 Pay attention where you are walking by GUYON | Learn the local customs of Sorrento. Tips and photos posted by real travelers and Sorrento locals. Sorrento Map |
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Limoncello is made and sold all over Sorrento and comes in a wide array of bottles of different shapes and sizes. most places have there own recipes and in quite a few shops you can see the vats were it is being made. it is quite easy to make as long as you have the room to store it. This is a simple recipe..
Ingredients:
6 Lemons (unwaxed)
1 Litre of 95% Alcohol (you can use a strong Vodka or Grapa instead)
1 Litre of water
700g of Sugar
Wash the lemons and peel them taking care to cut only the yellow part of the rind and remove the white part.
Place the yellow rind into a large glass jar (must be able to hold over 2 litres) with the Alcohol and allow to stand for about 10 days.
After the 10 days boil the water with the sugar for about 5 minutes and allow to cool (it will be like a syrup) then add it to the jar with the Lemon peel and alcohol.
After 7 to 10 days pour the liquid through a strainer and put it into bottles.
It is best drank with lots of ice
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 Caprese (Caprese salad) by Balam
500g buffalo mozzarella,
500g tomatoes,
extra virgin olive oil,
fresh basil,
oregano,
salt.
method:
Choose - if possible - mozzarella and tomatoes having equal dimensions, and slice at the same thickness. Season slices of tomatoes with a pinch of salt and alternate with slices of mozzarella. Add lots of fresh basil, a pinch oregano (optional) and pour on some extra virgin olive oil.
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 by malkin
1 - If you want to get local atmosphere in restaurants avoid eating before 2 p.m. at mid-day and 9 p.m. for the evening meal
2 - Remember that many shops will close at about 2 p.m. and stay shut for a good couple of hours. Leave a Comment
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 linguine alla puttanesca by Balam
320g linguine,
300g small tomatoes,
60g black olives,
30g capers,
30g salty anchovies,
1 and 1/2 decilitre extra virgin olive oil,
2 cloves garlic,
chopped parsley, red hot pepper, salt
Method:
Frizzle garlic and ret hot pepper in oil, add anchovies (unsalted and filleted) melt at low heat. Add chopped tomatoes and cook rapidly at high heat, mix with pitted olives and capers. Boil linguine and drain slightly undercooked, pour into the sauce, mix and complete with chopped parsley.
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 Arancia di Sorrento (Orange
of Sorrento) by Balam
The Sorrento orange and the lemon share the same cultivation technique: wooden stakes (usually made of chestnut wood from the surrounding areas) are used and may be anything up to 7 metres in height. Straw mats are arranged over the top (the traditional "pagliarelle") to form a cover that can be replaced or used with nets and windbreaks to protect against the wind and cold. This cover delays the ripening of the fruit, which can be sold at a later period than other Italian oranges, thus allowing wider profit margins. From the mother cultivar, "Biondo comune", two local ecotypes have reproduced and gradually become established: the "Biondo Sorrentino" and the "Biondo Equense". Both are vigorous, upward-growing plants, which often reach 7 metres in height.
The fruit are an orange-yellow colour of varying intensity and large in size (the Sorrento is the larger), with medium-thick skin, numerous, seedless segments and sweet, juicy flesh. The harvest begins in May and continues to the beginning of August for the fruit that develops from the later flowering. A syrup can be made by macerating the Sorrento oranges, it has a rich aroma and flavour and is on the regional list of traditional products. The Consortium for the protection of the Sorrento Lemon has turned its attention to the excellent juice of this orange in order to attain DOP recognition (Protected Denomination of Origin).
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 Neapolitan Lasagna by Balam
Notice that this recipe is for 10 serves in order to have a best result, since it's a traditional dish commonly prepared for some festivities.
600-700g pasta for lasagna,
450g meat balls,
500g ricotta cheese,
450g well dry buffalo mozzarella or fior di latte cheese,
500g "cervellatine" (thin sausages),
abundant ragł,
250g parmesan and pecorino cheese,
ground black pepper (small quantity)
Method:
Boil pasta, drain and season it with some cheese, salt and pepper. Fry meatballs; frizzle sausages, cool and cut them into slices. Cut mozzarella in pieces and dissolve ricotta with part of ragł. Lay ragł on the bottom of a greased wide baking pan, superpose with a layer of lasagna in order to cover the bottom and borders (let pour out enough lasagna from the borders to cover at the end). Lay ragł and ricotta cheese, fior di late or mozzarella, meatballs and slices of sausage, sprinkle with Parmesan cheese, a pinch of pepper and add some more ragł. Repeat lasagna layer and filling. At the end complete with the layer of lasagna (the one pouring out from borders), ragł and Parmesan cheese. Bake until a brown crust comes out and lasagna is compact. Cool down, pull out of the baking pan and serve with pecorino flakes and some more ragł.
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 Pomodoro di Sorrento (Tomato
of Sorrento) by Balam
Since the beginning of the nineties, when demand increased, this tomato has also been grown in limited areas of plains in the communes near Vesuvius, such as Gragnano, Boscoreale and Torre Annunziata (though the tomato has slightly different pomological and organoleptic characteristics to the Sorrento tomato grown in the traditional production area). The Sorrento tomato owes some of its success to the famous Caprese salad, the classic dish of tomatoes, basil and local fiordilatte cheese (mozzarella) from the Lattari Mountains. The renewed and considerable interest that this product has raised with local vegetable farmers has lead to the setting up of a promotional committee to apply for the IGP brand (Protected Geographical Indication).
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 Doggy dreaming........ by leics
I like dogs, but am very wary of those I don't know. However, it soon became apparent that these wandering canines were not in the least bit interested in me (apart from a rather lovely one in Amalfi, who attached himself to me for a walk along the prom). Even the 'stray' dogs in Pompeii/Oplontis were not bothered; they just pootled around doing their usual doggy thing regardless of visitors.
How many dogs were 'strays' and how many simply having a good time looking after themselves I couldn't tell. Certainly not one of them looked underfed, and most of them looked pretty clean too. The dog in the photo, gazing longingly at the closed door of the butcher's shop, was just trying it on, imo!
As far as I could tell, the only thing to be wary of is what they leave behind them on pavements. Leave a Comment
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 by Balam
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 Card-sharks by barryg23Leave a Comment
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- Villa Alviana Anna Bed & Breakfast
Via delle Rotonda, 9, Sorrento - Grand Hotel La Pace
Via Tordara, 10, Sorrento - La Ripetta
Via Ripa di Cassano 4, Sorrento - Villa Monica B&B Sorrento
Campitiello 14 Casarlano, Sorrento - Grand Hotel Moon Valley Sorrento
Via Caulino 5 Seiano di Vico Equense, 1, Sorrento - Sorrento Town Suites
Via Santa Maria della Pieta 30, Sorrento - Hotel La Tonnarella
Via Capo 31, Sorrento - Relais Villa Savarese
Via Marion Crawford 59, Sorrento - Il Roseto Bed And Breakfast
Corso Italia, 304, Sorrento - Central Hotel
Corso Italia 254, Sorrento - Londra
Via Cocumella 12, Sorrento - Grand Hotel Flora
Corso Italia 248 Neapolitan Riviera, Sorrento - Villa di Sorrento
Viale Caruso 6 Piazza Tasso, Sorrento - Mami Camilla
Via Cocumella 4, Sorrento - Casa Astarita Bed and Breakfast Sorrento
Corso Italia 67, Sorrento
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