Sfusato Amalfitano: what you are walking through
The Amalfi lemon is a local variety, long and tapered, with a thick, fragrant, knobbly skin, few pips and juice sweet enough to eat in slices with a pinch of salt. It has a protected geographical indication, and it is grown only on these terraces, under the pergolas that give the hillsides their dark, shaggy look. The trees fruit almost all year, but the main harvest runs from February into the summer.
Everything on the coast is made from it: limoncello from the peel, granita from the juice, the delizia al limone that Minori's pastry chefs perfected, and the lemon leaves wrapped round mozzarella on the grill. Buy a bottle of limoncello or a bag of lemons at a farm gate on the path; it keeps the terraces farmed.
Lemons in the Amalfi food guide →


.jpg/1280px-Maiori_-_panoramio_(2).jpg)
.jpg/1280px-Maiori_-_panoramio_(3).jpg)

