subject: Typical cakes of the Amalfi Coast [print this page] Typical cakes of the Amalfi Coast Typical cakes of the Amalfi Coast
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In Praiano seafood dishes predominate, such as tubes with the squid, spaghetti with pans and with sconcigli, squid and potatoes, sardines and potatoes. Among the desserts are mentioned, but the "pizza roce" (box of pastry with custard and fruit in season), the lemon cake in its variants. Even in Vietri sul Mare, Cetara, Positano and Maiori gastronomy specializes in seafood dishes. However, each country hides its "main dish". Typical Vietri sul Mare (famous for the production of ceramics) spleen stuffed with parsley, mint and red pepper and cooked in oil and vinegar and the fried beef offal. In Cetara is a must taste the anchovies, prepared all the sauces, tuna in oil (Cetara boasts one of the best equipped fleets in the Mediterranean for tuna) and the famous anchovies.In Ravello, along with the many delights of the coast of both land and sea, you can enjoy excellent rustic and sweets made with lemon. You can drink also a good Ravello Amalfi Coast DOC.Already around the eleventh century, on the Amalfi Coast, there were many lemon.They spread mainly when it was discovered that he was very helpful in the fight against scurvy, a disease caused by vitamin C deficiency, including citrus fruits are rich. The "lemon gardens" along the coast have been mentioned by various authors. In 1600, one of them made reference to a "limon amalphitanus" characteristics very similar to today's lemon of the Amalfi Coast.
Matthew House spoke during the same period, which lemon Minor were brought by sea to other Italian markets, along with "limoncello" and "Cetrangolo", a term which set out the bitter orange.The lemon Sfusato Amalfitano "has two important features namely the shape, tapered, from which the term of the variety of lemon sfusato", and the area in which it is born, the Amalfi Coast.The skin has a light color, aroma and an intense aroma thanks to the wealth of essential oils and terpenes, and the pulp is juicy and acidic, with low presence in seeds.That is easily distinguishable from others because a crop with a small portion of the branch.From studies done at the University of Naples Federico II, this lemon is the richest of ascorbic acid, vitamin C. NoteThe typical cultivation is terraced. During the winter, the crown cover is made for the protection against adverse weather. Before they were used for this purpose straw mats (pagliarelle) or other plant material. Today they have been replaced by plastic nets that support better steeper slopes of this area. The gathering takes place several times during the year. The best production is achieved in the period between March and late July.
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