An ancient legend tells how it was founded by Ercole in the place chosen by the hero to bury his beloved Amalfi, the nymph with the eyes of the colour of the sea. Beauty and power: the combination that will mark the fate of the city!
A visit to Amalfi cannot ignore its traditional dishes, not forgetting that Amalfi is the home of the IGP Limoni di Amalfi, as well as “scialatielli”, “crespelle al formaggio” and lemon babà…
It is worth visiting its monuments, ancient Arsenals and Cathedral above all, and its Museums, while also walking to the Valley of the Ferriere or the rural villages, through the alleys of the historical centre or taking a boat along its wonderful coast…
A final mention goes to the local handicrafts, ceramics and “Carta di Amalfi” as well as the folklore, particularly rich in events… the historical Regatta, the celebrations of Sant’Andrea Apostolo…
Its name is "sfusato amalfitano" due to its long and tapered shape, about twice the size of the other lemons, with a thick and wrinkled skin that hides inside a pulp with an intense aroma and exceptional aromatic qualities. Organically cultivated on terraces overlooking the sea, these lemons are grown and harvested by hand from March to October.
The juice, the peel and even the leaves of sfusato Amalfitano are used !
Squeezed on dishes, the Amalfi lemon juice gives a touch of quality, not mentioning the exclusive taste of lemonades and sorbets. Cut into thick slices, without peeling, and seasoned with a pinch of salt, vinegar, oil and mint, the lemon turns into a succulent "lemon salad". The lemon leaves are used to wrap the “frittelle di cecenielli” (fried cod or anchovy balls), the “rabbit alla conchese” or the “diavolilli” (spicy provola cheese) cooked on a grill. The most precious element of the sfusato amalfitano is undoubtedly the peel, rich in essential oils and alcohol, which can be grated on ricotta di fuscella or used in pastry. It is worth tasting: lemon cake, made of soft lemon flavoured sponge, covered with chestnut honey, lemon delights filled with lemon cream and finally the baba soaked in a limoncello emulsion. Nowadays, the lemon peels are used on a large scale to produce the delicious "limoncello" (or "lemon liqueur"), or the famous candied fruit "scorzette" covered in dark chocolate…
Lemon delights
Scialatielli Cannelloni
The alleys of the historic centre
Ceramic panel by Diodoro Cossa
Il Duomo
Chiostro Paradiso
Basilica del Crocifisso
Cripta di Sant’Andrea
Antichi Arsenali (The Ancient Arsenals) Museo della Carta di Amalfi ( Museum of Amalfi Paper)
Museo di Civiltà Contadina Arti e Mestieri (Museum of Peasant Arts and Crafts)
Santa Croce
Duoglio
Spiaggia del Porto
Marina Grande
Spiaggia della VIte
Lemon tour
Valle delle Ferriere
La Via “Maestra”
June 27th and November 30th : Feast of Sant’Andrea
September 1st : Byzantine New Year
