The origin of the lemon cultivation in Costiera Amalfitana is still doubtful. Some finds coming from the excavations carried out in Pompei demonstrate that the cultivation was already practiced along the coast in the Roman period. The lemon variety called sfusato amalfitano has some unmistakable features: intense fragrance, a sweet and juicy pulp, almost without seeds, which makes it suitable to flavor foods. Also in Positano the production of limoncello is very widespread and has been enriched by other similar alcoholic products prepared according to recent recipes: wild myrtle, laurel, prickly pears, walnuts, fragolino, meloncello, nocello, concerto, and many other products of which, of course, also confectionery takes advantage... lemon sweets, the cake of Positano, the babarese, that is a baba sheet of pasta dough filled with cream and strawberries and the original puff without ricotta cheese. The gastronomy of Positano offers a series of tasty specialties, some of which are linked to the most characteristic sea tradition, others to the rural cuisine. In this manner it is possible to taste dishes based on fish or delicious dishes based on meat. Characteristic recipes are: spaghetti with clams, fish soups, fried anchovies, swordfish roulades, drenched octopus cooked in the crock pots with S. Marzano tomatoes, or boiled or eaten at the market, as soon as they are fished, and the peppered mussels. If you prefer meat, we suggest the rich barbecued mixed grills, a characteristic local dish, together with tasty side dishes based on vegetables. The dairy products are very good, above all mozzarelle, to taste plain or roasted on lemon leaves, according to a local recipe.

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