Sorrento Local Customs

There is evidence that the walnut has been present in Campania since at least the first century AD. In Herculaneum, the charred remains of very similar shaped nuts to those of today have been found in the Casa D'Argo, while at Pompeii, paintings portraying walnuts have come to light in the Misteri Villa. The soil and climate in Campania are particularly favourable to the cultivation of this crop and have enabled it to spread over most of the plains and hills. It is not a coincidence that the most cultivated and valued Italian variety of walnut originated in Campania: it is the Sorrento cultivar, native to the Sorrento Peninsula where it has found a habitat with ideal environmental characteristics for the robust and harmonious development of the tree.

It has gradually spread from here to the classic fruit-farming areas of all the provinces of Campania (the majority with the suitable volcanic soil in the province of Naples), giving rise to a wide range of ecotypes, all known as the Sorrento Walnut, although there are two that are the most widely cultivated and marketed. There are two main types of Sorrento walnut which differ in shape: one has an elongated, regular and slightly pointed shell (the "pointed beard") at the top and rounded off at the base whilst the other is smaller and more rounded. The cultivation techniques, inspired by traditional growing methods, and the organoleptic character are the same for both types. In both cases the shell is light-coloured, not very wrinkled and thin enough to be broken with light pressure. The kernel - i.e. the edible part of the walnut - is cream coloured, not very oily, (though it can be preserved well for a certain period), substantial, soft and crunchy, with an extremely pleasant flavour and an unusual aroma and aftertaste, both when eaten fresh and after a period of preservation. The kernel also boasts a peculiar quality: unlike other types of walnut, it can be easily extracted whole, which makes it popular with the confectionery industry.

This large, round, ribbed eating tomato is light red in colour, verging on pink with green hues when harvested, it is very fleshy and firm and has a sweet, delicate flavour. Today the main production area of the Sorrento tomato coincides with its native land and is a limited hilly area on the Sorrento peninsula, in the communes of Piano di Sorrento and S. Agnello. It is these farms that have reproduced the "Sorrento ecotype", which was probably derived by selection from the "Cuore di bue" or "bull's heart" tomato (so-called due to its shape).According to others however, the cultivation of this variety was developed at the beginning of the twentieth century, when the Sorrento shipowners, who shipped lemons to the Americas, imported the seed directly from the New World.

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).

1 more image

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

Should this be in 'Wanings & Dangers'??? Apparently you must ignore Italian men if they smile or wink at you! Hmmmm.......Italian men love women and they will not chase you down the street if you smile back! (Pity!)
I dont always appreciate the advances of every Italian - but they are not the women-hunting, lusting, flirting breed we are led to believe - well, not all of them! Again, the same even in our home country - some men will smile, wink & flirt. You get a wink on holiday - you're in no danger - enjoy!

I'm not sure how many of them are strictly speaking locals, but wedding groups all seem to head for the Villa Communale gardens for their photos. The two most popular spots are by the balustrade looking out to sea or in the cloisters of the S Francisco church.

If you spend any time at the adjacent cafe (which does good ice cream, also drinable tea for 2 euros a pot), you will be able to watch the fun.

For original Limoncello you need 400 gr covers from Sorrento Lemons and 2 liters strong grappa or sprit for extracting the lemon taste. After extracting for a some time you should add 2 liters water with 800 gr sugar, and again let it rest some time. First filter it and then the Limoncello is ready for having as dessert liquer. Nam!

It is written on the sidewalk :
PRIVATE PROPERTY
USE BY PEDESTRIANS ONLY TO GO TO THE SHOPS.

It is not a private street. It is only a lane of the sidewalk which is private.

Fortunately, you are not obliged to buy in the shops....

If you have ever been to Italy, you'll instantly know about limoncello. It is a lemon liqueur that is served well chilled in the summer months. It is wonderful as a palate cleanser or as an after dinner drink. Keep your bottles of limoncello in the freezer until ready to serve.
If you want to prepare Limoncello yourself, the ingredients are simple and few, and making a batch doesn't require much work, but you'll need some time.