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June/July 202 2 XII MAGAZINE lemons of the peninsula, just like the flavour of this fruit called Limone Costa d’Amalfi or Sfusato Amalfitano, a PGI product, is different. Its peel is of medium thickness, a particularly light yellow colour, with an intense aroma and scent thanks to the wealth of essential oils and terpenes, peculiarities necessary for the production of lemon liqueur. The cultivation of this citrus fruit in Campania has a very ancient tradition: imported by the Greeks, it was later developed by the Romans. Some finds from Pompeii prove the existence of a drink very similar to limoncello already known in that era. Thanks to the Amalfi lemon, a citrus fruit that has a much longer shelf life than other fruits and allows for a longer conservation period, the Salerno Medical School fought scurvy, a disease due to vitamin C deficiency, which spread among sailors during the development of Amalfi navigation. Since then, the inhabitants of the Coast began to introduce lemon to everything, even on mozzarella, due to its sweeter and less bitter taste than Sicilian lemons. And it is very common there to have breakfast in the morning with a special lemonade also made with milk and sugar, accompanied by Amalfi ‘pastarelle’, also called bacetti, biscuits filled with lemon cream. The base is made from a mixture of flour, potato starch, hazelnuts, sugar, butter, yeast and eggs while the cream is made from lemon peel, limoncello, milk and white chocolate. For lunch, we continue with noodles or spaghetti with lemon, a poor but very tasty recipe, and for dinner a generous peppered mussel soup, obviously with a generous squeeze of lemon. At the end of the evening, before going to bed, to end on a high note, a small glass of limoncello: a liqueur discovered in the early 1900s in a little boarding house on Capri by Signora Maria Antonia Farace , who offered it after lunch as a digestive to her intellectual friends who came to visit her. FISH-BASED CUISINE The Salerno coast and inland are places that immediately enchant their visitors, who are also captivated by the aromas and flavours of the local cuisine. In an enchanting corner of Salerno’s