A Guide to Amalfi Coast Cuisine
The Amalfi Coast cooks with sea and citrus. Lemons the size of a fist, anchovies cured in the morning, pasta shaped on volcanic stone. A reader's guide to what's worth knowing before you order.
What Defines Amalfi Cooking
Amalfi cooking is shaped by altitude and proximity. Lemons grown on terraced cliffs above the sea, fish landed at Cetara that morning, mozzarella di bufala from Campania's inland plain, San Marzano tomatoes ripened on volcanic soil. Spaghetti alla Nerano, scialatielli ai frutti di mare, the famous lemon cake of Capri. The food sits halfway between Campania mountain cooking and Mediterranean seafood, which is why it travels well to a Knightsbridge kitchen.
How the Menu Reads the Coast
ALBA's menu draws from Amalfi directly. Sfusato lemons from suppliers in Sorrento for the Limoncello, scialatielli pasta shaped to order, Cetarese anchovies on the antipasto, fresh mozzarella di bufala delivered three times a week. The Chef's Tasting Menu walks through this in nine courses with optional sommelier-led wine pairing.
Frequently Asked Questions
What is Amalfi Coast Cuisine Known for?
Amalfi cooking is built on sea and citrus. It draws on cliff-grown lemons, freshly landed fish, mozzarella di bufala and San Marzano tomatoes, sitting halfway between mountain cooking and Mediterranean seafood.
What Dishes are Typical of the Amalfi Coast?
Typical dishes include spaghetti alla Nerano, scialatielli ai frutti di mare and the lemon cake of Capri. The cooking leans on local lemons, anchovies and bufala mozzarella.
Where Can I Eat Amalfi Coast food in London?
ALBA London draws its menu directly from the Amalfi Coast. It uses Sorrento lemons, scialatielli shaped to order, Cetarese anchovies and mozzarella di bufala delivered three times a week.
What is the Chef's Tasting Menu at ALBA?
The Chef's Tasting Menu walks through Amalfi cooking in nine courses. An optional sommelier-led wine pairing is available alongside it.
Why Does Amalfi Food Suit a London Restaurant?
Amalfi cooking sits between Campania mountain cooking and Mediterranean seafood, so it travels well. Quality ingredients, sourced directly, let a Knightsbridge kitchen reproduce it faithfully.
