If you’ve been following my blog you know that I don’t use packaged food products – until now. I was browsing in a grocery store in Amalfi in Southern Italy and noticed a clear cellophane package of dried lemon, onions, capers and other things called, “Spaghettata con Limone e Tonno.”
It was only 2 Euros so I bought it. The English translation of the preparation was a little confusing but I figured it out.
All I had to do was add 3 ingredients – water, olive oil, and tuna.
The preparation was easy and it was delicious. I tried to Google a location where I could buy some more but no luck. I guess next time I want it, I’ll have to go back to Amalfi or make it from scratch.
From scratch –
¼ cup olive oil
1 finely chopped garlic clove
grated zest of 1 lemon
juice of ½ lemon
2 tbsps. chopped capers
Salt and black pepper to taste
1 – 8 oz. jar of imported tuna packed in olive oil
Toward the end of our stay in Salerno, Emanuele arranged a special dinner for all of us at Il Principe e la Civetta (The Prince and the Owl) in Vietri sul Mare. The décor was elegant, the wine excellent and the food was from heaven. There were also two very good musicians – a guitarist and his beautiful accordionist partner who sang Neapolitan songs for us as we ate.
I hope this Google translation works for my Italian friends.
Verso la fine del nostro soggiorno a Salerno, Emanuele ha organizzato una cena speciale per tutti noi a Il Principe e la Civetta di Vietri sul Mare. L'arredamento era elegante, il vino eccellente e il cibo era dal cielo. C'erano anche due ottimi musicisti - un chitarrista e il suo bellissimo compagno fisarmonicista che cantava canzoni napoletane per noi mentre mangiavamo.
The Elegant Decor
A Sampling of Their Excellent Wine Selection
Some of Their Heavenly Food
In Chef Antonio’s Kitchen
Antonio and Emanuele
If you’re on the Amalfi Coast, stop at Il Principe e la Civetta for a special dinner.
Near Paestum, a UNESCO World Heritage site, and not too far from where we stayed in Salerno there was a buffalo mozzarella farm. It was some of the best mozzarella I ever tasted. Each buffalo had an implanted chip that kept track of when they were milked and when they ate. It was more like a buffalo spa than a farm. They could get a spray of water to cool off and have a massage whenever they felt like it.
They were milked in the morning and we ate it fresh in the afternoon.