Furore’s Vineyards produce high quality reds and
whites, appreciated around the world, including in a cantina built into the rocks and others that extend for just a few
hectares, given the characteristics of this territory, fruit of the local labor
and its talents, cultivated in pockets of land carved from mountains, rocks and
the sea.
The Cuisine here is representative of the
landscape’s variety:
Furore is one of Italy's most
beautiful borgoes
Pasta in the Costiera includes 'ndunderi, a large gnocchi with ricotta, semola and spices,
recognized by Unesco and made with spelt flour; it traces its origins from
Roman times.
Colatura di Alici di Cetara, evolved from the Roman garum,
is a local sauce, typical of this area, resulting from the natural process of
preserving anchovies.
Dairy Specialties such as ricotta, fior di latte, provola and caciocavalli are still produced by several artisan shops in the nearby town of Tramonti.
Sfusato Amalfitano a sweet variety of lemon utilized in making limoncello but also an indispensable ingredient in the local cuisine.
Ask us about our anchor locations from which you can
best base your travel movements, mindful that you are likely to visit three to
four places in a compressed period of time, typically 7 to 10 days, and
experience multiple interests that range from cultural to culinary, wellness
and the environment.
Smart Trip Planning
Logistics
Locations Costs Time and Personalized Solutions
Local Culinary Traditions can be experienced with the
catch of the day, combined with vegetables and Mediterranean macchia herbs
producing dishes such as swordfish cooked in lemon leaves, parmigiana with
anchovies, tuna in a genovese sauce, squid and potatoes, the latter especially
popular with the local farmer-fishermen and their very large families.
A Cuisine that captures and blends
scents from land and sea: migliaccio, minestra maritata and caponata are among
the dishes typically found at local restaurants.
Monasteries Monks and Nuns have experimented and
contributed to all this with a judicious use of lemons, fennel, laurel, nuts
and wild strawberries, creating sweets and preserves, the Santa Rosa cake,
bocconotto, melanzane with chocolate and even the famed caprese.
Pizza is another local tradition,
exported by the over three thousand Tramonti pizzaioli who have traveled all over the world.
Connect with Tema
for
a Travel and Culinary Experience on the Amalfi Coast of Italy
Local
Knowledge – Global Reach
tema@arezza.net | skype arezza1
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