The beauty of the Sorrento Peninsula and of the city of Sorrento around which this magical world revolves, is not only its nature, the views, the clean sea nor is its romantic alleys.
Sorrento has treasures that satisfy eyes, nose and mouth, that is: its food specialties.
If you are in Sorrento on vacation do not leave without having tasted at least one of the typical goodness of this place. Here we will introduce some.
The secret of Sorrento recipes is the same that characterizes Campania, Naples and the whole Southern Italy: the simplicity.
They create a dish that enhances the palate by using a few ingredients, or even two!
Not everyone knows how to do it, the masters in this are the people who live in contact with nature day by day.
And that’s why the food you will taste in Sorrento as well as being good is also healthy, genuine and safe.
The main dishes of the Sorrento tradition are very linked to seasonal products.
So you will eat some excellent spaghetti with walnuts in autumn, spaghetti with zucchini, caciocavallo cheese and parmesan in winter, scialatielli (egg pasta) with seafood in summer and so on.
The gnocchi alla sorrentina are timeless and you can cook them with diced tomatoes and mozzarella cheese.
The mozzarella in carrozza, that is breaded and fried, is always up-to-date, and it can easily replace one single main dish, as well as the pizza with buffalo mozzarella.
The second dish here is mainly based on fish! You can not stay in Sorrento and not taste the mussels with pepper, the stuffed squid, the fish soup. But you can also try the “delicacies” that are neither first nor second but may very well be eaten as a single dish too. Try for example the goodness of a tomato salad with Sorrento oil, the Burrini – small pieces of caciocavallo cheese stuffed sometimes with a knob of butter or with spicy olives, for which they are also called Burrini Diavoletti (Devil’s Burrini) – and the cheeses of the area that are a unique goodness. Try the Bebé di Sorrento a new type of caciocavallo that until now has been produced only here, or the traditional Fior di Latte, soft cheese that optimally preserves the taste of fresh milk.
The Sorrento sweets are calories, but it would be a shame if you did not try them.
The cannoli, for example, which are fried here in very hot oil and then stuffed at the very last moment with chocolate or cream; the Babà al Limoncello that combines the typical goodness of the Campanian sweet with the local specialty, the lemon liqueur; always with lemon is the famous sponge cake with cream derived from the processing of local lemons. But if you try the Chocolate Eggplant you will remain speechless! Genuine aubergines, boiled in water and sugar, and stuffed with ricotta, chocolate and almonds. At the end of your dinner you can not miss a taste of excellent local citrus fruits that can be enjoyed both as simple fruit and as liquor: limoncello, orange liqueur, mandarinetto… unforgettable!
For a taste that recalls the unmistakable scent of land and sea mingling, typical of Campania, try spaghetti dressed with Vesuvian piennolo tomatoes. They are those small, round, red tomatoes that also appear in the Neapolitan baroque nativity scene, so ancient is their use in Campanian gastronomy. They have a full flavour with a stronger
Sorrento is the land of citrus fruits. Here they produce the good limoncello (lemon liqueur) that makes your summer evenings and your parties so joyful. And here, in this rich volcanic land, oranges grow with a special flavor. The people here cultivate oranges since the 14th century and they still use an ancient method that
Amaze your friends, try to use limoncello lemon liquor for a tasty aperitif or a fancy cocktail.
The Limoncello of Sorrento Liqueur has a unique taste that is to be served at the end of lunch or dinner as a digestive, a real custom in Campania just like coffee.