Amalfi Coast News
Local news & articles, traditional recipes and more
Amalfi team wins the regatta 2016
On the 12th of June 2016 the city of Amalfi hosted the 61st edition of the Regata Storica delle Repubbliche Marinare, a rowing competition among the teams of the four sea republics: Amalfi, Pisa, Genova, Venezia. Amalfi's team won in their home sea for the second time and for the 11th time in history. Amalfi's team gained over Pisa and won the race in the last 500 metres. The whole Amalfi coast is still celebrating, the next race will be in Pisa.
Worldwide Famous Lemons
Our lemons are famous all over the world, and are one of our most typical products, that inspired many traditional recipes, cakes, and the famous limoncello liqueur. The trees are also a vital element for the local environment. In fact their deep and strong roots stabilise the terrain of the hills and cliffs of the area. Looking after the orchards, and collecting the fruits is hard work, and unfortunately it is not very profitable anymore, since a lot has changed in both the local and world's economy in the last few decades. Therefore only the older generation still maintains the trees and harvests the fruits. Most likely when these last caretakers will go no one will take their place, and in time also the trees might disappear from this area if left without care. Please support this natural product, and help us keep this tradition alive, and the environment in balance. Please make sure you buy original lemons from the coast. Thank you.
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.
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 Wines
Local 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 liqueur
Ingredients: 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 potatoes
Ingredients 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.
Every four years the four ancient sea republics of Amalfi, Pisa, Genova, and Venezia meet and send their best rowing team to compete in a regatta on ancient boats. In 2012 the regatta was hosted by Amalfi. People crowded the streets of Amalfi to enjoy the parade in traditional costumes, and see the competition. The challenge was one for the books, with three of the four teams very close and the photo-finish victory for Amalfi. The response arrived after almost twenty minutes to give the referees the opportunity to examine the picture carefully. A great year for Amalfi since the four republics and their teams care very much about this competition.