointments
City Tour
Specialitys
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...
|
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, 1ST 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, 23th 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, 7th 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
|
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...
|
A
TYPICAL RECIPE OF CETARA
Dishes that include a taste of the sea in the tradition Cetaresi...
The choice red tuna of the Mediterranean , the anchovies, filleted and
under salt and oil in the traditional earthenware vases; "Acqua
Pazza" (Crazy Water) that some old fishermen still prepare with
seawater... and to finish vermicelli with anchovy sauce, not to be
missed on the night of the Vigil dell'Immacolata Concezione (7th of
December) during the Veglia (Watch) of the population ,where the
natural corollary is the uproar of fireworks in the alleys,an
inheritance of the latin festival Lemurie...
VERMICELLI
ALLA COLATURA DI ALICI (Vermicelli with Anchovy Sauce)
Ingredients. (for four people):
400 gr. of vermicelli pasta, 10 black olives of Gaeta ,10 green olives
of Sorrento ,one spoon of capers, one clove of garlic, two spoons of
anchovy sauce ( which you can buy at Cetara),1 small hot pepper, 4
walnuts,1/2 a lemon.
In a blender
mix together the olives, a small piece of the hot pepper , a clove of
garlic, capers, a few drops of lemon juice, the shelled nuts and the
anchovy sauce.
Cook the vermicelli in boiling salted water and when ready strain, put
in a large serving dish add the mixture and amalgamate ...
The delicious recipe is ready
Buon Appetito!
|
|