Typical dish of Amalfi
Amalfi lemon linguine
Amalfi lemon linguine appear bright and velvety, coated in a delicate ivory-colored cream dotted with vibrant yellow zest. The citrus aroma is immediate and lingering: fresh, sunny, almost marine. On the palate, the elegant acidity of the IGP lemon blends with the creaminess of the sauce and the al dente pasta, creating a refined balance. It is a light yet intense first course, perfect for a summer lunch overlooking the sea of the Amalfi Coast.
Season: Primavera-Estate€12–18
Why it matters
This dish is a direct celebration of limone Costa d’Amalfi IGP, one of the most recognizable agricultural symbols of the region. The terraced lemon groves descending toward the sea are part of Amalfi’s visual and cultural identity, and lemon linguine transform that landscape into a gastronomic experience. It is a recipe that tells the story of the close relationship between local cuisine, citrus fruits, and Mediterranean tradition.
Origin story
The recipe emerged in coastal restaurants during the twentieth century, when chefs and trattorias began creatively showcasing the famous local lemon beyond its use in desserts and liqueurs. With just a few ingredients—pasta, fresh lemon, butter or cream, and cheese—it became an iconic dish of contemporary Amalfi cuisine. Over time, lighter variations have appeared, often enriched with aromatic herbs or extra virgin olive oil instead of cream.
Typical ingredients
linguinelimone Costa d’Amalfi IGPburro o pannaparmigiano o pecorinoscorza di limone
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