Amalfi team wins the regatta 2016
Worldwide Famous Lemons
How to tell a lemon from a lemon: the local "sfusato amalfitano" is recognizable for its oval shape, its intense aroma, and its size, being generally bigger than the Sicilian lemon which also has a rounder shape.
Quick Guide To Local WinesLocal wines of Campania are Falanghina, Fiano, and Greco di tufo, in the whites' department, while the region's reds are the Aglianico, which is named after its grape like Falanghina, the Taurasi, the Per'e Palummo, and the Lacrima Cristi (Christ's tear). The original grapes used to make these wines originally came from Greece, together with the know-how to grow them and to turn them into wine. The whites of the area are quite fruity and fresh, and they ideally go with fish and sea-food. While the Aglianico, Per'e Palummo, and Lacrima Cristi are robust reds with a subtle scent which accompany cured meats, ham and salame, and typical cheese such as caciocavallo, provolone, and provola affumicata (smoked cheese). The Taurasi instead stands out among the region's reds as the special reserve. In the last two decades the wine makers of Campania have generally improved their production process, and added a few new numbers to their repertoire such as rosè, passitos, and a few sparkling proseccos. Make sure you taste them if you visit Italy.
How to make Limoncello | Amalfi coast lemon liqueurIngredients: 10 fresh lemons, 1 x 750ml bottle of alcohol to make liqueur (which you can find in supermarkets in Italy), 2 1/2 cups of sugar, 3 1/2 cups of water.
Note: although other kinds of lemons can be used best results are achieved using lemons from the Amalfi coast.
Directions: Remove the peels with a sharp knife, try to keep them as long as possible, and remove the white part and the piths. Immerse them in alcohol in a container that can be sealed. Seal and leave in alcohol for 4 days at room temperature. Make a syrup with the water and sugar heating them up in a pot until the sugar dissolves, keeping the stove at medium intensity. Let it cool down completely then pour the sugar syrup over the lemon peels and alcohol. Seal again and let stand at room temperature for 12 hours. Then strain the limoncello, and of course discard the peels. Bottle your homemade liqueur and seal the bottles well, then refrigerate until very cold. This is a delicious drink for the end of a lunch or dinner, and is also used in some cakes and cocktails in Italy.
Amalfi coast ancient recipes | Squid and potatoesIngredients for two people: fresh garlic and parsley Chile pepper (optional), olive oil (best if extra vergine), white wine, 8 cherry tomatoes, 9 1/2 ounces (250g) of totani (squid, best if it's the dark red kind), four peeled potatoes.
Directions: chop the garlic then heat up the olive oil with the garlic and chile (optional) in a wide and tall pan. Wait until the garlic gets crispy (2-3 minutes), and add the totani (after cleaning them and cutting them in stripes). Cook over medium heat about 1 minute, while stirring continuously. Add the wine (2 cups), and after one minute the tomatoes and potatoes (that you previously chopped in thick slices). Cook together another minute then add salt according to your taste, cover the pan, and cook for approximately 30 minutes, or until the sauce becomes creamy, that's the sign the dish is ready and that it is cooked properly. Add finely chopped fresh parsley and serve. This is one of the most traditional old recipes of the Amalfi coast.