Our History

Not just anchovies and tuna: Cetara can boast of being one of the spumone lands in Salerno. Matteo Zuriello started producing them in 1950: the modern bar in Cetara had already been active for over a quarter of a century and is in its second generation when it was able to give a real shake up to an already consolidated success. Importing to Cetara a preparation that for some years had appeared in Salerno, in an ice cream parlor in Lago Campo where the patron of the bar had learned this “noble art”, was for the historic activity of the Divine village, active since 1923, a way to become a real citizen symbol of the collective imagination, and to feed the birth and development of a tradition that still exists today and which represents a bit of a profane consecration on the occasion of the patronal feast of St. Peter the Apostle. This year the traditional fireworks were missing, to avoid gatherings, but not the Zuriello spumone on the tables of the Cetarese. It is much simpler today to produce and store it than it was sixty years ago: the houses are intact with refrigerators, which were in short supply at the time. “On the morning of the patronal feast, as well as on the occasion of weddings and ceremonies during the summer – recalls Franco, the elder brother who keeps the ancient and secret recipe – Dozens of boys left just before lunchtime to make deliveries, so that the spumone arrived at its destination without melting, ready to be consumed “. Although decades have passed since its arrival in Cetara, the Zuriello spumone has not changed at all The recipe is very secret, yet a careful gourmand cannot escape its composition: ice cream with creams on the outside, chocolate in the central state and in the heart a mixture based on sponge cake and alcoholic syrup that constitutes the essence of these desserts that unites it with its “twins” scattered around the Salerno area and differentiates it from the many ill-fated imitations. Not only spumoni but also ample space for classic Neapolitan pastries and croissants, as well as a good artisan ice cream: highly recommended, of course, the lemon one from Coastal.