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We
must not forget the pleasures of the table before we leave Maiori…
The diet of the coast but especially that of Maiori has one foot on land and the other in a boat, the diet of a fishing fox, that mixes garden produce with the fragrance of the sea: a traditional but eclectic way of cooking that is open to new experiments… |
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Let
us start with the Spring and the first tender vegetables from the
kitchen garden: endive, chicory, spring cabbage.. together with nogli,
pezzenti (pork sausage) and aromatic herbs in the " menestra 'mmaretata";
another formidable pair are fresh broad beans and thick slices of salami;
"casatiello", the typical Easter bread made with pork fat and
pepper.
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With
the arrival of the good weather the cows of Tramonti are put out to grass…and
you can taste the difference in the delicate ricotta(cottage cheese) and
fiordilatte (mozzarella),in the provole affumicate (smoked fresh cheese),
and the caciocavallo and caciotte cheeses or the tasty provolone of the
monks…
The fishing is taken up with renewed vigour; the pasta courses mix the produce of the mountains and sea: laganelle with peppers and scampi, tubetti with beans and mussels, scialatielli with capers, black olives and clams, fusilli with shrimps and courgettes. Second courses of pezzogne in crazy water, squid and potatoes, calamari and peas, endive tossed in a pan with salted anchovies, "purpetielli alla luciana"(tiny octopus), saw-fish in casserole, fantastic sauted seafood, fried fish and leek marinated in vinegar, and the specialities, fritters of tiny fish served on lemon leaves, sea-bass on the grill. |
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All
accompanied by a fresh white wine of the Coast of Amalfi- Tramonti, Ravello,
Furore- also the caressing and vivacious Rose or a red wine, dry and full-bodied
: "capable of filling one with sun and happiness"…L.Veronelli.
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The
Summer arrives and when the heat cuts the appetite the fresh products
of the kitchen garden come to the rescue, to be eaten crude or with little
preparation as in the parmigiane of aubergines or courgettes (sliced,
fried and baked in a tomato sauce), stuffed peppers or tomatoes, ciambotte
(mixed stewed vegetables),fritters of marrow flowers and the fantastic
chocolate covered aubergines…
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PIZZA
FOR ALL THE YEAR!
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Absolutely
not to be missed the lemon salad , the famous sfusato lemons of Amalfi
sliced and dressed with oil, salt, vinegar and mint…
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With
the arrival of the cold weather the days in the open air are rare,
but in compensation the food becomes much richer…
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Soups
of cereals and beans, of chestnuts, or dried broad beans, chick peas with
abundant olive oil and parsley,..
First courses: "'ndundari al ragù"(dumplings in meat and tomato sauce), gnocchi alla sorrentina (tiny potato dumplings in tomato sauce) , "crespolini" (stuffed pancakes), cannelloni and various soft cheese and moulds, sausages of pork and vegetables. Second courses: Meat-"alla pizzaiola",in a sauce made with little "piennolo" tomatoes, garlic and marjoram, stuffed spleen, ox-tail Genoa style… the fish- salt cod and potatoes, mackerel with onion and vinegar sauce, stuffed calamari.. And fried eel, that is always on the local menu on Christmas Eve. |
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The
rustic Caponata ( a salad of rusks and vegetables) or the fragrant slices
of toast with "piennolo" tomatoes that remind us of Summer…the
tuna fillets and salted anchovies kept in typical pottery jars. The amber
liquid that collects at the bottom is filtered and mixed with walnuts,
pine nuts and parsley and used as a condiment for Vermicelli alla "colatura
di alici" (anchovy sauce), another traditional dish eaten on Christmas
Eve…
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The
cakes and sweets also follow the seasons: chiacchiere (fried biscuits)
and sanguinaccio (chocolate blood) for Carnival, potato doughnuts for
S.Giuseppe; and at Easter pastiere (tarts made with buckwheat and ricotta);
fresh fruit tarts in the Summer; and at Christmas susamielli, esse di
miele, roccoco',mostaccioli ( spicy biscuits and cakes), lemon cream nougat,
zeppole (doughnuts) and struffoli (little pastry ball covered with honey
and hundred and thousands)…
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All
through the year you will find sorbets and delizie (delicious lemon cakes),Capri
cake, sfogliatelle di S.Rosa (custard in a pastry shell) and also zizze'e
monache or "sighs", a typical cake of Maiori….
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Before
we take our leave we recommend the ancient liqueurs: myrtle, walnut, laurel,
strawberry, fennel, concierto, the famous limoncello, maybe you would
like to try them all… Buon Appetito!
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An
ancient tradition in the town, the "Aubergines in chocolate"
, the most Maiorese recipe you can find, the dish that with its inviting
aroma sweetens the August bank holiday of Maiori and especially the Festa
of the Assumption…
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1kg
of aubergines, 6 eggs, 200gr. Shelled almonds, 1 packet of Amaretti biscuits,
½ kg of plain chocolate, 1 packet of powdered cocoa, oil for frying,1/4
litre of milk.
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Peel
the aubergines, cut them long ways in thick slices and fry them in hot
oil, drain well, dip in flour and beaten egg and fry them again.
Drain well and leave for a while . |
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In
the meantime prepare a not to liquid chocolate cream, by melting in a
saucepan the chocolate and milk, add the cocoa powder and other milk if
needed for the right consistency.
In the mixer grind the shelled almonds and Amaretti biscuits and a piece of plain chocolate. |
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Dip
the slices of aubergines in the chocolate mixture and place in layers
in an oval dish.
Cover each layer with the biscuit mixture, place in the fridge for two hours and pleasure is assured! |
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Azienda
Autonoma
di Soggiorno e Turismo di Maiori
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Corso Reginna - 84100 Maiori (Salerno)
Italia
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telelephone +39 089 877452 - fax +39
089 853672
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