The Art de Vivre is the tenth art. With a mission: make the world a better place with cuisine and hospitality.
Belonging to the world of Relais&Chateaux does not only mean exclusiveness and sophistication. It is a declaration of intents, it means to share a philosophy founded on precise values.
Culture, passion, sharing, respect, sense of belonging to one’s land and open to the knowledge and fusion of different identities. They are not just words; it is the promise to uphold its values and commit to a project, the one that in 2014 started a manifesto containing 20 points, 20 concrete commitments in favour of cuisine and hospitality in which all the associates Relais&Chateax have decided to take part in to preserve the culinary traditions of the whole world, to share the passion for the beautiful and tasty things in life and be promoters of a more humane world.
The Gourmet Festival is the complete expression of this way of thinking and acting, and perfectly embodies all the values of R&C. It consists of four-handed dinners in which two identities, two national excellences, two strong personalities, with their rich expertise and traditions meet and collaborate to give birth to a culinary journey that opens new horizons not only of an external reality but even of their own, observed from a different point of view, with the eyes of the guest chef.
Conviviality, friendship, warmth, are expressed the most around a table, along with some good wine and the desire to know each other better and to establish bonds. The beauty of the location, the courtesy and attention of the staff, the creativity and knowledge of the chef, sharing positive harmonious and benevolent sentiments, these are the ways Realis&Chateaux intends to contribute to making the world a better place, without forgetting the respect and equity due to all the collaborators and partners of our structures, mainly the local producers, which contribute in bringing forth a healthy and sustainable territorial development.
Desserts are without doubt the main protagonist on the Christmas dinner table in the Sorrento coast, which remind us all the sweetness and kindness of mothers and grandmothers and bring back memories of joy and cheerfulness of when we were kids.
Every Italian region has its own Christmas pastry, and since everyone feels a stronger sense of belonging to their roots sometimes this distinction may surpass the regional level and characterize the single province or city. A common dessert in all the South of Italy and a must have in all the windows of pastry shops and bars are the Struffoli, crumbly fried balls of dough covered in honey and dragées, either in the sumptuous family-sized dome version or the irresistible single serving one to taste while on the street. Other desserts of the Neapolitan tradition include the Mustacciuoli, diamond shaped cakes covered in chocolate icing, the Susammielli, with their characteristic “S” shape and kneaded with honey and the Roccocò, extremely hard doughnut-shaped biscuits scented with citrus fruits. A typical dessert of the Sorrento peninsula are the Zeppole, fried ring-shaped dough with a scent of anise, flavoured with honey and decorated with dragées and orange peel. It is a “poor” dessert that has flour and water as basic ingredients. It is not difficult for those who want to try, even if the experience makes the difference. The same amounts of water and flour are used, no sugar because honey is used and a pinch of salt. The water must be brought to a boil and the flour is slowly poured and mixed until the dough separated from the pan. Then, on a slightly greased working bench, the dough is made into small sausages and then closed into a doughnut shape. At this point they need to be fried. For the dressing the honey needs to be heated with some anise and the orange peel and then poured onto the Zeppole. As a final touch, a sprinkle of “diavulilli”, small coloured dragées, which make everything even more appetizing!
The distinctive product of the Amalfi Coast, a real made in Sorrento nectar of the gods.
Yellow as the sun, fragrant, juicy, main character of the Sorrento landscape and of the Amalfi coast gastronomy, the lemon “femminiello”, also called oval lemon for its shape is one of the most typical world-known products of this area. Rich in vitamin C is also extremely versatile in the kitchen where it can enhance every traditional dish. It can be found in almost every garden of the peninsula, along with the oranges, another precious fruit of the land of Mermaids.
The lemon of Sorrento may be used in many ways but the most popular one is definitely the Limoncello. It should be mentioned that there isn’t only one recipe for this delicious liqueur, and in the Sorrento peninsula every family has their own doses and proportions among water, alcohol, and sugar. Here’s our version of the recipe for who wants to try and prepare their own home-made Limoncello, with no fear of being immodest we can claim that an excellent result is guaranteed.
If you want to bring a friend a special cadeau from Sorrento , in Hotel you can find a space dedicated to the exhibition and sale of a great Limoncello of Sorrento Peninsula .
• 1 l of pure alcohol
• 1 l of water
• 500 g of sugar
• 8-10 Sorrento lemons
Wash and peel the lemons being careful only to cut the yellow part of the skin, since the white one tends to be bitter. Cut the skin in fillet-shaped pieces and put them to infuse with the alcohol in a sealed container for three days. Then put the water and the sugar in a pan and make them boil until the sugar is completely dissolved (it takes around 8-10 minutes). Once the obtained syrup has cooled, thoroughly mix it with the alcohol, then filter and bottle it. If you can’t resist you may try it at this point, but it would be best to wait a few days.