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MAIORI

Maiori is another pearl of the Amalfi Coast. It is a pearl born out of the sea, set among the green hills covered with citrus-groves and vineyards and among the steep and bare rocks. Once it was called Reginna, then MAIOR to distinguish it from the nearby Minori. It is now a very picturesque centre situated at the end of the Tramonti Valley. Maiori was ransacked once in the IX century by Sicardo, duke of Benevento. Consequently it sought the protection of the Republic of Amalfi, with it shared splendour and decline. In 1130, after Amalfi had surrendered, it was the last town of the Republic to surrender to the Normans. When the Pisans, old rivals of Amalfi, taking advantage of its predicament, ransacked it in 1135 and 1137, Maiori, too, followed the destiny of Atrani, Scala, Ravello and Minori. Later the town was donated by Charles II of Anjou to his wife Mary. Then it belonged to the Sanseverino family, the Colonna and Piccolomini. The latter built, around the middle of the XV century, the Castle of St. Nicholas, to defend the population from the pirates. In 1622 Maiori was made royal town by Philip IV. Nowadays this town is one the most famous tourist centres of the coast, with good tourist and bathing equipments and a vast beach running along the whole sea shore. The production of lemons, exported all over the world, and fishing are quite flourishing.

It is advisable to check also the availability of the B&B and the apartments in Sorrento and the apartments on the Amalfi Coast.

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For 4-6 servings:

• 200g small podded peas
• ½ onion
• 2 eggs
• 4 dessertspoons grated Parmesan cheese
• 100 g thinly-sliced cooked ham
• extra-virgin olive oil
• salt
• pepper

Chop the onion finely and sauté in a saucepan in a few dessertspoons of oil, then add the peas, salt and pepper. Lower the heat, cover, and cook until the peas are tender, adding little hot water if necessary. Cut the ham into small strips and add to the peas just before You switch off the heat, allowing the flavours to blend. In a souptureen mix the eggs with the Parmesan, a pinch of sal ... continue