Restaurant Da Filippo
Via Cesarano 5
Sorrento.
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TRADITIONAL RECIPES TYPICAL PRODUCTS LIST OF RESTAURANTS
* min 4 char

The Peninsula, has a very ancient cheese tradition, and indeed it offers tours searching ancient tastes and historic wines, through products and producers, expression of the territory. Let's start with the limoncello of Sorrento (a typical liquor made with lemons), and with the oil DOP (Protected Origin Product) of the Peninsula Sorrentina and continuing with the pasta of Gragnano and with the dairy products of Agerola, having stops at real taste temples, and wandering about for wine cellars and crushers. Our itinerary starts from Vico Equense, a real gastronomic heaven, where small "taste artisans" manufacture great products, as the sausage and the salami made of pig meat and orange peel, and the wonderful cheese products,... [continue]

ORANGE OF SORRENTO
Oranges and lemons were already an important source of income for the Sorrento-Amalfi Peninsula as far back as 1300 and fed an intense flow of direct export to the main Italian and European markets. The two species have dominated alternately through the centuries. This has depended on the ups and downs of the market, which have made farmers turn to one crop or the other and sometimes make unwise change backs. Consequently it is necessary to reorganise local citrus growing today, as its importance for the landscape is invaluable.... [continue]

LEMON OF SORRENTO
According to some, the lemon was brought to Campania in the first century BC by the Jews, for whom it had a ritual value. The portrayal of the lemon in mosaics and paintings that came to light with the excavations of Pompeii shows their common use in the Neapolitan area since ancient times. What is certain is that this citrus fruit has acclimatised incredibly well to the land in Campania and has prospered marvellously, until becoming at one with it. So much so that it would be impossible to imagine the Amalfi and Sorrento Coasts without their charming, beautiful and extremely fragrant lemon gardens... [continue]

WALNUT OF SORRENTO
There is evidence that the walnut has been present in Campania since at least the first century AD. In Herculaneum, the charred remains of very similar shaped nuts to those of today have been found in the Casa D'Argo, while at Pompeii, paintings portraying walnuts have come to light in the Misteri Villa. The soil and climate in Campania are particularly favourable to the cultivation of this crop and have enabled it to spread over most of the plains and hills. It is not a coincidence that the most cultivated and valued Italian variety of walnut originated in Campania: it is the Sorrento cultivar, native to the Sorrento Peninsula... [continue]

TOMATO OF SORRENTO
This large, round, ribbed eating tomato is light red in colour, verging on pink with green hues when harvested, it is very fleshy and firm and has a sweet, delicate flavour. Today the main production area of the Sorrento tomato coincides with its native land and is a limited hilly area on the Sorrento peninsula, in the communes of Piano di Sorrento and S. Agnello. It is these farms that have reproduced the "Sorrento ecotype", which was probably derived by selection from the "Cuore di bue" or "bull's heart" tomato(so-called due to its shape).According to others however, the cultivation... [continue]

Spaghetti Tomato Sauce
Frizzle garlic with oil and add chopped tomatoes, a pinch of salt...
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Puttanesca Pasta
Frizzle garlic and ret hot pepper in oil, add anchovies (unsalted and filleted) melt at low heat...
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Linguine Fellone Crab
Mash crab's carapace and claws, rinse if necessary. Frizzle...
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Larded Mezzanelli
Chopped bacon fat with garlic. Soften onions with the melted lard at low heat...
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Octopus Salad
Clean octopus, being sure to remove the keratinous pit, boil and cool. Chop...
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Potato Dumplings
Bring potatoes to a boil, and when cooked, peel and sift. Let...
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Peppered Mussels
Clean mussels; put them into a pot with pepper and two stirring...
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Pasta Ragu' Sauce
Boil pasta in abundant salty water, drain and pour pasta in...
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Neapolitan Lasagna
Boil pasta, drain and season it with some cheese, salt and pepper...
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Genovese Pasta
Tie beef; cut onion into thin slices, chop carrots and celery. Put everything...
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Restaurant
Antico Francischiello

Via Partenope 27
Massalubrense.
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Restaurant
O' Canonico

Piazza Tasso 7
Sorrento.
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Restaurant
Il Buco

II Rampa Marina Piccola 5 Sorrento.
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