The Scialatielli pasta was born at the end of the 70s in the kitchen of La Caravella. Today this type of pasta is one of the most important products of the Campania cuisine in the world.

Risotto with a lemon scent with raw and cooked shrimps, caviar of lemon and mullet eggs is a true speciality. There is a 360 degrees use of the Amalfi lemon in this typical dish.

Stuffed ravioli of Mamma Anna are ravioli pasta filled with provola cheese and fried eggplant topped with tomato sauce.

Lemon leaves stuffed with finely shredded fish is a dish of La Caravella initially made with provola cheese, than with whitebaits and today with grilled fish.

The eggplant with chocolate, is a recipe of the eighteenth century Amalfi Coast.