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Since 34 years Giglio Hotels Group in
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stars hotel to the 5 stars hotel with original and exclusive
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the typical dishes of our land; click here to take the recipes...
is famous in the world for his objects of marquetry; click here
to discover the techniques and the ability of the great
craftsmen of the past...
Sorrentine peninsula has been for centuries characterized by its lands,
their cultivation, the kinds of settlements and the social-cultural
attitude of its inhabitants. On account of this it attracts the visitor,
impressed by its original setting.
Even today the nature of the ground, an alternating of tufa and
limestone rocks, has created a type of soil particularly suitable for
The agriculture of this green land, with a multitude of vineyards and
olive groves, displays a prevalence of citrus fruit (orange and above
all lemon groves) which awards the landscape that particular colour
tipical of the oranges and lemons and thus forming a fascinating
counterpoint with the silver green of the olives.
These grounds have also given life to some traditions handed down
through generations. Among these, one of the most important is,
undoubtedly, an old recipe from which you obtain a liqueur called
Limoncello; an absolute natural product acquired by the infusion of
lemon skin in pure alcohol, employing lemons cultivated and harvested in
Another recipe handed down through the years is that of the Nocino,
rosolio prepared with the equisite walnuts of Sorrento to taste after a
good meal.Between the Saint's day of St. John and St. Paul, precisely in
the period from 2nd to 24th June - when the moon is favourable to this
operation, protective measures are taken, since the walnuts are still
enclosed in their husks.
The Sorrentine peninsula has always been rich in spring-waters, an
endowment which has allowed the vegetation to burst out in full bloom
and give a pleasant coolness in some area. Healthy water, good climate,
excellent fodder and healthy cows have renowed the whole area also for
its dairy products, among which the most important is the Treccia (pleated
cottage cheese). Fresh milk cheese and swilled paste made with a natural
fermentation, prolonged overnight to exalt the aroma and the taste of
HOW TO PREPARE THE LIMONCELLO
L. Alcohol for liqueur - 6 Lemons - 400 g. of Sugar - 6 small leaves of
cedrinum herb - 0,500 l. of Water.
Cut the outer skin of the lemons and place with the cedrinum leaves in a
covered jar with alcohol, leave them to brew for seven days. After this
time strain the infusion through a muslin cloth.Prepare a syrup
simmering the water and sugar for five minutes, and, when cooled, add to
the infuse in the jar.
Leave to rest for a week and strain again through a very fine cloth in
order to render the liqueur limpid.
HOW TO PREPARE THE NOCINO
L. Alcohol - 13 Walnuts - 13 raw Coffee-beans - 13 beans of roasted
Coffee - 3 Cloves - 3 g. Cinnamon - 3 tablespoons of Sugar - 1 Nutmeg.
Chop the nuts in four parts and mix with alcohol, raw coffee-beans,
roasted coffee-beans, slighlty pressed nutmeg and crumbled cinnamon. The
infuse should be left in the alcohol in a big sealed bottle with a large
top and kept outside, in the air and sun. After forty days strain the
alcohol to remove it from all the ingredients of the infusion. Prepare a
syrup simmering a glass of water, 3 tablespoons of sugar. When the syrup
is chilled add to the alcohol and leave the liqueur to rest for another
forty days.After this time strain the Nocino once again and then it may