Ravello, panoramic views of the Amalfi Coast, and a dessert with Irpinia hazelnuts

Ravello overlooks the Amalfi Coast from a high, bright location: among terraces, gardens, and domes, a sweet treat made with Irpinia hazelnuts complements the landscape without obscuring it.

The view above Amalfi

Ravello can be reached by leaving the line closest to the sea and climbing the road from Amalfi towards the town. The change in perspective is stark: the Tyrrhenian Sea remains below, while the houses of the coast are arranged on the slopes like a clear pattern, interrupted by citrus groves, Mediterranean scrub, and cultivated terraces.

The historic center revolves around Piazza Duomo, home to the Ravello Cathedral and its medieval and Arab-Norman heritage. From here, the tour can continue to Villa Rufolo, where gardens and architecture open out onto the gulf at various points, or to Villa Cimbrone, accessible via a stroll through the village and known for its panoramic viewpoint, the Terrazza dell'Infinito. The name is evocative, but the site's value lies above all in its concreteness: a balustrade overlooking a wide stretch of coastline, with the sea, the mountains, and the villages below all converging into a single depth.

In this part of Campania, the landscape is inseparable from the table. Lemons from the Amalfi Coast bring fragrance and acidity, extra virgin olive oil complements sweet and savory dishes, while inland produce reminds us that the region doesn't live solely on its coastline. Irpinian hazelnuts come from the hilly areas of the province of Avellino, where the hazelnut groves are part of a different agricultural system in terms of climate and altitude than those around Ravello. This very encounter between the coast and the interior can become the narrative thread of a homemade dessert, designed for a Campanian table and not presented as a traditional Ravello recipe.

A soft cake with a toasted scent

The dessert best suited to this landscape is a soft Irpinia hazelnut cake, lightly sweetened and topped with a light lemon cream. The dried fruit adds a warm, almost buttery note, while the citrus zest lightens the finish and evokes the gardens of the Amalfi Coast. There's no need to create an elaborate cake: its strength lies in its moist texture and the contrast between the toasted and fresh parts.

For a 22-centimeter pan, you'll need 180 grams of shelled Irpinia hazelnuts , 120 grams of 00 flour, 150 grams of sugar, 3 eggs, 120 grams of butter, 8 grams of baking powder, a pinch of salt, and the finely grated zest of an unwaxed lemon. To accompany the slice, you can prepare 250 grams of cow's milk ricotta, 40 grams of powdered sugar, and more lemon zest. Ricotta, if worked sparingly, keeps the dessert drier and less heavy than whipped cream.

• Toast the hazelnuts in the oven at 160 degrees Celsius for about 10 minutes, let them cool, and then finely chop some; the rest can be chopped into irregular pieces to maintain a pleasant crunch.
• Cream the soft butter with the sugar, then add the eggs one at a time. Combine the sifted flour, baking powder, salt, hazelnut flour, and lemon zest.
• Pour the mixture into the greased and floured pan, sprinkle the sprinkles over the top, and bake at 170°C (340°F) for 35-40 minutes. A toothpick test should reveal a few moist crumbs, not a runny batter.
• For the cream, mix the well-drained ricotta with the powdered sugar and a little lemon zest. Serve alongside the cake, not on top, to leave the golden crust visible.

Toasting is the step that defines the cake's character: it develops the hazelnut aroma and prevents their presence from being overpowering in the batter. It's important not to overdo the lemon zest, as the aroma should complement the nuts without turning the cake into a citrus dessert. Those who prefer an even moister texture can replace 30 grams of flour with the same amount of chopped hazelnuts, checking the baking time during the last few minutes.

A break between gardens and belvederes

This cake is perfect for an afternoon break after visiting the gardens or as a restrained conclusion to a lunch, served at room temperature. The slice doesn't need any showy decorations: chopped hazelnuts, a dusting of powdered sugar, and, if available, a thin strip of lemon zest are all you need. A moderately strong coffee or a fragrant herbal tea is recommended to pair it with the cake, so as not to overpower the toasted flavor.

To visit Ravello, it's a good idea to plan time for walking: the center unfolds through climbs, alleys, stairways, and sudden glimpses of the landscape. The viewpoints don't all offer the same panorama, and they change with the light; in the morning, the sea may appear clearer, while in the afternoon, the mountains of the Amalfi Coast take on softer hues. It's a good idea to wear suitable footwear and check in advance the days and hours of access to the monuments, which can vary throughout the year.

Between the pale rock of the terraces, the green of the gardens, and the deep blue of the gulf, the Irpinian hazelnuts introduce a fragment of the Campanian Apennines. The dessert thus becomes a small regional map: the coast in the lemon, the hinterland in the dried fruit, Ravello in the slow pause needed to gaze beyond the balustrade.