Typical Sorrento Cuisine
Sorrento is characterized by simple and tasty dishes
created with basic ingredients of the Mediterranean cuisine
generally produced in the area. The Mediterranean cuisine is
known everywhere as the most healthy, natural and complete.
From the characteristic seafood menus, typical of the coast
areas, one can pass to the more sturdy cuisine of the internal areas.
The oil, tomatoes, mozzarella, beans and spices give origin
to rich dishes such as cannelloni (anciently "strascinate"),
gnocchi (potato dumplings), pasta with beans, stuffed peppers
(mbuttunat’) or delicate dishes such as the Caprese salad,
pasta with zucchini, marinated anchovies, aubergine (eggplants)
parmesan.
Considered best are the home-made pastas,
with the most different shapes, the pizzas, the various types
of fresh or aged cheeses, the sausages and the vegetables c
ooked in the most different ways to accompany meat and fish of
every type.
Everything is accompanied by genuine and D.O.C.
wines, a list that gets longer from year to year, satisfying all
palates and tasting great with a good dinner. To cite just a few:
the ancient "Falerno", the famous "Taurasi", "Greco di Tufo",
"Lacryma Christi", the most recent "Asprinio", "Falanghina"
and "Coda di Volpe".
Finally a few words about the
pastry which had its origin in the kitchens of the convents in
the past centuries and attracts our sweet tooth to the pastry
shop windows. It’s all a triumph of specialties: "sfogliatelle"
(small puff pastry), marzipan, handmade ice-cream, lemon delights,
profiteroles, Capri cakes… and to finish wonderfully there are
many tasty digestive drinks, hand made in this area, with a lemon
flavour (the famous "limoncello"), walnut flavour
("nocillo" or "nocito"), liquorish or fennel flavour, etc.
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