Fishing Tourism in Sorrento

pescaturismoFull immersion in the truest soul of the Land of the Mermaids

The Sorrento Coast has several souls, which stem from its millennial history and contamination with different peoples and cultures.
There is the soul of reception, of warm and friendly hospitality, the soul of manual labour, of the craft traditions. The soul of the dining table, the pleasure of preparing good things with the land’s most exceptional products. And then there’s the soul of seafarers, the ancient crafts, of the fishermen who guard the secrets of a fascinating and adventurous memory, because those who dwell on the salt water know that an unforeseen dose of adventure should always be expected.
A single identity made up of many aspects, which offers itself to visitors through fishing tourism, a stimulating and engaging experience, a different and enticing way to learn about nature, the sea, fishing techniques, the typical tools of this territory, and then taste local fish cooked according to traditional recipes. A new and engaging way to see first-hand the real life of those who have always lived at sea so they know and respect it, a cherished memory of a wilder coastline that will be forever kept among the most suggestive ones and will always be tied to that moment, to nothing other than that stretch of sea.
At the Hotel our front desk is ready to provide you with information and comprehensive programs to support you in organising a special day, where the tourist’s clothes will be removed and you can experience a new relationship with the sea in the company of people who have been living their life at sea for generations

R&C Gourmet Festival at Bellevue Syrene

IMG_1662 (1)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.

IMG_1803IMG_2071IMG_2116IMG_2197IMG_2248The 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.

IMG_1931Conviviality, 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.
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Le Zeppole

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!