Tuck into carefully-crafted pasta
When it comes to food, Minori has been making a name for itself since the 16th-century. For centuries, pasta was hung up to dry in the town’s sun-soaked squares, while citrus trees grew on the terraced hillsides. Today, the residents are still dedicated to making pasta from scratch, especially the speciality scialatielli – thick ribbon pasta, which you’ll find on most menus. And local lemons are used to add flavour to the pastries sold in shops along the waterfront, as well as in the area’s famous tipple, limoncello.