the format

Travel with
The Lantern

Italy is a place rich in history, breathtaking landscapes, and delicious traditional recipes. For this reason, we've decided to tell and celebrate them all in a single format: the Travel with “The Lantern”. Accompanied by the Chef Federico Fusca, we've crisscrossed our country in search of unique curiosities, mysteries, and artistic and culinary traditions. What we found has made us fall even more in love with our beautiful Italy.

Episode 1

Amalfi Coast

https://www.tiktok.com/@federicofuscachef/video/7086448111803059462

In a few minutes you will see...

  • Paths
  • Torri
  • Lemons
  • Festival
  • Patisseries
travel notes

The Story

The first episode of Journeys with “The Lantern” takes us to explore the beautiful Amalfi Coast and some of the most beloved places by tourists from all over the world. The starting point of our itinerary could only be Positano, a UNESCO World Heritage site since 1997. The so-called vertical city It pushed us to our limits with its steep narrow streets and paths overlooking the sea, but arriving at the beautiful beach amply repaid us for the effort. We found ourselves before a true spectacle of nature, made even more enchanting by the contrast with the numerous boutiques and small shops full of local products that we encountered along the way.

After all this activity, we got hungry, so we moved to Maiori to take advantage of one of the most scenic restaurants on the coast, located inside the ancient Norman Tower. Previously a watchtower against pirate raids, this monumental tower was the setting for the first episode of Rossellini's masterpiece *Paisa* and was later transformed into a renowned restaurant with a sea view, where we sampled the famous scialatielli.

However, the Amalfi Coast is not just about excellent food and breathtaking views, but also a perfect place for good music. We have therefore been to Ravello, a Moorish-style village world-famous for Ravello Festival. This event is held every year in the magical atmosphere of Villa Rufolo, which has always been associated with Wagner, who found inspiration for his Parsifal here. Such an important past has driven the Festival to always seek out the best orchestras and the most internationally acclaimed opera or jazz singers, offering all enthusiasts a series of truly memorable concerts.

After a dive into music, we returned to the “basics” by moving to Minor, known as the City of taste. Who we met here Sal De Riso, who accompanied us on a discovery of the delights of his patisserie, the most beloved on the entire Amalfi Coast. After admiring and tasting his creations, such as the classic lemon delight or the delicious fried San Giuseppe zeppole, Federico created a truly unique Easter egg with him. Sal then accompanied us to discover the lemon groves that populate the surrounding hills and the Path of the Lemons, an ancient route for communication between Maiori and Minori. This magical, traffic-free and easily walkable path has retained its ancient characteristics and allows you to best enjoy the scents and views of the area. And we can assure you that the scent of lemons is truly intoxicating! Perhaps that's why it works so well in our starters...

We've made a good stock of it, and then we set off with wonder in our eyes and a great desire to discover new places and new flavours, which we'll tell you about in the next episodes of Travels with “The Lantern”. Get ready, we're in for a treat!!!

People, scenery and activities

Discover where we've been

Positano

Municipality in the Province of Salerno

www.comune.positano.sa.it

Norman Tower

Via Diego Taiani 4
Maiori (SA)

www.ristorantetorrenormanna.it

Ravello Festival

Villa Rufolo – Piazza Duomo
Ravello (SA)

www.ravellofestival.com

Sal De Riso

80 Via Roma
Minori (SA)

www.pasticceriasalderiso.it

the photo story

The Backstage

the recipe inspired by the trip

Chef Fusca Recommends...

Bigoli with fresh clams, cream of Piennolo red datterino tomatoes, and Amalfi lemon.
Ingredients
  • Bigoli 400g
  • Salt and pepper to taste
  • Fresh clams 500g
  • Olive oil to taste
  • Red datterini 100g
  • 1 chilli pepper
  • 2 cloves of garlic
  • 1/2 glass of wine
  • 1 sprig of parsley
  • 2 sprigs of parsley for garnish
  • 1 Amalfi lemon
  • Fresh basil to taste
Procedure
First, purge the clams in salted water for about two hours. Afterwards, open them in a pan with a drizzle of extra virgin olive oil, a chilli pepper and a sprig of parsley. As soon as the clams have opened, remove them immediately and put them in a bowl covered with cling film so that their flesh remains nice and juicy and not overcooked.
Leave the clam cooking water in the pan, strain it to remove any remaining impurities. Meanwhile, in a small saucepan, sauté a clove of garlic in extra virgin olive oil with fresh basil. Add the cherry tomatoes to cook for about 5/6 minutes, then blend them to obtain a smooth and even cream, season with salt and pepper to your liking.
Cook the bigoli in plenty of salted water, then finish cooking them directly in the clam water. At the end of the cooking, add the previously shelled clams, add a pinch of parsley, and plate by placing a tablespoon of tomato cream at the base. Finally, with a microplane, grate the essential oils of an Amalfi lemon.
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