Ristorante "Locanda Amalphitana" - Via Nuova Provinciale Chiunzi, 9 - Maiori, Amalfi coast. Mail: email@example.com
I am sure, that no one can deny, that the name of this restaurant could not be so appropriate and really describes its true goal. Located on the street of Via Nuova Chiunzi, one of the main connecting roads to the Amalfi Coast, and at a few steps from the beautiful seafront of Maiori, Locanda Amalphitana presents itself, at first impact, with a welcoming and informal family atmosphere.
It features a large interior decorated with vivid colors ceramics from Vietri, cotto tiles and a large bright French window, through which you can access the outside terrace. The menu is simple and not at all pretentious: the intention of the owners (also reiterated in the name of the restaurant) is to recreate a warm home environment, offering customers the typical dishes of both the Neapolitan and the Amalfi coast tradition, prepared with fresh and strictly local ingredients, well-cooked, without any alteration of taste, that reinforce the natural essence of each ingredient and giving to each course its own personality.
Despite the several fish courses listed on the menu, our attention was captured by two simple inviting specialities that, once tasted, are proved to be tasty, too...
We tried a portion of the paccheri "Scarpariello" (with freshly cooked cherry tomato, mozzarella cheese, hot pepper and basil) and another one of large ravioli stuffed with ricotta and spinach, seasoned with a sauce of fresh tomatoes and fragrant basil. These two pasta dishes were appreciated for being genuine: not fancy or elaborated like those of the best gourmet tradition, but on the contrary, similar to something easily achievable at home. The same appreciation continued with main course: a mix of golden colour fried stuffed anchovies with a crunchy bread covering and an enclosing a soft heart of smoked cheese, and the fantastic sea bream (locally called "Luvro" fish), superbly cooked "all'acqua pazza" (in crazy water): the extraordinary taste of white meat of this fish, combined with simple, everyday ingredients (like cherry tomatoes, parsley, garlic and extra virgin olive oil), which offers a superb synergy to both ones olfactory and gustatory senses. Absolutely not to miss!
By choice of restaurant owners, the bread is replaced by a fragrant foccaccia (white pizza), seasoned only with salt and oregano.
Our wine suggestion is a bottle of Petrea, Agliano Roccamonfina IGT of 2008, produced by the winery Palummo of Galluccio, located near Caserta, which is a combination of Aglianico grapes (80%) and Piedirosso, grown on the slopes of the extinct volcano of the Natural Park of Roccamonfina, that feature an intense red colour and the flavour of black cherries and wild berries.
To complete our meal, as dessert, we tried a slice of homemade tiramisu (prepared by the owners).
In a few words, the Locanda Amalphitana is an important example of how, through a careful preparation of dishes of local gastronomic tradition using only fresh ingredients, you can create a really valuable alternative to a more elaborate and acclaimed gourmet cuisine.