For gourmands, the treasure of Cetara, a small fishing village on the Amalfi Coast, is its "Colatura di Alici": a modern version of the Ancient Roman "Garum", cited in the recipes of Apicio. At Cetara the "colatura" is made exclusively with anchovies caught in the spring, left in salted water for 24 hrs, and transferred into casks where they are pressed between layers of salt. The liquid produced by the process of pressing and fermentation is filtered and placed in glass containers, and exposed to direct sunlight, before being bottled. This ancient elixir is typically used as spaghetti sauce and to add flavor to any number of maritime dishes. Cetara's "colatura di alici" can be purchased in the town's Cetarii shop.
The Villa is located in a perfect location to explore the Amalfi area.
This flavor-packed meat dish typical of Ischia, should, ideally, be prepared using the island's "coniglio di fosso". Rabbit was once so common on the island that at one point Ischia risked being overcome by the furry creatures. As a consequence, rabbit was used in a great many of the island's dishes.
A name of International standing, Salvatore De Riso is Southern Italy's best known pastry chef. Although his confectionary can be found in all the finest hotels and restaurants, it is still well worth paying a visit to the De Riso patisserie in Minori.
Gragnano pasta is named after the small town south of Naples where it has been made since the 16th century. The humidity and ventilation produced by the sea breeze provide the perfect atmospheric conditions for the production of pasta, and many of the town's family-run pasta companies have expanded into large-scale manufacturers. After a series of highs and lows over the centuries, today the traditional pasta companies of Gragnano, have formed the Pastai Gragnanesi cooperative , with the intent of protecting the brand and maintaining the quality of the pasta produced.
Villa Bideri has been completely renovated in 2018 and 2019.
This fruit, cultivated in the citrus groves clinging to the cliff edge terraces, is one of the symbols of the Amalfi Coast. Once upon a time, the lemon trees were grown beneath typical "pagliarelle", which were used to protect them from the wind and cold. Today, the pergolas, which were made with straw and chestnut wood, have been replaced by plastic nets. The celebrated Limoncello liqueur, the origin of which is contested between Sorrento, Amalfi and Capri, is made from the rinds of the lemons.
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