Besides lemons, walnuts and olives among its delicious typical products, Sorrento can also boast Tomatoes.
Big, of irregular shape and somewhat round, Sorrento Tomatoes have a very delicate flavour and are to be eaten raw to be able to taste their sweetness and compactness. Coming from the tomato called “Cuore di Bue”, the Sorrento Tomato owes its success to the “Caprese”, the salad in which it is the main ingredient, together with mozzarella fiordilatte cheese, with basil and extra-virgin olive oil.
According to tradition, the cultivation of the Sorrento tomato takes place in the hilly area of Sorrento, in the stretch of territory between Piano di Sorrento and Sant’ Agnello.
According to other sources, instead, the cultivation of the Sorrento Tomato dates back to the twentieth century, when its seed was imported by some ship-owners from Sorrento.
Typical of Amalfi Coast, the old craftsmanlike production of ceramics comes to life again also in Sorrento Coast.
Any kind of drawing and bright colours make Sorrento pieces of pottery precious objects to admire and, why not, to buy.
In the last few decades there has been, in fact, a remarkable flourishing of craftsmanship specialized in the production of decorated pieces of pottery.
The artistic processing of pottery is the fruit of an activity dating back to the 5th century B.C. The “Golden Age” of Sorrento ceramics, in the 19th century, coincides with the flourishing of the neighbouring Vietri ceramics: the works of naïf inspiration of this period are made with bright and sunny colours and particular and unique motives.
The works can be admired, commissioned and bought in the numerous shops of the old town centre of Sorrento.
It is possible to choose one’s own pieces of pottery among the so many shapes and the different colours of bottles, vases, pieces of furniture, kitchen tools and so much more.
Famous for its delicious gastronomy, the Sorrentine Peninsula, and Campania in general, is also distinguished for its typical Christmas fare, in particular the desserts.
If you have arranged a Christmas or New Year’s holiday in Sorrento, you have to at least try the bounty of desserts that Tasso’s city has to offer its visitors.
Try the traditional Struffoli, delicious balls of deep-fried batter coated with honey and hundreds and thousands, or Zeppole, batter flavored with aniseed and coated with honey and sugar.
Also famous, and with a very distinct taste, is Rococò, a ring-shaped cake made with batter flavoured with ground nutmeg, cinnamon and pepper and enriched with almonds, hazelnuts and citrus-zest.
One will also find almond paste in many colours and forms, sprinkled with sugar, almond flour and spices.
Also worthy of note are Mostaccioli, biscuits in the shape of a fish and covered in chocolate, Susamielli, in the shape of the letter S, delicate biscuits with liquid honey mixed into them.
These are just some of the Sorrentine desserts that you can taste during the Christmas period, a time when the town of Sorrento truly comes alive with lights, colours and perfumes which surround you in an atmosphere of pure magic!