Of course you would have started the meal with antipasti, and then a primo piatto of Gragnano spaghetti, with crushed San Marzano tomatoes sauteed in extra virgin olive oil and fresh garlic ... not to mention the view. But, we are starting you at the secondo piatto and finishing with insalata.
All along the Amalfi Coast there is an abundance of seafood. A common secondo piatto (second plate) is a grilled tuna steaks with mint and olive oil. Simply grill the steaks until medium rare. When you see the raw fish appear cooked on the outside edge flip and when the rest of the outer edge is cooked pull off the grill. Season with coarse sea salt, ground black pepper, layer in fresh mint, drizzle liberally with extra virgin olive oil and a squirt of lemon. Have you ever seen a lemon from the Amalfi? Really beautiful and delicious!
Serve with a side of asparagus which grow wild throughout much of Italy in the spring. Season with sea salt, drizzle with extra virgin olive oil, and a squirt of lemon.
Insalata (salad) ... Italians eat their salad last. It is a great way to finish one's meal. It feels clean, and it truly cleans one's digestive tract. Typical Italian salad of romaine lettuce, shaved fennel, arugula, and radicchio. Dress the salad in this order: sea salt, black pepper, dijon mustard, olive oil and red balsamic vinegar. Mix and enjoy!