Ristoranti

Parmigiana di Melenzane (Eggplant parmigiana), or simply parmigiana, is a dish made of fried eggplant au gratin in the oven with tomato sauce, basil, garlic and cheese

The “scarpariello” is a tomato based sauce, and the history of this dish seems to be linked to the activity of the “scarpari”, that is the shoemakers who, during the break from work, ate pasta seasoned with leftover tomato sauce of Sunday

In Minori, on the Amalfi Coast, fresh pasta is the protagonist in a place that has preserved its production mills and various shapes over the years.
On the occasion of the celebrations of the patron saint Trofimena, it is customary to prepare the “ndunderi”, associated with the gnocchi family but clearly different, given the addition of ricotta in the dough.

The sauté of mussels and clams is a typical seafood dish of Italian coastal cuisine. It is a particular sauté prepared with molluscs.

Simple and delicious, Spaghetti alla Nerano are a first course made with fried zucchini and an Italian territorial excellence: Provolone del Monaco. A recipe born from the imagination of a Sorrentine cook and entered traditional cuisine.