Food, Lemons & La Dolce Vita
Limoncello, Seafood & the Art of Doing Nothing
The Amalfi Coast has been synonymous with dolce far niente — the sweetness of doing nothing — since Roman emperors built their summer villas here. Today, that philosophy remains entirely intact. The pace is slow, the food is extraordinarily good, and the view from any cliffside terrace in Positano is sufficient justification for staying a week longer than planned.
The coast's Sfusato Amalfitano lemon is unlike any other in the world — enormous, intensely fragrant, and almost entirely without bitterness. It is picked from terraced groves clinging impossibly to the cliffside and forms the basis of the region's famous limoncello liqueur, which you'll be offered at the end of every meal from Sorrento to Salerno. Sit on a sun-warmed terrace with a glass of Falanghina white wine, a plate of spaghetti alle vongole (clams), and the Mediterranean spread out below you — this is the Amalfi Coast at its irreducible best.
Food Tip: The finest local dishes are deceptively simple — freshly caught fish dressed with local olive oil and lemon, handmade pasta with clams, buffalo mozzarella sourced from the Campanian plains, and fried zucchini flowers stuffed with ricotta. Avoid tourist restaurants facing the main piazza; walk two streets inland for authentic trattorias and half the price.
- Limoncello — produced from Sfusato Amalfitano lemons, served ice-cold after dinner
- Spaghetti alle vongole — fresh clams in white wine, a coastal staple
- Scialatielli ai frutti di mare — local pasta with mixed seafood
- Delizia al limone — Sorrento's famous lemon cream pastry
- Mozzarella di bufala — the finest buffalo mozzarella in Italy, made in nearby Campania