No matter how high the temperature rises on the sun baked beaches of the Amalfi Coast below, in Tramonti the air is always refreshingly cool, making it the ideal place for cheese making.
The town’s mozzarella fiordilatte is one of Italy’s finest cheeses and one of the principal ingredients in a gastronomic delicacy which has made Tramonti famous throughout the world: pizza.
It is said that the pizza of Tramonti was ‘invented’ as a way of using up the dough left over from bread-making.
To this simple base, tomato and a sprinkling of cheese were added. The resulting “pizza”, was cooked in a wood burning oven, and then shared amongst friends.
Immediately after the Second World War, a number of young men from the townemigrated North. Here they opened a series of pizzerias.
Today there are almost 3000 pizzerias making the Pizza of Tramonti, the recipe of which was certified in 1991 during the very first Tramonti Pizza Festival.