What to eat on the Amalfi Coast in autumn

In our panoramic restaurant overlooking the sea, guests can taste how the products of the earth combine with those of the sea, in a constant dialogue of flavors that bind and complement each other. Food is the expression of our landscapes, from the mountains to the sea, passing through our vertical gardens and our terraced gardens.

Among the dishes on the autumn menu of the M’Ama Restaurant, many of the ingredients have the honor of being awarded by the Slow Food International Organization.

The Neapolitan papaccella, a pepper, with small berries, very fleshy and very tasty, used in our "Beer tempura with prawns, squid, anchovies, and cod with “neapolitan papaccelle” cream and fennel salad" from the Azienda Agricola Sodano.

The pesto of peschiole from the Verticelli farm used in our " Octopus seared with potatoes cream and Slow Food Peschiole Pesto”. A symphony of fragrance and taste, where the perfect balance between sweet and salty makes it a delicious, unusual, and refined. For this reason, we have chosen the combination with seared octopus that balances its fleshiness, without hiding its delicate taste.

Piennolo tomatoes from the Casale Pierpaolo farm are, on the other hand, used with our "Squid stuffed with potatoes, olives” And again, the Controne beans from the Ferrante farm, on this occasion, are combined with our "Monkfish in “porchetta” with cream of Slow Food Controne’s beans" and with our "Home-made Trofia pasta with pumpkin, monkfish", two dishes that enhance the contrast of bitter-sweet flavors.

A peculiar way to taste the pecorino di Carmasciano from the Filomena di Santo farm is to taste the "Beef raviolo alla genovese frosting with porcini mushrooms" or our "Selection of cheeses" which is also an ideal dessert. The peculiarity of Pecorino di Carmasciano is discovered in your mouth, sweet and very delicate, it leaves room for a spicy note and, in the finish, a slight sulfur aftertaste.

We complete this brief introductory roundup dedicated to the culinary delights to eat on the Amalfi Coast in autumn, with a wonderful fruit of our territory: the apricots of Vesuvius. Ours, coming from the Mario Parente farm, at this time of the year we love to offer them as a jam that accompanies raw fish.