The Sorrento Coast is a sharp promontory that shores up the southern end of the gulf of Naples. It’s a peninsula of hilly terrain that ends abruptly at a cliff that plunges sheerly down to the Mediterranean sea.
Terraced farms grow a riot of lemons and oranges, as well as olives and grapes Sorrento coast is especially known for its lemon production, which is used to produce the famed liqueur known as limoncello, but it goes into desserts like sorbetto, crostata, and breakfast cakes, too. Being seafaring folks, the local cuisine revolves around fresh seafood, but baked gnocchi and pizza are common specialties as well.
DINNER AT DON ALFONSO 1890
The beautiful setting of a Napoleon era villa with the beautiful garden should not distract you from enjoying the flavours of the dishes prepared with locally sourced ingredients as the restaurant is also a farm, so everything on your plate comes just from the field around you.
MEETING THE PRODUCERS
Start early morning with the local fishermen fishing for a rare prawn species, the “Gamberetto di Crapolla”. After this a visit to “Il Turuziello” is a must to experience the process of the different fresh cheeses of the region like Provolone Del Monaco D.O.P., treccia, bocconcini. Can’t miss out on the famous olives of the area, “Le Torri” olives in Sant’Agata due Golfi. To get the real Sorrentino taste just need to visit “il giardino di Vigliano” lemon garden and try lemon at its best, the real limoncello.