Cetara Punto e Pasta

Campanian in Cetara

This tiny eating joint in salt-of-the-earth Cetara is barely larger than a studio flat, with six tables and an open kitchen from which the industrious owner-chef performs minor miracles with local fish and homemade pasta. The menu is scrawled on a blackboard. Don’t leave before tasting the fresh-off-the-boat alici (anchovies) ground deliciously into a fishy pesto.

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