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I used to be solely eight years outdated the primary time I stepped foot on the Amalfi Coast, and lots of of my recollections of the place are putting and vivid—as if I had simply come again from a visit. However as a result of I used to be so younger, others are fleeting and imperfect.
I keep in mind sneaking a sip of limoncello (a liqueur produced from lemon peels) as my mother and father regarded away and discovering its syrupy, neon-yellow style far too candy for my liking. (Immediately, I’d by no means flip down an after-dinner sip of the stuff.) I’ve flashbacks of my mom clutching me because the tour bus driver whipped across the area’s steep, winding cliffs with wild abandon en path to another coastal city, most likely Sorrento. And whereas I can’t recall each single factor that we ate, I keep in mind our meals being magical: oceanside terraces, fresh-caught seafood I devoured up like sweet, and all of the pasta I may ever need.
Photograph by Julia Gartland
However whereas many of those experiences solely come again to me after flipping by means of an outdated photograph album, there’s one second—and scent—I’ll always remember: the lemons.
It was the summer time, so the lemons have been ripe on the vine and the dimensions of my head (or a minimum of they appeared prefer it on the time). I vividly recall strolling by means of lush, terraced groves; the intoxicating scent of pure lemon was in all places. Then, our tour information provided me a chew of 1. I hesitated, since each lemon I had tasted earlier than this had been bitter, however took one anyhow. It was candy! And juicy, too. It was probably the most refreshing piece of fruit I had ever tried.
Ever since, each time I make something with lemons—even once they’re not Amalfi’s well-known sfusato lemons, that are greater and sweeter than the varieties you may discover in your grocery retailer—I am taken proper again to the Italian coast, the Mediterranean waves lapping up in opposition to the rocky shore and the scent of lemons within the air.
Right here, I’ve collected a number of of my favourite lemony dishes, just like the octopus and potato salad above, a tastes-like-the-ocean dish yow will discover all alongside the Italian coast. The gentle potatoes, thinly sliced celery, and contemporary parsley make the proper complement to octopus that’s gently simmered in white wine till tender (learn: not chewy). For those who’re fortunate sufficient to get your arms on some actual Amalfi lemons once they’re in season—which is coming to an in depth now, after summer time’s peak—use them! That being stated, unwaxed natural or Meyer lemons are a good substitute for when you may’t make a visit to southern Italy.
This story was up to date in July 2025 to incorporate much more lemony recipes since we nonetheless love lemons
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