Recipes
from the
Heart
of Villa
Angelina
Welcome to our virtual kitchen: a place where authentic flavors and the most beautiful memories of your experiences at Villa Angelina Amalfi come to life in dishes to prepare, enjoy, and treasure.
During our cooking classes and the convivial moments spent between sky and sea, many guests have gotten hands-on, learning the secrets of Italian and Amalfi Coast cuisine — from the tradition of Neapolitan pizza to the preparation of classic family recipes, using the freshest and most genuine ingredients, often picked directly among lemons, vegetables, and Mediterranean aromas.
On this page you will find a selection of these recipes, with detailed ingredients and step-by-step instructions, so you can recreate at home the dishes you experienced with us or that inspired you. Each recipe is designed to tell not only a flavor, but an experience: the story of a special moment shared together, filled with laughter, intense aromas, and the magic of the Amalfi Coast.
- ✔ 📥 Download your favorite recipes in PDF format to keep, print, or gift to someone you love.
- ✔ 🍋 Discover the secrets of simple and authentic Mediterranean ingredients.
- ✔ 🍕 Relive the excitement of our cooking classes right in your own home kitchen.
Recipes
exclusive
Parmesan
of aubergines
Lusso Semplice, Emozioni Pure
INGREDIENTS:
- ✔ 3–4 aubergines 🍆
- ✔ 700 ml tomato puree 🍅
- ✔ 300 g mozzarella 🧀
- ✔ 80 g Parmesan
- ✔ 2–3 eggs 🥚
- ✔ Flour to taste
- ✔ Basil 🌿
- ✔ Frying oil
- ✔ Sale
- ✔ Cut into slices (5 mm)
- ✔ Salt and rest 20–30 min
- ✔ Dab
- ✔ Flour
- ✔ Dip in eggs
- ✔ Fry until golden brown
- ✔ Tomato + basil + oil
- ✔ Slow cooking 20 min
- ✔ 1. Salsa
- ✔ 2. Eggplant
- ✔ 3. Mozzarella
- ✔ 4. Parmesan
- ✔ Repeat 3–4 times
- ✔ 180°C
- ✔ 30–40 min
Villa Angelina
Pizza experience
INGREDIENTS (for 4 pizzas)
- ✔ 1 kg flour (Caputo type or equivalent)
- ✔ 650 ml water
- ✔ 30 g salt
- ✔ 3 g fresh brewer's yeast
- ✔ 30 g extra virgin olive oil
- ✔ 1. Dissolve the yeast in water
- ✔ 2. Add the flour little by little
- ✔ 3. Add water in two stages
- ✔ 4. Add salt at the end
LEAVING
- ✔ Rest in the refrigerator: minimum 12 hours, maximum 20 hours
- ✔ Form approximately 250 g loaves
BREAD MANAGEMENT
- ✔ If cooking within 3 hours → leave at room temperature
- ✔ If cooking later → store in the fridge and take out 1 hour before
COOKING – WOOD OVEN
- ✔ Temperature: 450°C
- ✔ Time: 60–90 seconds
- ✔ Result: high, light and honeycombed cornice
- ✔ Oven at maximum (250–270°C)
- ✔ Cook on the high side
- ✔ Refractory stone recommended
- ✔ Loaf: approximately 700 g per tray
-
Cooking in 2 phases:
- ✔ 250°C
- ✔ Lower part of the oven
- ✔ Without seasoning
- ✔ 7–8 minutes
1. First cooking
-
2. Second cooking
- ✔ Add the seasoning
- ✔ Move to halfway through the oven
- ✔ Lower to 210°C
- ✔ Finish cooking
