Lemons Pasta Pomodorino Pizza and Costa D’Amalfi Doc
Terra Furoris, Land of Furor, is the ancient name of this community in the hills above the Amalfi Coast; it symbolizes the fury of the sea inside its fjord. This area produces “pomodorino” – small tomatoes – and a vine with a terroir - Costa d´Amalfi Doc – unique in Europe.
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.
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Pasta in the Costiera includes 'ndunderi, 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.
Furore is One of Most Beautiful Borghi in Italy
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.
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.
Migliaccio Minestra Maritata and Caponata are 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 travelled and brought their talents all over the world.
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