The Amalfi Coast has a wide gastronomy according to the locality.
In Scala, as an example, various specialties like "auricles and beans" (pasta with beans) can be tasted, crespolini and cheese, spaghetti with pig blood, spaghetti and walnuts, fried polenta, liver in "rezza" with bay, fave fried with the lard, pumpkin red with beans, eggplants and chocolate, several type of cakies made up of chestnuts, "black and white" (marbled cake), tart with the pig blood.
Amalfi, moreover, offers a good hand made pasta, the Scialatiellis, with minced parsley, pepper and grana cheese seasoned with juice of fresh tomatoes and veracious clams, crepes stuffed with local salami, mozzarella and ricotta in bechamella flavored with pepper and cheese nuisance, sort soup married with scarole, black soup, verza and other vegetables read in broth of chicken with "pezzenta" (local bagged, with pigskins and chitterlingses of pig), profiterols with lemon cream, lemon cakes in numerous variations.
In Atrani a typical dish is the "Sarchiapone" prepared with small cilinders of long pumpkin (easy to find in the month of July), stuffed with minced meat and local cheese, cooked in the tomato juice, typical Atrani "cassata", the "pasticciotto" (delicate pastafrolla casket stuffed with confectionery cream and amarena jam), the lemon cake.
In Tramonti the goat is prepared in all the sauces, boiled mushroom, floured with white corn flour and fried.
In Furore the traditional dish is based upon of totani and potatoes, but we remember also the bran timballo and pig meat. The "caponata" done with "freselle" biscuit bread wet and seasoned with tomatoes, anchovies, eggplants and other olive oil preserved vegetables.
In Conca dei Marini the local gastronomy offers particularly pasta ("pennette") and "piennolo" tomatoes, lemon leaf seasoned rabbit.
In Praiano typical dishes fish based predominate, such as tubes with the totanis, spaghetti with "padelle"s and "sconcigli"s, totani and potatoes, Sardinians and potatoes. Among the cakes we remember, moreover the "pizza roce": (pastafrolla casket stuffed with confectionery cream and season fruit), lemon cakes in all its variations.
Also in Vietri on the Sea, Cetara, Positano gastronomy is specialized in fish based dishes, but they are also typical dishes of Vietri the spleen stuffed of parsley, mint and peperoncino and cooked in oil and vinegar, the soffritto of ox chitterlingses.
In Ravello, together with many good dishes of the coast, it is possible to taste excellent rustic.
In Minori the lemon tagliolinis are famous, the rice with citrus fruit and prawns, the rock-cliff "scialatielli" and a particular hand made pasta, mixed with local ricotta ("ndunderi") and seasoned with tomatoes.