Sorrento
Sorrento’s cuisine is cheerful and bright, with simple dishes, rich with imagination.
Above all, the specialties are dominated by pizza and pasta, which in all their varieties have become the most consumed dish. The most cooked dish is pasta with a tomato and mozzarella sauce, but no less popular are sauces which incorporate vegetables, meat and fish. Following these are gnocchi alla sorrentina (Sorrentine style gnocchi), ravioli alla caprese (caprese ravioli) and scialatielli ai frutti di mare (seafood scialatielli).
The second course is excelled by the preparation of fish; from cod to soup, to polipetti alla impepata di cozze (baby octopus with peppered mussels). Also the side dishes, the antipasti, are by no means any less scrumptious, like the parmigiana di melanzane (eggplant parmigiana), l’insalata caprese (caprese salad) and marinated anchovies.
Finally, the deserts are extraordinary, with Sorrento’s true art of pastry making recognised in all of Italy.
From the Baba, a soft cake soaked in rum, to the celebrated pastiera napoletana and the sfogliatelle. Not to forget, are the Struffoli and the zeppole, which are fried and garnished with colorful confetti.
To conclude the meal with a flourish: a grappa or a liqueur like the famous Limoncello of Sorrento.
Typical gorgeous Sorrento Sweets. To serve with candied fruit and the sugared almonds. Preparation is very simple.
The traditional yellow liqueur easy to do at home. After forty days, the infusion should be filtered in bottles.
For this typical traditional recipe you'll need squid, potatoes, tomatoes, garlic, olive oil, chilli and lots and lots of parsley.
Sea Bream in crazy water is one of the most valuable fish in the Tyrrhenian Sea, especially between Campania.
The mussel is a typical dish of the kitchen bell, is typical of campana cuisine and easy to make. The only difficulty cleaning the mussels.
Typical summer dish of campana cuisine and easy to make. Serve hot using basil Sorrentino, absolutely fresh and so much black pepper.
Typical gorgeous dish with homemade pasta, widely used in Amalfi Coast. Resemble fettuccine, but thicker.
One of most famous dish. Prepare a paste with boiled potatoes and mashed with flour, eggs, oil or butter and a pinch of salt.
Typical Seafood spaghetti. Thoroughly washed under running water rubbing each other so as to escape the waste sand in them.
Caprese ravioli is typical dish. It takes some time for the realization of this recipe, but it is absolutely worth the effort! Success guaranteed.
After eliminating any fat on the sides of the tail of salmon, cut into thin horizontally slices, horizontally from the table.
Typical summer dish, wash the tomatoes thoroughly, Privatel green stalk and slice into thick slices about 1 cm.
Fresh octopus is recommended for this recipe, also frozen is fine, but of high quality. Sometime addition of boiled potatoes.
Typical dish of Campania. Must to be served after 15 minutes taked off the oven and the last layer of sauce should be more abundant.
