Gnocchi and escalopes alla Sorrentina share the use of typical local tomatoes and of fiordilatte (a type of fresh milk cheese) coming from the Lattari Mounts and occupy a relevant place in the local tradition, but sea specialities play the role of "main course". The Sorrento Coast can boast one of the highest concentrations of restaurants able to excel in the wine-gastronomical outline and to draw the attentions of gourmets used to orientate themselves in function of reports of the most prestigious guides of the branch. Just because used to delight any kind of palate, chefs of international fame, who guarantee the quality and the goodness of dishes served in Sorrento, are ready to prepare any kind of speciality. Yet, there are some typical local dishes which, still today, despite their simplicity, exert a particular charm. Among all of them, the famous gnocchi alla sorrentina as well as the famous Escalopes alla Sorrentina. They are specialities made particular by the use of some common ingredients. The gnocchi as well as the escalopes , in fact, to be prepared alla Sorrentina, need the use of peeled tomatoes (though coming strictly from local cultivations), of fiordilatte (coming from the neighbouring Lattari Mounts) and of Parmisan cheese. The adding of basil to first courses and that of parsley and/or oregano to second courses, then, end up to intensify the aroma and the goodness of unmistakable flavours and tastes. They seem to be relatively simple dishes, but the secret hides in the cooking times of the tomato sauce and the ways of adding the ingredients to the dishes. Also the choice of the times of adding of the fiordilatte is not random. Dishes, in fact, must be served , while still smoking, with melted and stringy cheese, but not burned. In this sense, the evaluation of cooking temperatures has a fundamental role. The use of too hot ovens or – on the contrary – not enough hot can end up to compromise the final result. Someone has, more recently, tried to propose some changes, by testing themselves against the preparation of saltimboccas alla sorrentina, even if it is actually a change of the traditional escalope, to which some salami and cold meats are added (some people prefer Parma ham, whilst other prefer the use of Neapolitan salami). The oldest recipes, yet, are the most appreciated and requested ones. Among the typical local dishes, however, sea specialities cannot miss. These ones – though not having a qualification characterizing their territorial provenience – are surely among the most longed for deliciousnesses by lovers of good cooking. In this field, we can mention an infinity specialities, though the most required are : Spaghetti with clams, sauté of mussels, risottos with seafood, fish all’acqua pazza and various kinds of fried food (not to mention the many innovative variants). They are delicious dishes able to delight anyone, besides to contribute to keeping the fame of the Sorrento Coast high, as it is a land in which any sensorial capacity is wonderfully captured in an unforgettable mixing of pleasures.
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