No surprise here: dining on the Amalfi Coast revolves largely around seafood. Dishes are prepared using the short, rolled handmade scialatielli or large paccheri pasta and adorned with local vongole (clams) or cozze (mussels) and other shellfish. Octopus, squid, and the fresh fish of the season are always on the menu for the second course. Cetara has been famous for its alici (anchovies) since Roman times, and even produces alici bread. Eateries range from beachside trattorias to beacons of fine dining with stupendous views.