Trattoria da Lorenzo in Scala with View of Ravello

Trattoria da Lorenzo | Excellent Seafood Restaurant Overlooking Ravello

Trattoria da Lorenzo in Scala with View of Ravello

Trattoria da Lorenzo in Scala

For this month’s Italy Roundtable theme of Flavor, I’d like to share with you one of my favorite restaurants on the Amalfi Coast – Trattoria da Lorenzo. You’ll find it in Scala, just across the valley from Ravello. This restaurant has all the charms of a trattoria—friendly, family-run atmosphere and a lovely, rustic setting—but with a cuisine that you’ll be talking about long after your holiday! Add to that beautiful outdoor dining terrace with a view of Ravello and you can see why it’s one of my top choices for dining on the Amalfi Coast.

Lorenzo gives a hearty and warm greeting when you arrive, and is always on hand to help with menu suggestions and offer the best choices for the day. And since Trattoria da Lorenzo specializes in seafood, it’s a great idea to hear what the freshest options are direct from Lorenzo or his son Luca. Of course, for non seafood lovers, there are always options on hand, too!

Trattoria da Lorenzo in Scala Wine List

There’s also an excellent wine list, which includes choices from local wineries on the Amalfi Coast in Ravello, Tramonti and Furore. My recommendation would be to start out with their wonderful antipasto mix. Soon your table will be full of little plates full of seafood dishes to try – all cooked in a traditional Amalfi Coast manner. After that there are wonderful pasta and main course dishes with seafood options to choose from … if you still have room! I’ve never managed to get a photo of the delicious pasta dishes we’ve had at Trattoria da Lorenzo. I’m always far too excited to eat them when they arrive.

Trattoria da Lorenzo Seafood Restaurant Near Ravello

One of the charms of Trattoria da Lorenzo is its setting in Scala. If you haven’t explored this quiet little town, it is Ravello’s peaceful next door neighbor. The whole town has a much more rustic, mountain feel compared to Ravello. This is one of the reasons I love it so much. You’ll enjoy this vibe at Trattoria da Lorenzo, which feels like you’re stepping into a home setting from the moment you walk into the garden.

Trattoria da Lorenzo Charming Entrance

There’s a small dining area inside and a larger outdoor terrace at Trattoria da Lorenzo. This is the place for a lovely outdoor dining experience. They’re even well equipped with blankets should the evening be a little chilly.

Trattoria da Lorenzo Rustic Style Building

The restaurant entrance opens to a beautiful garden with a sitting area underneath olive trees. At night the area is lit by white lights in the olive trees, adding the perfect romantic touch! With this great indoor and outdoor setting, Trattoria da Lorenzo is also a great spot if you’re planning a private family gathering, ceremony or event.

Trattoria da Lorenzo Garden with Olive Trees

Trattoria da Lorenzo is open seasonally from Tuesday to Sunday, but it’s always best to call in advance for reservations. Or you can make a reservation online here.

Trattoria da Lorenzo in Scala

Trattoria da Lorenzo
Via Fra Gerardo Sasso 21
Scala, Italy
Tel: 089 858290


Italy Blogging Roundtable

This blog post is part of a monthly series called The Italy Blogging Roundtable. Every month our group of Italy based writers takes on a new theme. You can read the contributions for this month’s topic – Flavor – at the links below. We’d love to hear your thoughts and comments. Please share the stores if you’ve enjoyed them!

Bleeding EspressoFlavors of Calabria: Amarelli Licorice 

Brigolante – Local Flavor: Best Restaurants in Assisi

Girl in Florence – Barely Bigger Than A Breath, Tiny Spaces That Pack A Punch in Florence

ItalofileFive Favorite Flavors From Ferrara and Modena

Italy Explained7 of Italy’s Weirdest Foods

Lemon Mousse Recipe

How to Make Lemon Mousse from the Amalfi Coast

Lemon Mousse Recipe

I fell in love with the Amalfi Coast on a week long holiday (although it really only took one day …) and my husband is a tour guide for the Campania region. This means tours and holiday experiences are both close to my heart and a part of my life. I’m always on the lookout for the best ways to explore and discover the Amalfi Coast, and that’s how I met the amazing team at Flavours Holidays. They offer unique cooking, painting, Italian language and Pliates holidays in some of Italy’s most picturesque spots. Including, of course, the Amalfi Coast! The team from Flavours have shared what they love most about the culinary traditions of the Amalfi Coast, along with a recipe for a lovely Lemon Mousse!


This beautiful southern coastal region offers fresh seafood, Mediterranean fruits and vegetables that result in light and refreshing meals and treats. Think Amalfi and you should think sunshine, stunning vistas and great healthy summer food. It is thought this delicious Mediterranean diet could be helpful to a long, healthy life as oily fish and fresh produce provide daily nutrients. Residents with the longest lifespans have been identified to live in coastal regions – including Italy’s own island of Sardinia. We think those great benefits can be soaked up on the Amalfi Coast too! Here are the local foods you won’t want to miss during your Amalfi Coast holiday:


Delicious Seafood

While in the area, be sure to sample lots of seafood and fresh lemon dishes! The region is home to some of the world’s best and most varied seafood. Octopus, molluscs, prawns, sea bream, redfish and more are always served up fresh and with an unbelievable view. Our personal favourite, taught on a Flavours cooking holiday, is a Fish Ravioli. It can be made using your choice of fish or catch of the day and pairs well with a simple sauce with a bit of a kick. Whiskey, butter and cream are combined to create interesting warm flavours.


Traditional Pasta

As with many regions of Italy, Amalfi offers its very own pasta cut. The local pasta of Maiori is Ndunderi. This pasta has been listed by UNESCO as one of the oldest types  – dating back to the ancient Romans and continues its popularity today. The dumpling shapes make great hearty meals and prove very easy to make for those willing to get hands on in the kitchen. This pasta pairs wonderfully with simple pesto dishes or even just butter and fresh herbs.



A rare and unusual regional speciality perhaps worth seeking out is the chocolate aubergine. Yes, you read that right! You may not be convinced that aubergines are a dessert food, but many have changed their mind after experiencing this local delight. Either served cold or warm, layers of aubergine are combined with a dark chocolate sauce, liqueur and pine nuts to create an interesting taste infusion!

A more traditional dessert from the Amalfi Coast is simple lemon mousse. Another firm favourite on a Flavours cooking holiday, it is perfect for cooling down on a warm summer day. The recipe is easily recreated in your own kitchen, so there is no excuse not to give it a go!


Traditional Lemon Mousse Recipe from the Amalfi Coast


  • 4 gelatine leaves
  • 600ml whipped cream
  • 3 yolks
  • 150g sugar
  • 250ml milk
  • Zest and juice of 3 lemons from the Amalfi Coast
  • 1 vanilla powder

Preparation Time: 15 minutes

Cooking Time: 5 minutes & 1 hr cooling time.

Serves: 6

1. Start the lemon mousse with grating the peel of 3 lemons. Juice afterwards. In the meanwhile, soak 4 sheets of gelatine in a bowl of room temperature water.

2. Mix the egg yolk with the sugar and whisk until thick and fluffy. Add some milk and the vanilla. Continue stirring the mixture to avoid lumps.

3. Put mix in a pot and heat slowly. Continue stirring to avoid boiling.

4. When the mix has thickened check if ready by testing if cream sticks to the spoon. When done, turn off the heat and add the soaked gelatine sheets to the pot.

5. Stir again until gelatine dissolves in the mixture. Let cool. Whisk 500 ml fresh cream with electric mixer.

6. When mixture has cooled down, add the lemon peel, juice and whipped cream.

7. Amalgamate it well with a ladle. Use upwards, constant movements so that the compound doesn’t deflate and lose volume.

8. Store the remainder of the whipped cream (100 ml) in the fridge. It’ll be used to decorate the mousse before serving.

9. Let the mix solidify in the freezer for at least one hour.

10. Serve the mousse. Decorate the dish with a bit of whipped cream, lemon slices and fresh mint leaves.


About Flavours 

Flavours have provided activity holidays to Italy since 1998. Destinations and activity options have expanded since the company first offered cookery holidays, now sending guests on paintingPilatescooking and Italian language holidays to five regions of Italy – including the Amalfi Coast.  Guests enjoy en-suite accommodation in private villas during week-long breaks. Prices include all meals and wine with dinner, week long tuition in the chosen activity, airport transfers and day trips to local towns and wineries. All week long breaks are priced at £1599, with £100 included towards the cost of flights. Flavours never charge a single traveller supplement.

Christmas Sweets at Pansa in Amalfi

Ciao Amalfi Coast Travel Pasticceria Pansa Christmas Panettone

Artisan panettone at Pansa this Christmas

The holiday season has arrived in Amalfi! The Christmas decorations are simple this year, but they add a bit of a festive touch to the town. The shop windows of the pasticcerie, or pastry shops, are always the most colorful and tempting. I stopped in Pasticceria Pansa right in Piazza Duomo the other day to get some of their torroncini, one of our favorite Christmas desserts. They’re a nougat with almonds that’s scented with cinnamon and covered with Pansa’s deep, dark chocolate. Fabulous! They produce a host of seasonal cookies, biscuits as well as various types of panettone, too.

Ciao Amalfi Coast Travel Pasticceria Pansa Christmas Chocolate

A chocolate moka pot – perfect for those chocolate lovers in your life!

Pansa has an artisan chocolate production right in Amalfi and they create all kinds of treats for the holidays. I got a kick out of the different and fun shapes on display in the windows.

Ciao Amalfi Coast Travel Pasticceria Pansa Amalfi Christmas Chocolate

Chocolate Babbo Natale anyone?

Inside they had a unique display made of branches decorated with candied orange and lemon slices, cinnamon sticks and even their esse di miele and roccocò cookies – both traditional sweets eaten after Christmas lunch.

Ciao Amalfi Coast Travel Pasticceria Pansa Christmas Decorations

Christmas decorations in Pansa using the scents of the season – candied oranges, cinnamon sticks & cookies

If you simply can’t resist, Pasticceria Pansa does ship all around the world!

Recipe | End of Winter Zucca

Recipe for Zucca

A simply winter side dish – pumpkin!

It’s hard not to look forward to spring on April days when the sky is brilliant blue and the first blossoms are popping out on the trees. But the other evening as the wind howled down from the mountains and I stood in the kitchen chopping zucca, or pumpkin, I had that cozy feeling of being at home that comes with the winter months. I started chatting with my husband across the house about this winter and the things we enjoyed about that time of year. It was like a farewell.

And before too long we’ll be saying goodbye to the zucca in the markets as well. This is a winter staple that I look forward to each year as autumn comes. I just love going to the local fruttivendolo and spying the deep orange hues of a zucca, often tucked away behind the counter with a big knife nearby to cut off a hunk for anyone who asks. It’s hard for me to resist.

As it’s almost the end of the season, my husband brought home a big piece of zucca yesterday. We weren’t in the mood for pasta, which is excellent with zucca, so I cooked it the very simple and traditional way here on the Amalfi Coast. That means with aglio, olio, peperoncino and a bit of prezzemolo (garlic, oil, red pepper and parsley).

Let’s use the word “recipe” a bit loosely here, which is much the way I’ve learned to cook Italian food and indeed to fall in love with cooking after moving to the Amalfi Coast. Many of the dishes I make now I first learned while sitting in the kitchen with my husband’s family. Even in the first years when I understood very little Italian, I could still connect over cooking as I watched attentively and recreated dishes at home. Or many times my husband would call one of his sisters for a recipe and I’d overhear over the phone a few tips and directions and then have a go at it myself. So just consider this recipe like that phone call with a friend, jot down a few notes and get in there in the kitchen with some zucca of your own. It’s simple. I promise!


Recipe for Zucca

A big chunk of pumpkin (butternut or acorn squash works well, too!)
Extra virgin olive oil
1-2 cloves garlic, cut in half or smashed lightly
A generous pinch of salt (depending on taste and the size of the hunk o’ pumpkin)
Peperoncino (red pepper flakes)
A handful of parsley, roughly chopped or left whole


(1) Cut up pumpkin or squash into small pieces, about a quarter inch. The rind can be quite hard, so get yourself a big knife and be careful. I cut the zucca into about 1-2″ slices and then cut the rind off.

(2) Drizzle some oil in a large pot or deep pan and drop in the garlic. Cook over low heat until it begins to warm and sizzle, turning once or twice and pressing it into the oil to really release the flavor. You can remove the garlic now if you don’t want to try to fish it out of the pot later. I usually forget and pick it out later. See, easy going.

(3) Add the chopped pumpkin and stir well to coat in oil. Add a pinch of salt while stirring. Start with a small amount if you want to avoid over salting. If you want a bit of a kick, add some peperoncino at this step. We usually cook without it, but it is lovely in this dish.

(4) Turn the heat up to medium and cook until the pumpkin is soft. This can take anywhere from 15-35 minutes depending on the type of pumpkin. Or, if you’re like me and look at the clock 40 minutes before dinner and still have to chop that pumpkin, cover the pot with a lid and it will cook faster.

(5) When the pumpkin is cooked, test for salt and add the fresh parsley.

At this point you have a lovely contorno, or side dish, a light meal or you can add some water and partially cooked pasta and finish cooking the pasta with the pumpkin for pasta e zucca. Or you can add beans for zucca e fagioli. All very delicious and simple!


When Life Gives You Lemons …

Ciao Amalfi Coast Travel Lemon Pound Cake Recipe Amalfi Lemons

Amalfi Lemon Loaf from The Hummingbird Bakery Cookbook

I suppose if you lived in Georgia life might give you peaches. Perhaps oranges if you call the Sunshine State home. On the Amalfi Coast life really does give you lemons … and a lot of them! They’re stacked up in baskets at the markets and fruit and veggie shops and hanging on the trees just about everywhere you go. The choice of what you might do with the lemons life gives you is wonderfully rich on the Amalfi Coast. You could make limoncello, always a good choice, or you could squeeze it fresh over a salad or fish, make lemon risotto or some good old fashioned American-style lemonade.

I was in the mood for baking recently, and so I pulled out one of my favorite dessert cookbooks. To say I love The Hummingbird Bakery Cookbook is the understatement of the anno. After being introduced to the cookbook from a friend, I stopped in The Hummingbird Bakery in South Kensington (and again in Notting Hill!) in London last March. They had chocolate cupcakes with mint frosting. I was smitten.

Since then I’ve had great success with every single recipe I’ve tried from the cookbook. And, oh, have I tried some! I’ve introduced my husband’s Italian family to the wonderful world of cupcakes and brownies. The cupcakes–particularly the cream cheese frosting–have been a huge it, and the brownies are now specially requested at holidays. Oh, and you should see what happens when you introduce Italians to home-baked chocolate chip cookies! You’d think they were the best thing since chocolate chip cookies. Oh … wait … well, you get the idea.

Since there’s just the two of us and neither my husband nor I are big on sweets, I rarely make dessert except for family gatherings or holidays. Yet I do love the classic lemon cake that is very popular on the Amalfi Coast. Yet, a whole cake is just too much for us to ever hope to finish alone. I’ve been eyeing the pound cakes and loafs in The Hummingbird Bakery Cookbook lately and decided to give the Lemon Loaf of shot since it’s a lot smaller than the recipe I have for lemon cake in a bundt pan.

Ciao Amalfi Coast Travel Recipes Lemon Loaf Ingredients

Making the Lemon Loaf from The Hummingbird Bakery Cookbook

Oh my. Yes, you have to make this lemon pound cake at home. It’s one of those heavens to Betsy recipes that you’ll want to make again and again. I got impatient waiting for it to cook as the house filled with the lovely scent and made my stomach rumble. When it came out of the over and I drizzled the lemon syrup over the top the wait became nearly impossible. When it was finally cool enough to slice, I made tea because everything is better with tea. (I suppose you could have it with coffee, just don’t tell me …)

Ciao Amalfi Coast Travel Recipe Lemon Pound Cake with Tea

Lemon pound cake and tea ... yum!

Let’s just call this my English twist on an Amalfi Coast tradition! Taking the photos was hard work and was duly rewarded with another slice of cake. Then I snapped a photo on my cell and sent it to my husband promising to try not to eat it all before he came home. Yes, this is one of those cakes that requires photographic evidence.

Ciao Amalfi Coast Travel Recipe Lemon Cake

Yum ... would you like a slice?

I wish I could share a slice of this lemon pound cake still warm from the oven. But the second best is to share with you the recipe so you can enjoy it at home!


Recipe for The Hummingbird Bakery Lemon Loaf


320 g caster sugar

3 eggs

grated zest of 2 unwaxed lemons

560 g plain flour

1½ teaspoons baking powder

1 teaspoon salt

250 ml whole milk

½ teaspoon vanilla extract

200 g unsalted butter, melted

lemon syrup

freshly squeezed juice and grated zest of 2 lemons

100 g caster sugar

a 23 x 13-cm loaf tin,

greased and dusted with flour

Makes 8–10 slices


Preheat the oven to 170°C (325°F) Gas 3.

Put the sugar, eggs and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed.

Sift the flour, baking powder and salt into a separate bowl. Combine the milk and vanilla extract in another bowl. Add

one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer

up to high speed and beat until the mixture is light and fluffy.

Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.

Pour the mixture into the prepared loaf tin and smooth over

with a palette knife. Bake in the preheated oven for about 45–55 minutes, or until golden brown and the sponge bounces back when touched.

For the lemon syrup: While the cake is baking, put the lemon juice and zest, sugar and 200 ml water in a small saucepan and bring to the boil over low heat. Boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

Beautiful and easy to follow recipes!

Thank you to Ryland, Peters & Small for allowing me to share The Hummingbird Bakery’s recipe for Lemon Loaf! The Hummingbird Bakery Cook Book Deluxe Edition is published by Ryland Peters & Small at £20.00 and is available from