Kulinarik der Amalfiküste: Slow Food und feine Weine

The Amalfi coast is not only scenic, they also offer plenty of culinary delights. Who reduced the enchanting coastal section between Salerno and Sorrento lemons, do the Region's wrong: not only is she the Slow FishCradle of the Campania region, there are also local wines, definitely want to be discovered. We allow ourselves to a sumptuous view of delights of the sea travellers and tourists along the Amalfi coast and to be expected.

Noble bean from Controne

Michele Ferrante's gaze testing of the farmlands. Small beads of sweat on his forehead. The Thermometer shows this day in July, more than 30 degrees. Just the right temperature for Michele's famous beans. If there are other types of beans already land in the harvest basket, are sown the beans from Controne only.

weiße Controne Bohnen als Salat in einer Schüssel angerichtet — *The white beans from Controne, thanks to its unique taste as a salad simply delicious.*

The spotless white seeds to go on the Slopes of the Alburni mountains. The rocky soil of its minerals, and the fresh sources give the Region the bean from Controne your unique taste. Thanks to their thin skin, you have to be before cooking is not watered, and requires shorter cooking time than other bean varieties. With these quality criteria, the noble sleeve has fruit even on the Slow-Food-list – it is considered to be one of the Italian specialties that should be protected.

In November, when the days are significantly cooler, to be harvested the beans. This must of course be celebrated: The beans are also other local specialties feast come to the table, such as, for example, the olive oil from the Region, consisting of the varieties of olives Rotondella and Carpellese. The fruity Aroma of the Oils fits perfectly with the gentle Sweetness of the Controne bean.

Ein Mann nimmt die Olivenernte in die Hand — *The olive oil from the local olive is sought after as a refinement of the kitchen .*

A Fresella – a dried wheat bread, which will be briefly soaked in water and freshly prepared Lagane. These rustic durum wheat pasta without eggs is typical of the Region of Cilento. Already the Roman Poet Horace knew how to appreciate the bronze-colored pasta. In Naples, the Controne is enjoyed bean also with endive soup.

Harte Fresella-Brote werden in großen Mengen angeboten — *- Rich olive oil, and beans, the Locals love the dried Fresella-bread.*

Anchovies: Alici di Menaica

But what would the dreamy Amalfi coast without their specialties of the sea? Among the most important are the Alici di Menaica. These anchovies are caught with an ancient and sustainable technology to peaceful days at sea between March and August.

Frische Sardellen mit einem Verkaufsschild bei einem Markt — *Anchovies are there on the Amalfi coast in many forms. Who should she finds the "Alici di Menaica" try – a-old speciality, which is rare.*

In Pisciotta, we can observe the procedure for dinner: Just seven or eight small fishing boats go against 19 at the sea. Previously, the fisherman watching the flow, the Wind and the weather with experienced view, because the Alici follow the light of the sun, moon and stars. On cloudy days the fishermen to help with a small gas lantern. In your specific networks only Mature animals remain, the smaller can swim through the mesh through.

This sustainable method of Fishing is still owes the Region Donatella Marino. It opened in 1991 at the fishing port of Pisciotto the Restaurant "A Tartana" – together with her husband, Vittorio Rambaldo, who learned the ancient technique as a child by his grandfather. The excellent reputation of their anchovy dishes lured the founder of the Slow Food movement, Carlo Petrini to the village and in 2001 was awarded the Alici di Menaica with the prestigious Slow Food seal.

So they keep their delicate taste, everything has to go fast: The fish are still out on the boat and wooden boxes without ice or other cooling methods to Land. There, they end up after Washing between a thick layer of Salt in Terra cotta pots. After three months of maturation in a cool storage room you are ready for sale. As a by-product of the maturation of the anchovy dripping di Alici, a salty, amber-colored sauce that can be used for Refining of vegetable, Pasta or fish dishes arises.

Unfortunately, the Restaurant of Donatella and Vittorio is closed in the meantime, the family is focused on fishing and the processing of the anchovies. But who would want to be convinced by the delicate Aroma, you can order it in any other Restaurant in the village of Pisciotta, a salad with anchovies. The little fish is also fit to Spaghetti with garlic, olive oil and Peperoncino. Something a bit more subtle, the local recipe Alici inchiappate – this goat cheese, eggs, garlic and parsley land as a filling in the anchovies. They are then deep-fried in flour or in tomato sauce, cooked.

Monk cheese: Provolone del Monaco

In the South shortly before the Sorrento, the Amalfi coast shows your wild side: Jagged rock towers in the national Park of the Lattari mountains. In this wild area, a mild and exclusive cheese: the Provolone del Monaco is created. The semi-hard cheese made from fresh cow milk is presented in a cheese shop, usually in a slightly elongated melon or pear-shape and has small holes compared with partridges eyes.

Kugeln des Mönchskäses aufgehängt in einem Laden — *In the typical spherical or pear shape of the "monk cheese is allowed to Mature" in peace in the warm climate.*

The Name of the cheese has nothing to do with the small city-state on the French Mediterranean coast, but with the Italian word for monk. In contrast to the fresh mozzarella production in and around Naples, the farmers in the Lattari mountain range had a much further way to bring the cheese in the city. And so they wore on their arduous March in the dawn, often fibrous coat, reminiscent of monks.

In fact, were held in pre-Christian times, the animals in the Lattari mountains, but it was not until the introduction of new cattle breeds in the 19th century. Century led to the breeding of the local Agerolese-breed, whose milk is used for the Provolone. The herds to eat on the Mountain wild herbs, their tastes unfolds through a particularly long maturation in the mild micro-climate to perfection. After about nine months of the Provolone del Monaco reached its taste climax – sweet and buttery, but at the same time intensely spicy.

Wine: Costa d'amalfi Doc

And what goes better with a spicy cheese than a good glass of wine? The vineyards of the Amalfi coast since 1995, a Doc-a seal of quality. And even though the Amalfi coast extends just over 50 kilometers, there is an amazing variety. Both red and white vines growing areas on the many small terrace cultivation. Some found exclusively in this Region, such as the Tintore from Tramonti.

Frau hält Weinglas mit Weißwand vor die Kulisse von Positano — *Along the numerous Restaurants in the local wine can be enjoyed on-the best scenery.*

Since the cultivation is due to the rugged terrain very expensive, are also adjusted the prices per bottle – under ten euros hardly a wine from the Amalfi coast to have. But the investment is worth it: The wine selections of the Amalfi coast have already been an outstanding reputation. Among the well-known winemakers Marisa Cuomo or the Tenuta San Francesco. Salute – and tasty and you will enjoy your vacation on the beautiful Amalfi coast!