Eating on The Amalfi Coast

POSITANO
The AMALFI COAST
 
 
 
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EATNG on THE AMALFI COAST
WATCH THE VIDEO
by Author DANIEL BELLINO “Z”
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SUNDAY SAUCE
MARINARA
SPAGHETTI
On The AMALFI COAST
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PACCHERI FRUTTA di MARE
at VILLA MARIA
MINORI
“My Lunch at VILLA MARIA”
Made by MARIA
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TRATTORIA BUON CONVENTO
SORRENTO , ITALY
“I had Insalata Gamberi and Spaghetti con Cozze Here”
DELICIOUS !!!!
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Spaghetti Vongole

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Lo SMERALDINO

AMALFI

Los Smeraldino is a great restaurant with an amainzing view out on the Terrace. You can get an amazing seafood meal here, including a great plate of Spaghetti Vongole. Try it!

 

 

SPAGHETTI VONGOLE

 

Spaghetti Vongole, otherwise known in America as Spaghetti with Clam Sauce. Well as you know by now we ate a lot of wonderful Italian Food in my family, prepared by my mother, my Uncle Tony, and my most precious Aunts Helen, Fran, and Wanda. Yes we would eat Ravioli, Spaghetti & Meatballs, Braciole, Lasagna, and other tasty dishes. This being said, there were some famous dishes that we really didn’t eat at home and only had in restaurants. Baked Clams and Spaghetti or Linguine w/Clam Sauce were a couple dishes that my mother nor my aunts never made. This was one of the dishes that I really didn’t eat much until I became an adult and started going out to eat in restaurants on my own.

    Spaghetti Vongole is without question one of the greatest most important dishes in the whole Italian repertoire. It’s eaten all over Italy, but is most popular in and around Naples and the Amalfi Coast. Spaghetti w/Clam Sauce is huge with Italian-Americans, but again many might not make it at home all that much, and it is always a very special treat to get it when going out to eat at one of your favorite Italian Restaurants wherever you may be. In America they eat Spaghetti with White or Red Clam Sauce. In Italy they don’t really make clam sauce with a lot of tomato in the sauce as they do with Red Clam Sauce in America. In Italy, true Spaghetti Vongole (in Italy) is made with the little Italian Clams found in the Mediterranean and Adriatic Seas, with Olive Oil, garlic, and little bit of Pepperoncino (Red Pepper Flakes) and maybe a few Cherry Tomatoes but no tomato sauce. And the sauce may or may not have Cherry Tomatoes in it, but all the other ingredients mentioned. Actually all that tomato sauce in a plate of Red Clam Sauce actually dilutes the flavor of the clams and sort of defeats the purpose of having a nice plate of Pasta al Vongole, as you want to taste the clams and not have them overpowered by a lot of tomato, and the clams are merely embellished by the garlic, olive oil, and red pepper flakes.

    Anyway, I’d eaten Spaghetti or Linguine Vongole any number of times before I made my first trip to Italy in the Summer of 1985. I had met Rene Ricard the poet/artist/art critic through my friend Alma Marti just a short time before. I was working as a waiter at the old school red sauce restaurant John’s of 12th Street at the time. I had just finished working one night just a few days before I was to leave for my trip to Italy. I got out of work and was walking home when I ran into Rene and Alma on Second Avenue and 11th Street near Alma’s home. We were chit-chatting and I guess the subject of my trip to Italy came up. Rene asked me where I was going, and when I told him I was going to Rome, Venice, Florence, Napoli, and Positano among other places, Rene had some recommendations on places to stay and restaurants that he said I had to go to. On the subject of Positano where Rene had spent time the previous Summer, he told me of a nice little hotel to stay at, and also told me I just had to go to Da Vincenzo and get the SpaghettimVongole which was Rene professed “the Best Spaghetti Vongole in all the World.” Well, yes I did go to Italy, I had the most wonderful time in Rome and Venice, Florence, Napoli, and my now my beloved Positano which at the time was not as well known and overcrowded with tourist as it is these days. I went to Da Vincenzo and got the Spaghetti Vongole, and sure enough Rene was right, it truly was the best plate of Spaghetti Vongole I’d ever had, and maybe even the best in the world. It didn’t hurt that the surroundings were as good as it gets, being in one of the prettiest spots in the world, Positano. I was inside the lovely trattoria Da Vincenzo in Positano on the Amalfi Coast in Italy and eating Spaghetti Vongole at the source. Now it doesn’t get better than that I tell you.

    Now I’ve got to say, if that was not the one single best plate of Vongole, then certainly it was among some of the best in the world. Naples and its surrounding area of the Sorrentine Peninsular and the Amalfi Coast is the undisputed capital in the World for Pasta alla Vongole, and just about any restaurant that makes it, they had better be able to make a great plate of it, and they do. Well, the Spaghetti Vongole at Da Vincenzo was a revelation as was the town of Positano and my whole trip to Italy that year. A trip I’ll never forget, nor the Vongole or anything else. I shall always cherish that first trip to Mother Italy, Capri, and the Amalfi Coast, all the days of my life.

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Excerted from MANGIA ITLIANO – by Daniel Bellino Zwicke

 

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MANGIA ITALIANO

Memories of Italian Food

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SPAGHETTI VONGOLE

Recipe

at La SPAGNOLA

SALERNO

ITALY

2018

 

DaVINCENZOoooooooooo

Da VINCENZO

POSITANO

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Me at Da VINCENZO

Summer 2015

POSITANO

ITALY

 

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SPAGETTI VONGOLE

O ‘ PULEDRONE , Marina Grande , SORRENTO

If in Sorrento, this is a wonderful little trattoria to have a nice Seafood Lunch or Dinner. It is a family run restaurant. Michael and his brother are Fishermen who catch what you will be eating for your meal. Everything is wonderful, and what’s more authentic than a place t That catches their own Fish? It’s all super fresh, caught in the morning and on your table for lunch or dinner.

Any type of seafood Antipasti is great, including a mixed seafood antipasto or simply a plate of Cozze Posilipo or Cozze Pepate. Have some Grilled Octopus, Fritto misto (mixed Fried Fish) or a plate of Spaghetti with Clam Sauce (Vongole), “it’s all good.” 

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CETARA

This is a True to Life Authetic Fishing Village, a few minutes from Salerno. Go to any Trattoria here for a great palte of Spaghetti Vongole and one of the Best Seafood Meals you’ll have in your entire life. The town is famous for its Alici (ANchovies) and Tonno (Tuna), but that’s not all they have, it’s all good, and as Fresh as Fresh can be.

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A Fisherman tends his Nest in CETARA.

LUCIAMADRE

The name of the boat is “My Mother Lucia”

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One of The Most Delicious Plates of SPAGHETTI VONGOLE I’ve Ever Had

After I took the Clams out of the Shells

Da MARINO

NAPOLI

2015

RECIPE – Spaghetti Vongole

 

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The BEST SPAGHETTI VONGOLE Ever !!!

Da MARINO

NAPOLI

 

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TRATTORIA MENU

CETARA

 

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A CHEF PREPARES The DAILY CATCH

A TRATTOriA in CETARA

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Buca di Bacco – Positano

Positano

 

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At BUCA di BACCO

 

My TRIPADVISOR Review of BUCO di BACCO

 

Positano , Italy

Yes a Wonderful Ristornate Amazing View Great Food Excellet Service … This Hotel and Restaurant is a mainstay of the hugely popular town of Positano on the Amalfi Coast of Italy. Everythin about the place is First Class, the hotel of course , the restaurant and a friendly professional staff of waiter, BBs, host, Chef, cooks, and all who work at this establishment. I’ve eaten here numerous times since 1985, and it’s always been a great experience including my latest trip this past May with my cousin Tony. We went for lunch, this was my cousin Tony’s first time, and he loved as I always have. I think I created a Monster when my cousin Tony said let’s get a bottle of Champagne and a suggested we might get a good quality Italian Sparkling Wine. A few days before we were at Lo Smeraldino Ristorante right on the water in Amalfi. I ordered the Ferrari “Perle” Brut 2007. It was wonderful and Tony was hooked, he loved it, and wanted to get it at almostevry restaurant we went to for the rest of the trip. Now back to Buco di Bacco. Tony scanned the Wine List at Buco, he found the Ferrari “Perle” and ordered another bottle (Vintage 2010). We started drinking it and as with the 5 or so bottles of this wine we had on te trip, it was excellent and we thoroughly enjoyed. Now when it came to ordering, for Antipasto we got an order of Melanzane Parmigiano (Eggplant Parm) and some grilled vegetables. Now, though we both love eating Seafood when down on the Amalfi Coast, when we saw Meatballs (Polpette) on the menu, we both ordered some. I ordered a plate of Spaghetti Meatballs while Tony ordered just Meatballs minus any pasta.

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The BAR at BUCO Di BACCO

The service as usual was excellent, it was a absolutley gorgeous day in Positano and we were both a couple of Happy Campers outside on the lower Terrazzo of Buca Di Bacco. We both commented on how relaxing and peaceful it felt sitting there on the deck and we both sat back and thorughly enjoyed the whole experience and good fortune to having lunch there at such a nice restaurant in the beautiful town of Positano n the Amalfi Coast in Italy. Yes, we knew we were lucky and we were most certainly greatful to be sharing such a memorable meal together, two Italian-American cosuins in Italy in Positano, The Amalfi Coast. Basta !

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The WINE LIST

BUCA Di BACCO

Since 1916

POSITANO

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As Usual, Cousin ANTONY Ordered

a Bottle of  FERRARI “PERLE”

HIS FAVORITE

VINTAGE 2010

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Author Daniel Bellino “Z” Enjoys

a BLISSFUL LUNCH

With COUSIN ANTONY

At BUCA Di BACCO

POSITANO

May 2018

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PESCE MISTI di Mare

BUCO Di BACCO

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ANTIPASTO

BUCA di BACCO

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BUAO di BACCO

POSITANO

ITALY

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MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

Daniel Bellino “Z”

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