The diet of Amalfi has always had one foot on land and the other in a boat, the diet of a “fishing fox”, that mixes fresh vegetables with the perfume of the sea: a traditional way of cooking that is eclectic but open to new ideas…

We will make our way through the specialities of Amalfi proceeding by seasons, starting with Spring and the first tender vegetables from the kitchen gardens : endive, chicory, spring cabbage together with nogli, pezzenti (pork sausage) and wild herbs in the “menestra ‘mmaretata”; another formidable pair are fresh broad beans and thick slices of salami; and the typical Easter bread “casatiello” made with pork fat and pepper….