Cucina di Amalfi: Sun-Drenched Recipes from Italy’s Most Magical Coastline, written by Ursula Ferrigno, features 75 recipes highlighting the cuisine of the Amalfi Coast along with beautiful photography and stories. A few highlights include Pepper & Mozzarella Skewers (Spiedini di Amalfi), Savoury Ricotta Pie (Pizza Rustica), Steamed Fruits of the Sea (Frutti di Mare in Umido), Fried Fennel (Cotolette di Finocchi), and Amalfi Lemon Tart (Torta di Limone di Amalfi). I will also be sharing her recipe for Spaghetti alla Caprese (Spaghetti from Capri) following the review.
Disclosure: I received this book from Ryland Peters & Small in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Ursula Ferrigno
Ursula Ferrigno is a food writer, chef, and author of over 18 cookery books (including Cucina Siciliana). She was born in Minori on the Amalfi Coast and lived there until she moved with her family to the UK at the age of 12.
She trained at the Auguste Escoffier School of the Culinary Arts, taught at cookery schools in the UK and Italy, and toured the US while running classes in Sur la Table stores. Her work has also appeared in Olive, BBC Good Food, The Observer, and Taste Italia.
Cucina di Amalfi

Ursula begins Cucina di Amalfi with a short introduction to Campania and the Amalfi Coast (La Costiera Amalfitana, La Divina Costiera/The Divine Coast) and family memories surrounding food.
I especially love her focus on the local produce, their history, and uses in the Campania region with notes before each chapter.
Chapters are divided according to the following: Appetizers (Antipasti), Bread & Pizza (Pane e Pizza), Pasta, Main Plates (Piatti Principali), Vegetables & Preserves (Contorni e Conserve), and Desserts (Dolci).
The photography is provided by Nassima Rothacker with illustrations by Colin Elgie. Most of the recipes are paired with a beautifully styled photo of the finished dish. There are also a few photos of the Amalfi Coast landscape.
Measurements are listed in metric and US Customary. Titles are written in English and Italian. Each recipe has a short headnote with background information, personal stories, yield, menu ideas, and helpful tips.
Spaghetti alla Caprese (Spaghetti from Capri)

The combination of mozzarella, tomatoes, and basil is one of my favorite parts of summer and they pair so beautifully in this Spaghetti alla Caprese (Spaghetti from Capri).
Ursula calls this dish “a blissfully simple idea for a scorching hot day” and it definitely is with minimal effort and such refreshing flavors.
Simply marinate quartered cherry tomatoes briefly with garlic, olive oil, and salt, then toss with al dente spaghetti, torn pieces of buffalo mozzarella, and fresh basil and oregano.
Serve immediately with a sprinkling of Parmesan.
Since this pasta comes together with only a handful of ingredients, it is best when made in season to get the best flavors from the cherry tomatoes (on the vine if possible) and fresh basil.
Other Dishes

I also made Tortine di Parmigiano (Mini Parmesan Pancakes), Spaghetti al Limone (Spaghetti with Lemon & Cream), Polpetti alla Ferrigno (Veal & Pork Meatballs), and Biscotti Morbidi con Cioccolato (Chocolate Biscotti with Pistachios).
The Tortine di Parmigiano (Mini Parmesan Pancakes) were such a delicious way to use up leftover potatoes. They are grated and combined with Parmesan cheese, egg, and flour before dropping spoonfuls into a hot skillet to fry until golden on each side.
The Spaghetti al Limone (Spaghetti with Lemon & Cream) was another fantastic and easy dish from the Pasta chapter. Tender pasta is tossed in a cream sauce with lemon zest/juice and butter. It was a wonderful light lunch.
The Polpetti alla Ferrigno (Veal & Pork Meatballs) were a favorite with the kids. A mixture of veal, pork, eggs, bread, and pancetta, is formed into individual balls, pan-fried until golden, then simmered in a light tomato sauce.
The Biscotti Morbidi con Cioccolato (Chocolate Biscotti with Pistachios) are perfect for pairing with coffee or gelato. These thick slices are packed with both Dutch-processed cocoa powder and chopped chocolate along with pistachios.

Cucina di Amalfi is a great pick for those interested in dishes from the Amalfi Coast. There is a fantastic variety of appetizers, pizza, and pasta along with meat/vegetable/seafood options, preserves, and plenty of desserts. All the recipes have been created with the home cook in mind. Some take as little as 30 minutes while others require longer resting or simmering times.
Most of the ingredients are readily available in larger American grocery stores. A few items that may require further searching include buffalo mozzarella, lemon leaves, zucchini flowers, Italian ’00’ flour, fine semolina, colatura (Italian fish sauce), and hazelnuts.
Spaghetti alla Caprese (Spaghetti from Capri) Recipe
Excerpt from Cucina di Amalfi
Spaghetti alla Caprese (Spaghetti from Capri)
Ingredients
- 250 grams (9 ounces) cherry tomatoes on the vine ripe and flavourful (or datterini tomatoes, if available), cut into quarters
- 1 garlic clove sliced
- 45 milliliters (3 tablespoons) olive oil
- 500 grams (1 pound 2 ounces) spaghetti
- 125 grams (4 1/2 ounces) buffalo mozzarella torn into bite-sized pieces
- Generous handful of fresh basil torn
- 2 teaspoons chopped fresh oregano
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan to serve
Instructions
- Place the tomatoes in a large bowl with the garlic, oil and salt and leave to marinate for 30 minutes.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water until al dente. This will very much depend on personal preference, so taste as you are cooking and stop when the pasta is cooked to your liking.
- Drain, reserving a cup of cooking water.
- Add the mozzarella to the marinating tomatoes.
- Add the spaghetti to the bowl of tomatoes and mix through, adding a little of the pasta cooking water if needed.
- Sprinkle with basil and oregano.
- Serve straight away, sprinkled with Parmesan.
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