A recipe that will get you along the coast of Campania that gathers small characteristic villages that smell of sea and flowers, in a delightful tangle of alleyways and alleys: welcome to the wonders of the Amalfi Coast.
The art of preserving what is good from the earth is rooted in the tradition of the Magna Graecia culture. And this is how our yellow tomato is worked, in Capaccio, in the heart of Cilento. Without conservatives and chemical additives, rich in beta-carotene, it retains its unaltered characteristics, ideal for enhancing the taste of the tuna belly, the most valuable part of this fish that inhabits the blue waters of the Mediterranean Sea.
Appreciated by connoisseurs for its fine flavour and delicate aroma, the belly is worked according to the tradition of the Amalfi Coast, starting from the choice of Mediterranean tuna, the famous “blue fin”, the most valuable ever for the taste of its red meats.
A perfect combination if the yellow tomatoes are combined with the paccheri from Gragnano. The Mastro Pastaio, belonging to an ancient family of maccaronari, sifted the durum wheat semolina to check the purity of the product that, together with the water from the source of Monte Faito, gives origin to our pasta.
To enrich the delicate taste, we find the capers, which bring with them all the scents of the Mediterranean thanks to the volcanic origin of the soil, which gives that particular taste: impossible to find anywhere else in the world.