AMALFI COAST

The Amalfi Coast is located in the south of Italy, on the Tyrrhenian Sea, in the Campania region. It stretches for around 30 miles from Sorrento in the west to Salerno in the east. The coastline, dotted with 13 pretty villages, is nothing short of breathtaking. The Amalfi Coast was designated a UNESCO World Heritage site in 1997.

Amalfi is less crowded and less expensive than Positano but does not lack in beauty or history. Amalfi is one of earliest locations of paper production in Western Europe. Amalfi paper, also called Charta Bambagina, was produced in the first half of the 12th century.

Positano, with it's colorful buildings, multiple beaches, luxury villas and resorts, rooftop bars and restaurants, Positano is one of the most popular towns to visit on the Amalfi Coast.

The Path of the Gods hiking trail starts in Bomerano, in the region of Agerola in the Amalfi hills and ends in the hilltop hamlet of Nocelle, located above Positano. This typically takes 3-4 hours to complete, depending on your speed and if you stop for breaks. The photo above was taken on the my hike from Praiano to Nocelle. This 3.5 mile hike is considered a moderately challenging route. It would be an understatement to say there are a few stairs involved. It is mostly stairs trailing upwards. I would do it again in a heartbeat.

With it's ornate villas, domed churches, lemon groves and terraced vineyards, the Amalfi Coast has been attracting visitors since the Romans. It is still a popular place to visit whether you want to hike, swim, sail, or for those who would rather shop, sunbathe, or watch the sunset with an Aperol Spritz.

FOOD & WINE

The Amalfi Coast boasts some of the best fish and seafood in the world. Offerings from the Tyrrhenian Sea include; squid, swordfish, amberjack, grouper, shrimp, redfish, sea urchin, octopus, blue fish, and mollusks.

Scialatielli (pictured) is a type of pasta that originates from Amalfi. The pasta itself is fatter and shorter than spaghetti. Scialatielli ai frutti di mare is a must have dish when visiting the region.

Spaghetti alla Nerano is a traditional Italian pasta dish made with fried zucchini and provolone del Monaco. Stanley Tucci referred to this dish as life-changing and one of the best things he has ever eaten.

Ndunderi from Minori is a typical dish born on the Costiera Amalfitana. Similar to gnocchi, but don't call it gnocchi, it is a pasta made with ricotta and pecorino cheese in place of potatoes. Ndunderi are a ancient form of pasta and are even recognized as such by UNESCO.

When in Campania, Mozzarella di Bufala is a must. Other great cheeses from this region include; Provolone del Monaco, and goat cheese from Monti Lattari.

Limoncello was first crafted on the Amalfi coast. Made with Sfumato lemons, it separates itself from other limoncellos. These regional lemons are typically long and at least double the size of other lemons, with a thick and wrinkled skin and a sweet, juicy flesh.

The best-known grape varieties in Campania are Fiano, Falanghina, Greco (white), Aglianico, and Piedirosso (reds). These popular grapes grow alongside local varieties on the Amalfi Coast and the Sorrento Peninsula.

Taurasi and Aglianico del Taburno are the two most famous red wines from the region.

With age, Taurasi changes to an almost dark mahogany and develops a noticeably deep bouquet and tastes of cherries, violets, balsamic vinegar and plums. The finish has an elegant hint of spices.

Young Aglianico wines are known for strikingly savory flavors of leather, white pepper, and black fruits.
Greco di Tufo is arguably the best white of Campania, both for its structure and minerality.

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