L'Italo-Americano

THURSDAY, AUGUST 7, 2025 www.italoamericano.org 32 L'Italo-Americano I n S e p t e m b e r 2 0 2 4 , t h e w i n n e r s o f o u r 2 0 2 2 s w e e p s t a k e , The Amalfi Coast Experience, set off f o r I t a l y a n d e n j o y e d a n unforgettable journey along the Amalfi Coast (by the way, have you already entered this year's sweepstake, The Tus- can Dream? Hurry! There are only two weeks left!). This article is the first in a series presenting the places and experiences from that trip, made possible thanks to our collaboration with Desti- nation Naples, the organizers o f t h e e n t i r e t o u r . F r o m restaurants and local artisans to guided visits, our partners helped shape a truly memo- rable adventure! A m o n g t h e s t o p s w a s V i e t r i s u l M a r e , a p i c - turesque town overlooking t h e G u l f o f S a l e r n o . L e s s k n o w n t h a n s o m e o f i t s coastal neighbors, Vietri is rich in natural beauty and artistic heritage; particularly s t r i k i n g i s t h e h a m l e t o f Raito, with its breathtaking views, iconic staircases, and t h e C e r a m i c s M u s e u m housed in Villa Guariglia. Get ready to discover the special places and authentic experi- ences that make this journey one of a kind. One of the highlights of the Vietri itinerary was a visit to D i v i n a V i e t r i P i z z e r i a Marinara (www.divinavi- e t r i . c o m ) , w h e r e g u e s t s enjoyed pizzas inspired by the sea, made with fresh local catch like native octopus and t h e f a m e d a n c h o v i e s o f Cetara, alongside classic and l a n d - i n s p i r e d o p t i o n s . A house specialty is the octopus soppressata marinated with Amalfi Coast lemons, served with a creamy potato purée, cherry tomatoes, fior di latte, chopped parsley, and a driz- zle of extra virgin olive oil: an absolute treat. The pizzeria is run by Pietro D'Amico and Elena Secrii, partners in both life and work. Pietro is a master of long-fermentation direct dough, using a blend of t h r e e s e l e c t e d f l o u r s a n d allowing it to rise for 48 to 72 hours. Elena, the pizzeria's chef, is behind the fry menu and the creative flavor pair- ings featured throughout. Both appear in Pizza Tales / Storie di Pizza, the first docufilm entirely dedicated to pizza, directed by Luca Carcano and created espe- cially for audiences in the United States and the United Kingdom. For a more unconvention- al travel experience, another highlight of the tour was Le Vigne di Raito (www.levi- gnediraito.com/it), an organ- ic farm and winery owned by Patrizia Malanga. Here, visi- tors are invited to immerse themselves in the region's history and culture not just t h r o u g h t a s t i n g s o f t h e estate's wines and products, but by exploring the land itself. The guided wine tour winds through terraced rows of Aglianico and Piedirosso grapes, Mediterranean scrub, and lemon groves, offering a direct and sensory connec- tion to the territory. Each year, the estate produces around 5,000 bottles – Ragis ( a r e d ) a n d V i t a m e n i a ( a rosé) – most of which are e x p o r t e d t o t h e U n i t e d States. Another stop that left a lasting impression was Villa Il Carrubo (www.villailcar- ruboamalficoast.it), a stun- ning 1960s villa where tran- quillity, privacy, and natural beauty are the true luxuries. Perched above the sea and surrounded by the blue of the Mediterranean and the green of lush vegetation, the villa offers private access to t h e w a t e r s o f t h e G u l f o f Salerno, once home to an ancient mooring point used by Benedictine monks from the nearby Abbey of Cava de' Tirreni. Built by the grandfa- ther of the current owners, the villa is decorated in clas- sic Mediterranean style, with signature shades of white and cobalt blue. Many origi- n a l f u r n i s h i n g s r e m a i n , including beautiful 1960s-era majolica tiles in the central salon. To fully embrace the vast, open vistas of the Amalfi C o a s t , I G i a r d i n i d e l Fuenti (www.giardinidel- f u e n t i . c o m ) i n V i e t r i s u l Mare provides a one-of-a- kind setting. The Limoneto Bar terrace, set within native lemon groves, is perfect for relaxed gatherings in the open air. For a more refined culinary experience, the fine dining restaurant Volta del F u e n t i , l e d b y M i c h e l i n - starred chef Michele De Blasio, offers sophisticated dishes in an elegant, scenic setting. Down by the beach, R i v a s e r v e s t r a d i t i o n a l c o a s t a l c u i s i n e i n a m o r e informal, welcoming atmos- phere, and for those who enjoy nightlife, the Caveau lounge bar hosts live music and performances in a styl- ish, contemporary space. Along the sea near Albori, a charming hamlet of Vietri sul Mare, lies Il Cavaliere dei Conti (www.ilcavaliere- deiconti.it), an agriturismo where nature and tradition go hand in hand. The 19th- century main house is sur- rounded by a vegetable gar- den and lemon grove, both lovingly maintained by the Nicolao family. Guests can take part in a Lemon Tour to learn about the cultivation of A m a l f i ' s p r i z e d s f u s a t o lemons and their many uses i n t h e k i t c h e n . A n e w l y added infinity pool adds a touch of luxury to the rustic charm, while a small teach- ing farm and guided horse- back excursions (available by reservation) round out the experience. A must-visit destination for anyone exploring the area is Cetara, a traditional fish- ing village renowned for pro- ducing colatura di alici, a typical Campanian anchovy e x t r a c t t h a t w a s g r a n t e d P D O s t a t u s i n 2 0 2 0 . Anchovies, caught in the Gulf of Salerno, are marinated in wooden barrels and trans- formed into this rich, amber- colored liquid used to add taste to classic local dishes s u c h a s s p a g h e t t i w i t h colatura. One of the best places to try it is Ristorante Acqua Pazza (www.acqua- pazza.it), run by Gennaro Marciante and Gennaro Castiello, an eatery offering simple, honest cuisine built on fresh, local ingredients. It celebrates the flavors and aromas of the sea with dishes featuring fresh anchovies, tuna, snapper, and pezzogna (a famous local fish), often e n h a n c e d w i t h t h e z e s t y n o t e s o f A m a l f i ' s s f u s a t o lemons. D u r i n g t h e s w e e p s t a k e winner's stay in Vietri sul M a r e , D o n k e y T r a v e l (www.donkeytravelamalfi- coast.it) partnered with the organizers at Destination Naples to provide transfer and tour services. Based in the area, this team of local p r o f e s s i o n a l s k n o w s t h e Amalfi Coast inside and out, i n c l u d i n g m a n y l e s s e r - known, yet equally charm- ing, spots. Donkey Travel's cultural, nature-based, and f o o d a n d w i n e t o u r s a r e designed to give visitors a deeper understanding of the region by connecting them with the people who live and w o r k h e r e – c e r a m i c i s t s , farmers, and fishermen – who represent the true rich- ness of the territory. These are genuine, down-to-earth experiences that linger in vis- itors' memories, all tied to a land shaped by history, tradi- t i o n , a n d e x t r a o r d i n a r y beauty. STAFF Exploring the Amalfi Coast with L'Italo Americano and Destination Naples: Vietri sul Mare Elena Secrii and Pietro D'Amico the owners of Divina Vietri Pizzeria (Photo courtesy of E.Secrii and P. D'Amico) LIFE PEOPLE REVIEWS ADVICE TRADITIONS

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