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Conca
dei Marini History
City-Tour Appointments
Specialitys
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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, 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
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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 CONCA DEI MARINI...
Reserved , isolated from the world and " because already in
Paradise" , the monasteries and especially Carthusian Monasteries
were places that had always cultivated art and culture.
The most delicious of these, the culinary arts with recipes and
preparations handed down in yellowing exercise books, in dusty cells
and dark cellars... In the Convent of S. Rosa, in the eighteenth
century, the invention of an economical Nun gave us the first "
S.Rosa Cake" , the first name given to the Sfogliatella..
Sfogliatella rich or short crust that the Master Confectioners of
Naples adopted ( and improved) keeping the original name ... On the
Saint's day , the 30th of August, it is the custom to offer these
cakes.
TORTA
S. ROSA
Ingredients for the pastry :( for 4 people)
500gr. of flour, 200gr. of sugar and lard , 1 lemon, 1 egg yolk.
Ingredients for
the filling :
1/2 a litre of water , 100gr. of semolina , 200gr. of ricotta cheese
,200gr. of sugar, a pinch of salt, 2 eggs, 150 gr. of candied peel ,
rosewater .
With
the flour, the sugar, the lard and the egg yolk make a pastry , add
the grated lemon peel and leave to repose for about 2 hours.
In a saucepan boil the water and while still boiling add the semolina
stirring for about ten minutes until solid: When the mixture is cold
add the ricotta , the eggs ,the sugar and the candied peel and
rosewater , mix to a soft paste.
Roll out half of the pastry in a large oiled baking sheet, put in the
mixture and cover with the other half of the pastry rolled out more
finely. Brush with egg yolk and cook in a preheated oven at 160° for
45 minutes. When cooked sprinkle with icing sugar and...buon
appetito!...
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