Travel Italy

By Kayla Allen The Amalfi Coast is known worldwide for it beauty. Famous for its views, its food, its walking tours and the diversity of its towns, it's got a little something for everyone. Nature Amalfi's oceanic views will turned even the most stalwart city dwellers into nature lovers with its bright blue water and villas built into the hillside, you simply can't help falling in love. For the already seasoned nature lovers there is Ferriere Nature Reserve which hosts a variety of plants and wildlife including salamander, badger, fox and many birds like the kestrel and the red woodpecker. Due to the reserve's position in a valley it is protected by the cold winter wind and has a pretty consistent temperature of about 59F degrees with high humidity. These characteristics help the reserve to act as a nursery keeping plants that would find it very difficult or impossible to grow anywhere else on the coast. Food Italian food with some of the freshest fruits and vegetables, seafood, cheeses, and sumptuous pasta dishes how could you go wrong. Not to mention the wonderful world of Campania wines. Lemons are always used in the local cuisine in the preparation of main courses, sweets, ice cream and simple refreshing drinks, such as lemonade. Lemon liqueur is one of the most famous foodstuffs on the coast, offered after meals and always served cold. A mainstay of every lunch on the Amalfi coast and in Neapolotan cuisine in general is strong black coffee. History Amalfi has no shortage of museums owing to its long and interesting history. Il Museo della Ceramica A Museum dedicated to local ceramics with pieces dating back to XV century and votive ceramic of the XVII century. Il Museo della Collegiata Chiesa di S.Maria a Mare This church was built during the XII century and was turned into a museum a few years ago. It contains many objects thought to be holy, Spanish sculpture from the XVI century and its most treasured piece from that period, an ivory casket. Sources: www.amalficoast.com www.amalfilife.com/tours_culinary_06.html