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Journey along the breathtaking Amalfi Coast

The breathtaking panoramas, with pastel-colored houses clinging to the mountainside and cliffs plunging into the cobalt blue sea, have enchanted personalities such as Jacqueline Kennedy, Grace Kelly, Roberto Rossellini, Ernest Hemingway, Tom Hanks, and Leonardo DiCaprio, just to name a few.

We are talking about the "Divine Coast", the Amalfi Coast, a jewel nestled between the sky and the waters of the Tyrrhenian Sea that continues to attract travelers from every corner of the globe.

The picturesque villages scattered along the coast, like Positano, Amalfi, and Ravello, captivate with their winding streets and views that seem painted by an artist's hand.

A woman holding a basket full of lemons

But the Amalfi Coast doesn't only seduce the eyes; even taste and smell are captivated by the authentic flavors and aromas of this land rich in traditions.

From freshly caught fish to specialties based on lemon like limoncello, to typical products like "Concerto" or "ndunderi," the Coast is a true gastronomic paradise.

Some typical recipes from the Amalfi Coast

Let's discover together the recipe to prepare gnocchi that aren't exactly gnocchi: the "ndunderi minoresi", a dish that has its roots in ancient Rome. "Ndunderi" is a type of fresh pasta prepared with a dough made from flour, potatoes, and cow's milk ricotta.

‘Ndunderi minoresi

Tasty ricotta gnocchi typical of the city of Minori



  • For the gnocchi:
  • 250 gr cow's milk ricotta
  • 3 egg yolks
  • 30 gr grated Parmesan cheese
  • 150 gr potatoes
  • 250 gr flour
  • Salt
  • Nutmeg

    For the sauce:
  • Peeled or fresh tomatoes
  • Onion
  • Extra virgin olive oil
  • Sausage
  • Pork meat
  • Basil
  • Salt


  • Cook the potatoes in salted water, peel them, mash them, and let them cool.
  • Add ricotta, egg yolks, cheese, nutmeg, salt, and flour to the potatoes (you can add more flour if the dough is too soft and difficult to work with).
  • Knead everything and form logs, cut them into coarse pieces, and hollow out each piece by lightly pressing it in the center.
  • To prepare the sauce, fry oil and onion, when the onion has a nice golden color, add the tomato and pork meat and let it cook for about 3 hours over low heat.
  • Cook the "ndunderi": when they come to the surface it means they are ready.
    All that's left is to season them with the sauce and enjoy!

And to finish a meal properly, a small glass of liquor is a must. We propose the recipe to make a liquor that is... a true symphony of flavors: the Concerto, a dark-colored rosolio with pronounced spicy notes typically produced in Tramonti, whose name derives precisely from the harmony of herbs that compose it.

A shot glass of liqueur on a table


The recipe to prepare this herbal-based digestive liqueur with barley syrup



  • 25 gr common anise
  • 15 gr star anise
  • 15 gr cinnamon stick
  • 10 gr cloves
  • 25 gr coriander
  • 25 gr juniper berries
  • 25 gr red sandalwood
  • 20 gr aromatic calamus
  • 1 nutmeg
  • 1 liter of alcohol
  • 1 lemon peel
  • 1 kg ground barley (non-soluble)
  • 2 ½ kg sugar
  • 6 espresso cups
  • 4 liters of water


  • Firstly, finely chop all the herbs and spices and let them infuse in alcohol for about 40 days, adding the lemon peel.
  • After this period, bring the water to a boil with barley and once it reaches boiling, turn off the heat and let the liquid rest for at least two days.
  • Strain the mixture, then put it back on moderate heat adding the sugar: when the sugar has dissolved, add the coffee.
  • At this point, filter the alcohol to remove all the spices, then mix the two liquids.
  • Store in glass bottles and after two months from preparation, bottle.

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