As Amalfi Ristorante and Pizzeria approaches the second anniversary of the popular restaurant opening their doors to give diners a warm welcome owner Mario Ribuffo has decided to share one of the restaurant’s top recipes.

The eatery which is rated the best restaurant to eat in in the Cotswolds opened in 2017 and has gained an excellent reputation since then.

Speaking to the SNJ last year Mario explained what he and his team were trying to achieve at Amalfi.

“I wanted to create something with a relaxed atmosphere similar to what you’d find in a town square in an Italian village,” he said.

“We are lucky to be in Nailsworth because everyone is so supportive here, it’s a family business and we want people to feel at home.”

Amalfi’s menu is filled with authentic delicacies from Mario’s homeland - he was born in Milan - pasta is made fresh on the premises daily, as are their pizzas and they offer an impressive selection of regional dishes too.

And now Amalfi’s loyal customers can enjoy their own taste of Italy in their very own kitchen in between visits to the popular restaurant.

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A delicious taste of Napoli courtesy of the team at Amalfi (Adjust quantities to fit the number of people around your table, and the size of their appetites)





Single Cream

Cherry tomatoes

Parmesan cheese

Optional to accompany



Vegetable stock

Salt and pepper

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  • Cut a handful of Italian salami into bite sized pieces and warm through in a pan
  • Add a double shot of brandy and continue to warm for a further 3 or 4 minutes
  • Stir in enough single cream to create a sauce and add in some cherry tomatoes
  • Slow cook in the pan for a further five minutes
  • Add a small amount of vegetable stock for flavour
  • Season to taste with salt and pepper

Serve with spinach sautéed with white wine and a squeeze of lemon and a chilled glass of Italian Gavi wine.

To celebrate their second anniversary Amalfi are offering customers 20% off all meals booked by May 31 2019 (Max 6 people)

  • Let us know how you get on! Send your pictures of the finished dish to

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