Tramonti is situated between two mountains and in the past it was part of Repubblica Marinara. It’s a windy place, this is why Flavio Gioia, the improver of the wind rose, called a rigid wind of the north "tramontana". San Pietro Apostolo church, with wonderful Baroque decorations, is very interesting, together with the Rocky Chapel.

A nice event is the lemon festival: it celebrates the most famous product of Amalfitana coast.

Tramonti with its citizens made pizza famous all over the world. Almost all the families of Tramonti had an oven to cook toasted bread. They cooked also pizza with the same dough used for the bread. This pizza was flavoured with tomatoes called "sponsilli" (kept under porticos), olive oil, and maybe lard, then garlic, oregano. The richer people added anchovies, too. Mozzarella was not put on the pizza, since milk was not used to made cheese but it was sold. But there was also another reason: pizza took a lot of time to be cooked, and so mozzarella became too dry and lost its flavour. Pizza was cooked together with the bread in the oven, without embers and flames. Tramonti citizens developed a very good pizza and they brought its flavour all over Italy thanks to the many restaurants they opened.

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written by: Stefania Maffeo