Albachiara b&b is swallowed up by colors an scents of the maquis that make your holiday perfect for a rest of your body and your spirit. The structure is particularly suited to accommodate groups of friends and families wishing to spend a weekend or holiday periods together in a peaceful and welcoming place. The rooms have a large terrace where you can relax and enjoy a healthy outdoor reading between the Mountains Lattari and the sea of Amalfi. Breakfast is served in a large dining room or on the terrace in spring and summer mornings. It is possible to park your car in the free parking and access to free WIFI.
Hospitality and attention to the cleaning of all rooms are what sets us apart.
You will feel right at home!
The spectacular paths suspended between sky and sea, including the famous Pathway of the Gods are the main tourist resort of Agerola and attract an increasing number of enthusiastic hikers from all over Italy and abroad. It is possible to reach different peaks of the Mountains Lattari and charming villages and coves of the coast below through the paths.
Agerola is also known for its old gastronomic traditions. Among the specialities of the area there are dairy products like mozzarella (soft cheese made of spun paste), rondella (mozzarella with various stuffings), caciocavallo (semi-hard cheese with the characteristic shape of a flask), bocconcini (small pieces of mozzarella), provola affumicata (smoked mozzarella), ricotta. A special mention deserves the provolone del Monaco, which is obtained using only milk of autochthonous cows. This is a mature cheese that requires six months of seasoning to express fully the extraordinary richness of its flavor. There are also excellent local cold cuts, e. g. soppressate and ventresche (wrapped bacon). From the tradition of making bread at home derive the typical baked goods such as taralli with double cooking (boiled and baked) and pane duro di grano (wheat biscuits). Among the fruits produced in this area there are the prugna regina, the mela limoncellona, the mela tubbiona, the pera mastantuono and the pera pennata, suited for the preparation of perfumed marmalade.