5 Traditional Foods
You Have To Try in Positano

This refreshing Italian treat hails from Sorrentino, but it has been officially recognized as a traditional dessert of the entire Campania. Delizia al limone consists of a dome-shaped sponge base that is drizzled with an aromatic limoncello-based syrup and comes filled with a lemon-flavored custard. Although it can be made in the form of a classic, round cake, delizia is usually served as small, single-serve dessert. It is coated in a lemon glaze, while the top is traditionally decorated with lemon slices, lemon zest, or wild strawberries. This tangy treat is a fairly recent invention that was first created in 1978 by a pastry chef Carmine Marzuillo.Expand

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro. Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish. Regardless of these issues, everyone agrees that the pasta should be cooked al dente. Although the dish is best in the summer, when all of the ingredients are as fresh as they might be, it is also one of the most important meals of the traditional Neapolitan Christmas Eve dinner, known as Cena della vigilia di Natale.Expand

This widely popular and extremely versatile group of dishes consists of a base of rice and stock. Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos. The history of the dish is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages. Since the Mediterranean climate was perfect for growing short-grain rice, huge amounts of it started to be sold - primarily in Venice, Genoa, and the surrounding areas. As rice gained in popularity, it became a staple food of the Po valley, Lombardy, Piedmont, Veneto, and the city of Milan. It was only a matter of time before rice was combined with saffron, which the Milan region was famous for, and the legendary risotto alla Milanese was invented. Even today, risotto is still usually prepared using the same key components: rice, stock, butter, wine, parmesan, saffron, and onions. The dish is served throughout the world, so there are also a number of varieties with ingredients such as truffles, squid ink, asparagus, sausage, scallops, and veal, among many others.Expand

This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vegetable stock. Since it is a popular dish throughout the country, it appears in numerous varieties that are occasionally enriched with saffron or tomato-based sauces. Like other types of risotto, this seafood classic is also traditionally enjoyed as a starter and should always be freshly prepared and served warm.Expand

Simple, deliciously creamy, yet wonderfully light, risotto al limone or lemon risotto is a traditional risotto variety that is especially prized in the summertime. It is made with butter, shallots, rice (preferably of the Arborio or Carnaroli varieties), egg yolk, grated lemon zest, and lemon juice. After it has been slowly cooked in order to develop the creaminess, the whole dish is typically finished with grated Parmigiano-Reggiano and served hot.Expand