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

Oil DOP sorrentine peninsula


OliveIn the sorrentine peninsula the cultivation of the olive tree goes back to the remotest times. Already the Greek farmers that lived in these lands loved the oil produced by them. At Punta della Campanella a Temple to the Goddess Atena was erected and became destination of pilgrimages. Along the way, first the Greeks and then the Romans, acquired the oil, that was produced in abundance, in order to pay homage to the goddess which they believed inventor of the olives and the oil. Numerous, in the years, have been the recovered rests of sanctuaries erected from the Roman in honour of the Goddess Minerva, where amphoras and containers for the offer of the oil have been found. The typical relief of the sorrentine peninsula, its volcanic nature, the typical configuration at terrace of the plots of ground assigned to the olive tree, makes the produced oil particular and valuable.


The extravergin oil of the sorrentine peninsula olive is produced with Ogliarola or Minucciola olives in a percentage not inferior to 65% and with Rotondella, Frantoi or Leccino olives, in a percentage not superior to 35%. The harvest, made by hand, must be completed rigorously within the 31st December in order to then proceed to the grinding exclusively with mechanical and physical instruments that keep the characteristics of the product and totally give back its uniqueness.
Olives


The oil of the sorrentine peninsula, that received the label DOP of protected origin, is of a pale yellow colour with greenish glares, with intensity more or less emphasized and veiled.
The smell makes the aromatic balance with a delicate odour of olive and aromatic grass yields like rosemary and the mint stand out. The sweet taste combines with bitter and spicy light notes. Extremely good on grilled fish and vegetables, it becomes an original main character on lemon salads, sorbet and delizia al limone (typical lemon dessert of Sorrento).  

 

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

Via Partenope 27
Massalubrense.
more
Website
Restaurant
O' Canonico

Piazza Tasso 7
Sorrento.
more
Website
Restaurant
Il Buco

II Rampa Marina Piccola 5 Sorrento.
more
Website
 
 
 
Taste of Sorrento
idea by Sorrentoinfo
Contacts & info: marketing@sorrentoinfo.com
 
Copyright 2005 Taste of Sorrento by Sorrentoinfo.