Food in Amalfi

Hello, all. I recently finished my midterm break at the Amalfi coast with la mia famiglia. I have some really great photos of aquamarine water and pebble sand under giant umbrellas.. but that's too cliche. This week I indulged in some of the yummiest food I've had since coming to Italy. This might be because I've been avoiding pasta at all costs in Florence (not trying to come back looking like a puffy puffi !). Allora, you will now be subjected to the delicious-ness that is food from the southern coast of Italia. 

Fettucini Bolognese - We found our favorite restaurant around the middle of the trip, called Piazza Duomo . Their food was so well-priced and the portions were an adequate size (not Olive Garden standards, but you know). Usually when I have fettuccini it's covered in creamy alfredo sauce. (Fun fact: Alfredo sauce is an American thing. I've yet to see it here.. my host mom has never even HEARD of it!) However, slathering these flat noodles in hearty meat sauce was a great choice. I'm salivating from reliving this memory.

Caprese con prosciutto - I had this number for lunch in Positano. Caprese salad is bomb in Italy because the mozzarella is so fresh. This was the first time I had seen it offered with prosciutto (which is similar to salty ham for any non-Italians). I'm pretty sure I can't go back to normal caprese, because the combination was divine. 

Fisherman's tube pasta - I got this on the last night at our favorite ristorante (Piazza Duomo obvi). The giant rigatoni-like noodles had been calling my name for the entire week. They're so intriguing because I have never seen them in America. Also, Amalfi cooked all of its pasta "al dente," which means it was still firm. If you've never had pasta a little firm before you may turn up your nose, but it makes it so much better. The mix of shrimp, oysters and clams with a fishy oil sauce was so flavorful and really contributed to the beachy atmosphere. 

Cannoli - Our favorite dessert place turned out to be Bar Francese , which was more Italian than French - don't be alarmed! This was my first cannoli in Italy (I know, I have self-restraint don't I?) and it definitely did not disappoint. The inside was coated in chocolate, and the cream was exactly as I had imagined. They also offered miniature cannolis, which my brother and mom got. I couldn't resist the giant one! Ooh, I forgot to photograph this - but they also had a dessert called Lemon Delight, which is specific to Amalfi. Amalfi is known for their lemon growing and consequently their limoncello (a lemon-flavoured liquor). The Lemon Delight was in the shape of a dome and a buttery yellow colour. The outer layer was a soft lemon icing, followed by another layer of yellow cake, and the inside with a cold lemon-y custard. Oh my goodness. I highly recommend them.

Eggs - I know, what's so great about eggs? I CAN NEVER FIND THEM! THEY ARE THE PUMPKINS OF FLORENCE! Really though, in Florence the eggs are labelled as "American breakfast" and are far too overpriced. I ordered two fried eggs in Amalfi with a side of fresh peaches, and let me tell you it was heaven. Allora.

Octopus - Eeeeep! I got this on the first night because my mom said that Amalfi was known for their octopus. I would call this a cold salad of octopus, potato, and beans. It definitely did not hit the spot, but then again I wasn't expecting it to. I think if it were a hot dish it would have slid down easier - but the cold tentacles made me picture the creature still alive and floating around in the water. The taste of the octopus was not bad though. I was expecting it to be squishy like calamari, but it was rather firm and tasted sort of chicken-y (doesn't everything taste like chicken?). I couldn't help myself and started playing with my food. The tentacles suctioned perfectly to the plate like a loofa in a shower! Just being mature, that's all.

This was another delicacy from Bar Francese. Every caffe should have a gelato section of they are any sort of Italian. Of course, I got my signature nocciola. The heart cone cookie was a nice touch! The next day I mixed nocciola with "Amarena," which was cherries and vanilla. I usually make pretty good gelato decisions, and this one added to my list of favorites. 

Ciao for now! XOXO