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The Pastiera Napoletana

autore: admin | data: 27 December 2011 | Tag:

Ingredients:

short pastry 500 gr.

Confetioners Cream 300gr.

Ricotta (cottage cheese) 500 gr.

Sugar 500 gr.

Cooked grain 500 gr.

Butter 50 gr.

5 Eggs

Milk 200gr.

Candied fruit 50 gr.

½ Orange blossom phial

½ Cinnamon sachet

Boil together the butterm the milk, the grain and 250 gr. of sugar. Let it cool down.

Put the ricotta, the eggs, 250 gr. of sugar, the flavourings, the candied fruit and the cream in another container and add the ingredients you have already boiled.

After mixing, put the short pastry in a mould and fill it with the ingredients. Leave a little short pastry to do some strips to decorate the cake.

Cook the cake in oven (180°) for 45 minutes. Let it cool down and cover it with icing sugar.

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The lemon of Sorrento

autore: admin | data: 27 December 2011 | Tag:

As yellow as the hot Summer sun. Indigenous to India and Indo-China, the lemon is a symbol and a representation of Mediterranean countries.
Known for its therapeutic properties and considered sacred in Islamic countries, the fruit of the colour of the sun spreads throughout the West around the year 1000 thanks to its Arabian importation to Sicily.
Oval typical of the Mediterranean vegetation, it owes its name to the Persian “limu”. The earliest European cultivation was planted in Genoa in the first half of the 15th century, also its appearance in the Azores goes back to this date.
The yellow fruit comes to America at the end of the 15th century, after Christopher Columbus’s discovery, thanks to its introduction by the Spanish.

The development of lemon cultivations in the regions of Southern Italy, from Sicily to Campania, occurs after the discovery of the numerous beneficial properties of the fruit. In fact, it reveals itself a miraculous medicine of scurvy, a pathology caused by lack of C vitamin the lemon, instead, is rich in.
In the Italian territory the lemon cultivation boasts a long tradition and an incomparable quality level. Needy of modest cares and suitable for poor soils, the lemon tree cannot stand the cold but it does not need any particularly high temperatures to give its fruits. Thanks to these characteristics, it has well adapted itself to the mild and temperate climate which characterizes the seaboards of Southern Italy which soon, since antiquity, began a prosperous production of the citrus tree. For centuries, in particular from 1400 to 1800, Italians exported huge quantities of lemons at a world level, above all to Northern Europe and America.

Among the so many varieties present in the national territory, the lemon of Sorrento IGP. An integral part of the landscape of the Sorrento Coast, fragrant scent of the atmospheres of the Coast, the “femminiello comune ovale di Sorrento”, with a medium- thick peel, rich in essential oils, is one of the elements making part of the cultural identity of inhabitants in the Sorrento Coast. Sorrento lemon plantations and the ones of the Amalfi Coast, which in the course of centuries have increased in number and width, represent one of the main resources for inhabitants in the area, who have removed steep and impenetrable soils from the impassable nature of coasts, to fit them on the cultivation of lemon trees. Protected by the logo of the Protection Authority, the lemon of Sorrento IGP is one of the most precious products of Campania, so that its production is very often sold before its harvest. It represents, for Sorrento and Amalfi agriculture, one of the most profitable and performing resources under the economic point of view.

Besides numerous therapeutic properties, which make it an efficient remedy to depurate one’s body, to improve immune defences, to protect vascular walls, to be a very good hypotensive and a natural antirheumatic, the yellow fruit boasts a wide use in various fields. Basic ingredient of Mediterranean cooking, it is used for the preparation of delicious first and second courses, but also of tasty alcoholic and soft drinks and of very good cakes.

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Sorrento walnuts

autore: admin | data: 27 December 2011 | Tag:

The deep knowledge of places, its traditions and culture also pass through the discovery of it’s local products.
The presence of the walnut trees in Campania dates back to ancient times: findings in Pompeii and Herculaneum show people knew this plant since the first century A.C.
Thanks to the particular climate and geological factors, the production of walnuts in Campania has flourished and become well known: among the most prestigious variety we find the Cultivar Sorrento, typical of the Sorrentine Peninsula.

Sorrento Walnuts come in two different shapes: one is oblong and slightly pointed, the other round and small. The two types are different only in the shape but they are similar in their organic structure. The kernel is a delicious fruit in both types and it is in a cream colour normally slightly oily and easy to take out.
Cultivations of the walnut trees in Campania, in the last few years, have been moved to the Nolano-Palmese-Sarnese, Flegrea and in the Nola and Vesuvius areas.

The fruit is picked in summer, from June to September. The walnuts, not yet ripe, are picked and used to make the famous Nocino, a digestive liqueur of the Sorrentine Peninsula.

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The Sorrento Orange

autore: admin | data: 27 December 2011 | Tag:

The Sorrento Peninsula, and Sorrento in particolar ,is noted for its citrus production. The cultivation of oranges and lemons has ancient traditions and represents centuries of principal economic resources for the territory. The famed citrus from the peninsula are in fact exported to the major Italian markets and to the rest of Europe.
The Sorrento orange, like the famous lemon, are cultivated according to the traditional way of protecting the plants from the wind and the cold using a wooden scaffolding system – usually chestnut wood is used – with a height of 7 metres and a pergola-cover of straw.
Growing the fruit under these pergola’s gives the product a particolar uniqueness, a particolar maturation, that allows the fruit to be sold throughout the different seasons and therefore has earned a wide respect in comparison to other Italian citrus products.
The production along the Sorrento Peninsula see’s principally two ecotypes of tree: The Sorrento Yellow and the Equense Yellow.
Both types of plant have a vigorous growth and reach a height of 7 metres. The fruit they produce have an intense yellow-orange colour with a peel of medium thickness. The Sorrento oranges reveal numerous sections rich with seeds which give a generous amount of sweet juice.
The harvesting period for the Sorrento orange is done in the period from May to August. Like the lemon, the orange is also used as a base for a delicious liqueur and is noted as one of the typical local products.

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Sugared almond palms

autore: admin | data: 27 December 2011 | Tag:

Among the dates which are most deeply felt by Sorrento people, the Holy Week in Sorrento and in the whole Coast is rich in ancient rites and thousand-year usageswhich are re-proposed and much enhanced still today. On Palm Sunday in Sorrento, besides its traditional olive-tree twigs, there is the habit to bless also characteristic palms, made by hand with coloured sugared almonds, linked to a suggestive legend.

It is told, in fact, that during an attack to the coast of Sorrento by the Saracens, the inhabitants of Sorrento took shelter in the Cathedral. They prayed long for the town to be saved by the pirates’ attack: the ships were wrecked and the pirates died in the waters close to Sorrento. The only survivor was a young lady, a slave, who swam to Sorrento and, after reaching the Cathedral too, was welcomed and taken care of. The young lady, in order to thank the population, gave them the only thing she had: some coloured sugared almonds. According to the myth, this happened during Palm Sunday and since then, every year in Sorrento, palms have been made with coloured sugared almonds to be blessed together with olive-tree twigs.

The making of sugared-almond palms has become, in the course of centuries, a real art typical of Sorrento Coast. The craftsmanlike processing is meticulous and includes the making of flowers whose multi-coloured petals are made with sugared almonds which are threaded into metal sticks covered with tissue paper and decorated with any kind of lace and braid.

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The Provolone del Monaco cheese

autore: admin | data: 27 December 2011 | Tag:

Besides being a beautiful natural and historic place, the Sorrentine Peninsula is famous for its gastronomy and delicious typical products. Among these products there is one of the most tasty and appreciated cheese all over the world: the Provolone del Monaco. It is produced on the Lattari Mountains, an area with a wholesome air, pasture lands and plenty of water.

In ancient times the product was brought to Naples to be sold because it was too expensive for the rural inhabitants. During the sea journey from the beach of Seiano to the port of Naples, shepherds used to wear a long mantle to shelter themselves from the cold so that they seemed real monks.That’s why the cheese is called ‘Provolone del Monaco’ (Monk’s Cheese).

Technically speaking, the Provolone del Monaco is the result of a raw milk processing. The milk comes from Agerolese cows and is rich in organoleptic properties. The cheese has a characteristic ‘pear’ shape, but it can also have a cylindrical one. After it has reached the desired shape, the pickle, drying and maturing phases follow. They are made in cellars for a period of time that goes from 4 to 18 months.

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Sorrento Tomatoes

autore: admin | data: 27 December 2011 | Tag:

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.

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The pieces of pottery of Sorrento

autore: admin | data: 27 December 2011 | Tag:

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.

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Sorrentine Christmas Desserts

autore: admin | data: 27 December 2011 | Tag:

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!

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Art in the most beautiful historical residence in Sorrento

autore: admin | data: 26 December 2011 | Tag:

A Roman villa which gave hospitality to Emperor Augustus in exile. These are the ancient origins of the villa which today houses one of the most exclusive hotels in Sorrento. The building of the villa was commissioned in 1750 by the earls Mastrobuono who chose this enchanting spot on the Gulf of Sorrento to spend their Summer stays. Its transformation into hotel occurred in 1820: 30 cosy rooms to enjoy unforgettable and relaxing stays. It was chosen as a residence by important personages as Louis II of Bayern, Eugenia Empress of France to whom a wonderful fresco, still admirable today in one of the Suites, was dedicated, the Spanish minister Emilio Castelar , the woman writer Mrs Harriet Beecher Stowe and Ivan Turgenev. Or also the French poet De Lamartine, the King of Greece Victor Emmanuel III, the married dukes of Aosta, the Russian poet Jorge , Marguerite Yourcenar who, while being a guest of the hotel, wrote “ The finishing stroke”.
Between 1905 and 1907 the Villa Pompeiana, an almost perfect copy of the house of the Vettis in Pompeii, was built. Its construction was commissioned by William Waldorf Astor, with the intention of recreating an atmosphere to live through the splendours of the Ancient Rome.

The hotel has been recently fully renovated by the well-known architect De Luca. Under the numerical point of view, it has undergone an inversion: its 70 rooms have become 50. And the philosophy of hospitality has changed: the hotel has become a cosy residence, a place where to recover domestic warmth, while immersed in the beauty of a place rich in history and art and which has a breathtaking sight. The Bellevue has been in fact conceived as a sort of cosy revival of the house, not only a place where to recover from long walks and excursions across Sorrento, but also a residence to be lived and discovered.
The villa houses, in fact, common places, finely furnished, where, besides having a drink, listening to good music or reading a good book, it is possible to admire works of art on show by local artists. Guests can admire paintings, period pieces of furniture, sculptures and pieces of pottery, thus coming into contact not only with natural and landscape beauties, monuments, churches, but also with art, an expression of the culture of the place, symbol of the society which lives in a certain territory.
A guest who, therefore, besides visiting a place, will be able to know and discover its soul.
The Bellevue Syrene hotel, strong in its philosophy, offers not only welcome, but also proposes itself as a source of knowledge of the Sorrento culture and that of Campania in general. A museum house, where to be able to admire, without charge or any disturb, works such as the surreal paintings of the Neapolitan Gennaro Sardellla, sculptures of the designer Roberto Dalisi or the splendid works of the artist from Avellino Paolo Sandulli.

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