Today, we are leaving for Salerno. I am reposting this blog from our honeymoon a little over two years ago. Salerno is an often overlooked destination, but we really loved it. This time, we will be visiting Capri by ferry. Just looking at the photos makes me nostalgic and I can’t wait to be there again! Read on about our last trip.
For our honeymoon trip, we decided to take a tour of the romantic Amalfi coast. We decided to use Salerno as our base while visiting the area. We have visited Naples several times before and loved it. From there you can get to all of the posts of the Amalfi coast as well, but we wanted something different for this trip. While visiting Naples, we had seen Pompeii and Sorrento.
Salerno is a large port town, just south of Naples. It is mostly an industrial port where cruise ships bring in passengers to go on excursions by boat to some of the islands or towns on the coast such as Positano or Capri. It has a nice central historic center with charming tiny streets.
the Church of San Giorgio,
and stayed at a fantastic Bed and Breakfast called Il Fuso. The cost was extremely reasonable and the service and location perfect. Loredana the owner could not have been nicer or more helpful.
From Salerno, you can tour many places such as Positano, Ravello, Amalfi, Paestum, and more! It is a good transportation center with options by bus, train, or boat.
When you want to see Southern Italy, but don’t want to pay the high costs of some of the Amalfi Coast towns and don’t want to tote your suitcases from town to town, consider Salerno as a base. We enjoyed the town, the people there, the passegiatta every evening by the sea, and some of the sites as well.
My friend, Francesca, cook extraordinario, made this dish for dinner one night. She served it as a side dish, but it could be an appetizer, first course, or used on veggie sandwiches. The possibilities are unlimited! It’s a great summer dish because it can be served hot or cold, and you can make it ahead of time. In fact, it’s better that way because the flavors get a chance to meld together!
You will need:
Extra Virgin Olive Oil
Crushed red pepper flakes
Slice the eggplant from the top to the bottom in about ¼ in thick pieces.
I used a stove top grill, but you can use charcoal, gas, or George Foreman. I didn’t peel the eggplant, but I think the skins are too tough in the USA, so you probably should peel it. Lay the slices on the grill and let them get some beautiful grill marks on them.
Chop the garlic and parsley finely. Use as much as you would like for the amount of eggplant that you are making. For 4 people you will need one large or two small/medium eggplants. Put the garlic and fresh parsley into about 1/3 cup of oil and salt to taste. Add some red pepper flakes according to your liking. Put a layer of the eggplant in a dish and drizzle with oil. Add another layer of eggplant, more oil, and continue layering until you have used it all. Set aside or in the refrigerator to marinate. You can turn the eggplant in the marinate to fully coat it. At the end, I added some diced sundried tomatoes to add a bit of color. Drizzle balsamic vinegar over the eggplant when it is served. It’s good with or without the vinegar. Enjoy!
Warning! Food porn included in this post!
Located at the Aurora Beach Club in Castiglioncello is one of the most amazing restaurants! The Capanna del Zio Tom is a tiny bamboo covered patio area where absolute magic happens. If you are staying in Castiglioncello, it is best to make a reservation. I think about this restaurant constantly! The food and the ambience cannot be beat. It’s a wonderful memory on cold rainy days.
They are filled to the brim every day and have two seatings. One of the seatings is at 1 pm and the other at 2. If you are using the beach club, it is best to order in the morning when you arrive. They will call you over the loud speaker when your table is ready.
I can’t even begin to describe what a joy eating here was. The food is not only delicious, but reasonably priced and artfully presented! The minute I finished eating, I started planning my meal for the next day and I can honestly say that I was never disappointed.