Amalfi Coast Gastronomy includes culture and food in fact the Amalfi Coast is a wizard.

Not only does it seduce you with art, with its narrow streets, with its coves and contrasting colours deep blue sea and green of its trees and yellow of its lemons, famous worldwide, the Amalfi coast gives us the taste of its typical cuisine to which you can write home about: first , seconds (fish based) , sweets, liquers and local wine.

First dishes

Succulent firsts, traditional recipes… 


Ingredients for 4 people:

  • 8 scampi
  • 400 gr. of linguine
  • 400 gr. pachino tomatoes or alternatively a jar of peeled tomatoes
  • half onion
  • 50 gr. extra virgin olive oil
  • 1/2 glass of white wine
  • parsley
  • sale


Fry half a finely chopped onion in the oil, add the previously cleaned scampi, brown them and add the white wine. When the wine is consumed, add the tomatoes and cook until the sauce begins to withdraw, add the chopped parsley.

Meanwhile, cook the pasta in abundant salted water, add it to the sauce and sauté it in a pan for a few minutes.


Spaghetti with clams ingredients

  • 1 kg. of clams
  • 400 gr. of pasta
  • 8 pachino tomatoes
  • half a small onion
  • 50 gr. extra virgin olive oil
  • 1/2 glass of white wine
  • parsley
  • salt


  1. Fry half a finely chopped onion in oil, add the previously drained clams, after they have opened add the white wine.
  2. Add the cherry tomatoes and cook for a few minutes.
  3. Meanwhile, cook the pasta in plenty of salted water, add it to the sauce and toss it in a pan for a few minutes.
  4. Add plenty of chopped parsley.


Ingredients for 4 people

  • 1 kg. of small octopuses
  • 400 gr. of pasta
  • 300 gr. cherry tomatoes
  • 1 small onion
  • 70 gr. extra virgin olive oil
  • 1/2 glass of white wine
  • parsley
  • salt


The seasoning

For the preparation we advise you to put the oil, chopped onion, cherry tomatoes, octopus and white wine in a pan. Cook everything together, without frying until the sauce has thickened.

The pasta

The second step is the pasta, put the linguine to cook and when they are al dente.

Before serving

In a pan, add the sauce to the linguine previously cooked al dente and sauté for a few minutes. Last touch: add the chopped parsley. Linguine with drowned octopus are ready.



  • 1 Kg of shrimp
  • Oil
  • Garlic
  • ½ onion
  • Cognac
  • 1 peeled cherry tomatoes


Clean the prawns some entirely to others leave the head and with the scissors cut the back in order to remove the black thread that they have on the back.

Take a pan, put the oil and brown a clove of garlic and half a finely chopped onion and let it brown being careful not to let them burn. Add the prawns and blend them with the cognac, when the sauce has shrunk add a peeled cherry tomatoes and, when cooked, some fresh basil.

Take a tall pot and fill it with water, add the salt and wait for it to boil. Pour in 500 g of linguine, preferably bronze-drawn ones, and drain al dente. Stir-fry with the prawns sauce, add the basil… and everything is ready. Low difficulty, excellent flavor.



  • 1 kg of clams
  • 500 g of scialatielli
  • garlic
  • parsley


  • When you go to buy the clams make sure they are already purged, i.e. free from the sand that is inside the mollusk, otherwise you will have to clean them yourself at home by putting the clams in a container full of water and adding three tablespoons of fine salt. , and you will let them rest for about two hours.
  • The next step is to take the clams, rinse them and put them back in the water, this time adding two tablespoons of double salt and let them rest for another two hours.
  • Another tip is the quality of the clams to buy, surely half of the quantity you are going to cook will be real clams, the other half will be “Lupini”, they are always clams only of smaller size, but very tasty or with clams.


  1. Put a large pan with a drizzle of oil, a clove of garlic and the clams on a moderate flame, cover with a lid and let them open.
  2. When they are all open, turn off the heat, the clams do not want much cooking, filter the sauce (in this way if there are still sand residues they will be retained) and keep it.
  3. Dry the previously used pan with a napkin, add oil and a clove of garlic, brown it and add the clam sauce making it flavor, drain the scialatielli still al dente and finish cooking them in the pan, keep a glass of cooking water you may need some pasta to lengthen the sauce.
  4. Serve the scialatielli still hot by adding the clams and a sprinkling of finely chopped parsley.



  • 200 gr of durum wheat flour
  • 200 grams of flour 00
  • 1 egg
  • 120 ml of milk
  • 40 gr of Grated Pecorino
  • 1 sprig of chopped parsley
  • a spoonful of oil
  • 1 sprig of chopped basil


  1. Pour the two flours on the work table forming the classic fountain, put the pecorino cheese, the tablespoon of oil, add finely chopped basil and parsley and the egg, start kneading by pouring the milk slowly, slowly until you get a dough soft and elastic.
  2. Take the rolling pin and flour it, and so does the worktop and start rolling out the dough giving it a thickness of 5 mm, wrap it on itself and cut it into noodles and then give the tagliatelle a length of 15 cm.
  3. Place the obtained scialatielli on a tablecloth and sprinkle them with more flour so that they do not stick together. Cook them in abundant and well salted water, drain when al dente and season with a sauce based on fish or shellfish.

Sweets and desserts

So much choice . You can’t resist !…

Festive dishes

Old style tastes , you won’t forget !…



  • 1 kg of flour
  • 5 eggs
  • 150 g of butter
  • 150 g of sugar
  • grated rind of one lemon
  • 1 sachet of vanilla
  • milk to taste for the dough


  1. Prepare the flour on the work table, form a wheel, pour in the center the eggs, sugar, the grated rind of a lemon, the softened butter (to optimize the time I recommend you put the butter on the fire over a very low flame), the vanilla sachet, and start kneading with the help of milk, at room temperature, the dough should not be very worked it must remain soft.
  2. With the dough obtained, form small balls, take a rolling pin, sprinkle it with flour and start rolling out the dough, if the dough sticks to the rolling pin, help yourself with the flour, form a rectangle-shaped sheet that has a thickness of one centimeter .
  3. Imagine dividing the pastry in two, in the lower part put a teaspoon of the chestnut filling that will be covered by the upper part of the pastry thus forming sweet ravioli, with a slight pressure close the end of the dough and if you do not want to risk it open the egg white.
  4. Fry them in hot oil.

The stuffing


  • 300 g of dried chestnuts
  • 300 g of dark chocolate
  • 250 ml of milk
  • 50 g of butter
  • 1 sachet of vanilla
  • 1 tablespoon of anise


Put the dried chestnuts to soak overnight, the next day boil them with a bay leaf, when they are ready, still hot, pass them in the mash, add the dark chocolate, which you previously melted together with the milk and butter over very low heat, vanilla and finally pour a tablespoon of aniseed and work everything until the ingredients have blended well together.

Procedure for covering honey

Take a large pan, melt half a jar of honey over low heat, be careful not to let it cool, pour in the ravioli obtained and turn so that the honey goes all over the place. Pour the sweets on a serving dish and make them colored with sugar balls of various colors.



  • 1 kg of flour
  • Juice of two oranges
  • 6 cups of sugared coffee (equal to 300 ml)
  • 250 g of shelled almonds
  • 300 g of sugar
  • 300 g of honey
  • 120 g of bitter cocoa
  • 1 sachet of cinnamon
  • 2 g of ammonia for sweets
  • 1 kg of dark chocolate


Mix flour and sugar, add chopped almonds, bitter cocoa, the juice of the two oranges, coffee and honey melted over a moderate heat, being careful not to let it cool, the mixture must stick to your hands, at the end add the cinnamon and ammonia dissolved in a little water.

Place the obtained dough on a sheet of baking paper, and cover it with another sheet, take a rolling pin and roll out the dough to a height of 1 cm. Remove the top sheet of paper and shape diamonds with the tip of a knife. With the leftover pasta repeat the same procedure.

Bake in a preheated oven at 170 ° C for 7-8 minutes.

Procedure for chocolate covering.

Wait for the mostaccioli to cool down. Take the dark chocolate, melt it in a bain-marie, and cover the mostaccioli brushing them abundantly, slide the excess chocolate and wait for it to cool.