It was back in 1966 that Adolfo “Pinkerton” Bella, from Positano, with his American wife Lucille, created the restaurant of the same name located on the Laurito beach in Positano. Adolfo and Lucille had met, fell in love and married in Positano. They already had three children - Sergio, Melania and Daniele - when they began what was then called "an adventure". But who is Adolfo Bella? To learn about this extraordinary character, you have to go back in time when Adolfo was taken prisoner and interned on the island of Crete during the Second World War. During his imprisonment he had the opportunity to know the atrocities of war experienced every day on his skin, but he also knew the wild beauty of the island's nature that was imprinted forever in his mind. After the liberation, the harsh experiences of the war led him to enlist in the partisan ranks with the nom de guerre Jimmy. The headquarters of these partisans was the village of Val di Taro near Parma and there were many sabotage actions that Adolfo, as partisan commander, organized with great courage and contempt for danger. One for all is the sabotage of the bridge over the Taro which marked a moment of great difficulty for the enemy army. After the war, Adolfo returned to his Positano and began to earn a living renting bicycles and then lambrettas and then small cars to the first tourists who began to return to Positano. During the summer Adolfo supplemented his work by being a water ski instructor and used the first Riva motorboats as a means of transport that were seen whizzing through the waters of Positano. And it was during one of these excursions that Adolfo saw the small and wild beach of Laurito: in his mind came the memory of his Greek island where despite being a prisoner he had had the opportunity to discover simplicity of life and adoration for the sea. The decision was immediate: here and only here he would build a small welcoming place for those who wanted to refresh themselves in the silence and beauty of nature. Today, after 40 years, the beach of Laurito, with its restaurant, have become, despite their "wild simplicity", a national and international meeting place that has attracted stars and divas, politicians and magnates, artists and ordinary people. which all return to the beach of the “da Adolfo” restaurant in Laurito. It is as if they had made an "ideal date" to find themselves in this dream corner. What dictated this success? It is easy to explain.
If in your mind and in your heart you are looking for a reference of pristine beauty to spend your days of freedom at sea and in the sea caressed by a breeze that discreetly spreads on your skin, if you want to be flooded by the sun, if you want to taste food with an ancient flavor prepared in a skilful way, if you aspire to keep away the intrusive sounds of radios, I-Pods and mobile phones, if you want to immerse yourself and swim in a cave where the mineral waters of a spring invade it before diving into the sea, the beach di Laurito fully satisfies all these desires of yours. Here is the explanation of the continued success of this paradise. Today, as 40 years ago, you can reach Laurito beach by sea, on a Sorrento gozzo which in less than 15 minutes picks you up from the large pier of Positano and lands you on the beach that has been defined as “the last paradise”. The short journey along the coast, towards Amalfi, plunges you into those “deep and liquid silences like the green eyes of a green cat” which are “the appetizer of the spirit” that will make you enjoy the time you spend on the Laurito beach. This short transfer is a free and exclusive service made for the customers of the “da Adolfo” restaurant. Today, as always, Adolfo, from the height of his venerable age, oversees the life of Laurito while the reins of the management have passed to his son Sergio who, in full respect of traditions, has made intelligent improvements to the structure of the restaurant without upset the initial appearance of the place. The culinary traditions that have determined the success of the restaurant da Adolfo a Laurito are fully respected. (Just mention, one for all, the slices of mozzarella, spread on wild lemon leaves collected from the trees that grow on the rocky cliffs behind the beach and cooked on a charcoal grill to justify a trip to this "last paradise" ). The days spent on the beach of Laurito have a background soundtrack created by the undertow that softly murmurs on the stones and which naturally mixes with the calls of the cormorants that quickly dive into the waters. Their dives help fishermen to identify the schools of fish that cross the sea of Positano offshore. If you want to live in these atmospheres and respect these traditions, find yourself on the pier of Positano and jump into Adolfo's gozzo. You will easily recognize it because the mast of this goiter is surmounted by a large wooden fish painted red.
RESTAURANT / BAR / WHALE RESTAURANT / BAR / BEACH ESTABLISHMENT
- 5 minutes from Positano by boat - 5 minutes from Positano by boat
- Leaves from the pier from 10 am to 1 pm (look for the red fish) and comes back from 4 pm onwards ... - The boat leaves the pier from 10 am (look the red fish ) and returns from 4 pm on…
- The boat service is free and reserved only for restaurant customers. - The boat service is free of charge and reserved for restaurant clients only.
Other beach services include: Bathrooms, Change room, Shower
- Mozzarella grilled on lemon leaves - Grilled mozzarella on the lemon leaf
Pasta all' Amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice. The basic ingredients are basically three: pecorino, guanciale and tomato sauce. The most traditional pasta forms that the Amatriciana Sauce, are : Bucatini, Spaghetti, or Rigatoni. This pasta dish along with Spaghetti Carbonara, and Cacio Pepe are the 3 famous pasta dishes of the Roman Culinary Repertoire. Of these three famous Roman Pasta Dishes, Pasta all'Amatriciana is the easiest to perfect and the only one of the three in which you can make the sauce before serving the pasta, as well as being able to make a large portion of sauce, refrigerating it, and being able to use it for several days, whereas Carbonara and Cacio Pepe have to be eaten immediately, and can not be made ahead of time. These are the advantages that Past all'Amatriciana has over Pasta Carbonara and Cacio Pepe.
1 pound Bucatini, Spaghetti, or Rigatoni pasta
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated Pecorino Romano Cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.