Travel Reference
In-Depth Information
Meals of a Lifetime
»
Donna Rosa (
Click here
)
, Positano
A Michelin-starred institution where honest home
cooking gets an innovative twist.
»
Il Focolare (
Click here
)
, Ischia
A carnivorous, Slow Food gem, where homegrown
produce is put to delicious use.
»
Da Bruno (
Click here
)
, Naples
What appears on the menu depends on what the fish-
ing boats caught that morning. Classic, sophisticated flavours that are truly unforgettable.
»
Marina Grande (
Click here
)
, Amalfi
Join the locals for fresh, fabulous seafood over-
looking the beach.
Cheap Treats
»
Pane casareccio
Rustic, thick-crusted bread.
»
Pizza
Both wood-fired and
fritta
(deep fried).
»
Fritture
Deep-fried snacks including
crocchè
(potato croquettes), best bought from
fri-
gittorie
(fried-food take-away outlets).
»
Sfogliatella
Cinnamon-scented ricotta pastries in
riccia
(filo) and
frolla
(shortcrust)
varieties.
»
Gelato
The best Italian gelato uses seasonal ingredients and natural colours (no bright-
green pistachio!).
WHAT TO BOOK
Generally, all high-end and popular restaurants should be booked ahead, especially for Friday and
Saturday evenings and Sunday lunch. In major tourist towns, always book restaurants in the summer
high season and during Easter and Christmas. Cooking courses such as Sorrento Cooking School (
Click here
)
, Mamma Agata (
Click here
) and Gelateria David (
Click here
)
should also be booked
ahead.
Local Specialities
The Italian term for 'pride of place' is
campanilismo
but a more accurate word would be
formaggisimo
: loyalty to the local cheese. Each regional area boasts its own edible icons.
The following are some of the best:
