After being close for a few months, the beautiful Dell’Angelo Caves at Pertosa, Salerno, were reopened yesterday; now tourists will have the unique opportunity to visit (and marvel at) one of the most amazing cave systems here in Italy; threaded through by a river, the caves have been divided into three sections respectively called Hell, Purgatory and Paradise. Parts of the caves can be visited only by boat and visits should be booked in advance. For further information click here.
This is a must read for anyone wanting to avoid the traffic along the Amalfi Coast, while still travelling to Positano. Touring the Amalfi Coast is now much easier with the Metrò Del Mare, whose services have been developed further recently. The network now covers the entire Naples Gulf and that of Salerno, taking in the major towns along the way.
From the map above you can see the extensive network with stops including Capri, Sorrento, Positano, Cilento, Salerno and others. Some day and weekend tickets are available, meaning we can all enjoy the Amalfi Coast without sitting in traffic or desperately trying to find a parking space.
Reaching the two port destinations of Mergellina and Beverello from Naples, it’s better to take public transport, given the distance from the station. Molo Manfredi in Salerno, however, is close to the train station and can be reached on foot. See the Amalfi Coast metro site for more details, including timetables.
If you’ve ever been confused over the real name of anchovies in Italy, then you’re forgiven as it appears that the name varies across the regions. Traditionally called “acciughe”, you will often see the name “alici” which refers to the fish when it is young and small.
Wikipedia reveals other names are anciua, amarou, anciona, amplona, and amplouva from Liguria, while when the fish measures up to three centimetres, it’s called gianchettu or bianchetto.
In the above video you can see the traditional cleaning and preparing of the anchovies at Cetara on the Amalfi Coast in the province of Salerno. The town is noted for its anchovy tradition, and the video shows the draining of a salty liquid from the fish, that is then used in various typical dishes of the Amalfi Coast.
The “colatura” is described as an amber liquid that emerges after salting and pressing the anchovies in traditional barrels of chestnut wood. What results is an exquisite solution used as a condiment.
If you were wondering how to skip the long drive down Italy’s peninsula, a new flight route in Campania has been created, going to Costa d’Amalfi a Salerno-Pontecagnano. It will be inaugurated on July 31 by Italy’s president, Giorgio Napolitano, and will be named after the explorer from these parts, Umberto Nobile.
The new airport will put visitors in more direct contact with the Campania region, fulfulling a dream of tourist operators in the area. Salerno will be connected with Malta by the first flight, followed by OrionAir which will start flights on 2nd August, to and from Milan Malpensa, Bucarest and Barcellona. Go to volasalerno for more information and to buy tickets.
Source |La Città di Salerno