Travel Reference
In-Depth Information
- try the
sfogliatella
(ricotta-filled flaky pastry) and
torta di ricotta e pere
(ricotta and
pear tart). You can also buy
limoncello
and similar boozy delights made with wild straw-
berries, bilberries, bay leaves and wild fennel.
Cetara
POP 2400
Just beyond
Erchie
and its pleasant beach, Cetara is a picturesque fishing village with a
reputation as a gastronomic hot spot. It has been an important fishing centre since mediev-
al times and today its deep-sea tuna fleet is considered one of the Mediterranean's most
important. At night, fishermen set out in small boats armed with powerful lamps to fish
for anchovies. Recently, locals have resurrected the production of what is known as
col-
atura di alici,
a strong anchovy essence believed to be the descendant of
garum,
the Ro-
man fish seasoning. If you want to stay overnight, or for more information, visit the small
Tourist Office
(
328 0156347; Piazza San Francesco 15;
9am-1pm & 5pm-mid-
night)
.
Eating
Al Convento €€
( 089 26 10 39; Piazza San Francesco 16; meals €25)
Enjoy the evocative setting of
this restaurant located in former church cloisters with its original, albeit faded, 17th-cen-
tury frescoes. Al Convento is an excellent spot to tuck into some local fish specialities.
You can eat
tagliata di tonna alle erbe
(strips of lightly grilled tuna with herbs) as an anti-
pasto, or anchovies prepared in various ways. Particularly delicious is the spaghetti served
with anchovies and wild fennel. For dessert, try the deliciously decadent chocolate cake
with ricotta and cream.
SEAFOOD
FAVOURITE LOCAL TIPPLE
Wander into a local bar and you may just mistake this for rural France. Cetara locals love to accom-
pany their espressos with a tumbler of Pernod, instead of plain old water. The aniseed-based tipple was
introduced to the town by French fishermen several decades ago and the association has continued to
