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Slow Food

Annamaria B.

Vietri S/M (SA) - Campania

Overlooking a strip of sea dominated by San Liberatore and Mount Falerio, Vietri sul Mare is the place where we meet our Cesarina Annamaria, for whom “cooking is a pleasure to be rediscovered every day."

Whether it is to find the most delicious bread, the freshest fish or finest vegetables, food for Annamaria is the means to enjoy all that nature has to offer. Her local culture overflowing with creativity, as can be seen in the traditional decorations on ceramics present in Vietri since the Middle Ages, now famous and imitated all over the world.
Traditional sweets

Annamaria begins her Taste Experience with delicious eggplant meatballs, proudly adding her region's staple vegetable with delicious results. As per ancient local culinary tradition, she then serves 'vermicelli ai frutti di mare', or seafood vermicelli, which combines fine pasta with the wealth of the Tyrrhenian Sea: mussels, clams, cuttlefish, squid and prawns, together with tomato, parsley and a clove of garlic.

From the sea in front of her own home, our Cesarina also “catches” sea bass, prepared with so-called “sea water”, meaning that the fish is cooked 'straight out of the sea', since Annamaria buys it fresh from the noisy stalls of the local fish market. This simple dish is infused with layers of flavour. The side dish of potatoes is given a delicious citrus kick with one of the Amalfi Coast's most famous products, the "sfusato amalfitano" lemon, which is absolutely perfect with fish. 

Luckily, Annamaria opts for lemon in her dessert, too, with an irresistably moist syrup sponge with a lemon glaze. 

  • Eggplant meatballs
  • Seafood vermicelli
  • Sea bass “with seawater”
  • Potatoes with a squeeze of lemon
  • Lemon syrup sponge dessert