Minori is where Amalfitani go to eat. This small town (population 2,800) between Amalfi and Ravello has the coast's widest beach, a 1st-century Roman villa with intact mosaics AT SEA LEVEL (no cliff climbing required), and Sal De Riso — Italy's most famous pastry chef, whose laboratory and shop produce the delizia al limone (a lemon sponge-cream dome that is the Amalfi Coast's signature dessert), the ricotta e pera cake, and innovations that draw food pilgrims from across the country. Minori also has the Amalfi Coast's strongest food tradition: ndunderi (ancient pasta similar to gnocchi, from a recipe predating the Romans), scialatielli (fresh pasta invented here by chef Enrico Cosentino), and the annual Gusta Minori food festival (September). Amalfi Coast →
Plan my Amalfi Coast trip →Villa Romana Marittima (1st century AD): A Roman seaside villa discovered in the 1930s — triclinium (dining room) with intact floor mosaics of geometric patterns and marine motifs. The archaeological museum displays frescoes, stucco, and objects. Free entry. Sal De Riso (Piazza Cantilena): The pasticceria-laboratorio — delizia al limone (€4), ricotta e pera (€4-5), babà, sfogliatelle. Go early — the display cases empty by noon. The beach: The widest sandy beach on the Amalfi Coast — lidos (€15-25/day) and a free section. Family-friendly, swimmable, with the towers of Ravello visible above. Scialatielli: Fresh ribbon pasta, thicker than fettuccine, served with seafood. Invented here. Every restaurant makes them.
Getting there: SITA bus from Amalfi (5min) or Ravello bus connection. Ferry from Amalfi/Salerno (seasonal). Stay: €60-110/night (the cheapest decent accommodation on the Amalfi Coast). Eat: Il Giardiniello (€25-40 — ndunderi, scialatielli), Sal De Riso (pastries). Gusta Minori (September): A week-long food festival — cooking demonstrations, tastings, and the town's restaurants creating special menus. Combine with: Ravello (bus 15min uphill), Amalfi (5min), Atrani (10min), Cetara (15min — colatura di alici).