With the arrival of the good weather the cows of Agerola and Tramonti are put out to grass on the mountain side and you can taste the difference! In delicate ricotte (cottage cheese) and fiordilatte (mozzarella) in the exquisite provole affumicate (smoked fresh cheese ), and caciocavalli and caciotte cheeses, or the delicious provolone of the monks….
The fishing is taken up with renewed vigour, the pasta courses mix the products of the mountains and the sea: laganelle with peppers and scampi, tubetti with beans and mussels, scialatielli all Amalfitana with cappers, black olives and clams, fusilli with shrimps and courgettes.

Scialatielli all'Amalfitana

Pasta fatta a mano

Second courses: pezzogne in crazy water, saw fish in casserole, squid and potatoes, calamari and peas, endive tossed with salted anchovies, “purpetielli alla Luciana” (tiny octopus) , fritters of tiny fish served on lemon leaves, sea bass on the grill, fantastic sautéed mixed seafood, fried mixed fish and leek marinated in vinegar…

All accompanied by wine of Costa d’Amalfi D.O.C. fresh white wine from tramonti, Ravello, Furore- also try the caressing and vivacious rose or the red wine, dry and full-bodied: “Capable of filling one with sun and happiness”…L.Veronelli…