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Like lemon, orange is also a traditional cultivation of the Sorrento Peninsula, dating back to 1300; at the time it constituted a notable source of income, as it fueled an intense flow of direct exports, by sea, to the main Italian and European markets, so that over the centuries its cultivation has expanded and perfected. And as with lemon groves, orange groves are also protected from the wind and cold by the characteristic pergolas which, by delaying the ripening of the fruit, allow the product to be harvested in late spring. The Sorrento orange is characterized by a fairly thick peel, an abundance of seeds and juice and a rather large caliber. The juice of this orange has been consumed...

The Liqueur Mirto Much more than a simple liqueur. Made in  Sardinia since ancient times and subsequently also in Campania, myrtle is a real institution in the gastronomic tradition of the splendid island region, so much so that since 1998 it has been recognized by the Ministry of Agricultural Policies as Pat, Traditional Agri-food Product, thanks to the impulse of a producers association founded a few years earlier. A simple recipe Myrtle, in reality, is the name of the plant whose maceration of the berries produces a liqueur with an intense red color and an alcohol content of between 28 and 30 degrees. It is produced by adding only sugar or honey to berries macerated in alcohol and is preferably...

The berries of this mythological shrub are not only used for the famous Sardinian liqueur, but also in numerous recipes: from porceddu to roasts, from olives to mozzarella. Rediscovering what its role was in our cuisine until the 16th century, before the advent of oriental spices Not just liqueur, not just Sardinia. Myrtle is certainly among the spices that deserve rediscovery in the kitchen. With its strong and rich flavor, it was one of the main condiments used in the times of Ancient Rome, before the arrival of pepper definitely put it in the background. Yet the virtues of the myrtle berry are truly many. Triumph and fall of the myrtle The arrival of pepper, a very expensive oriental spice...

Limoncello End of meal par excellence, the limoncello it is a liqueur that has crossed national borders and now boasts admirers all over the world. The ingredients are few and simple: we are in fact talking about a liqueur that is obtained frominfusion of lemon peels in alcohol, to which one is added syrup prepared with water and sugar. So easy to make that it is also the most replicated liqueur at home. It goes without saying that the difference between one product and another is made by the quality of the raw materials: real limoncello is made with lemons coming exclusively from the Sorrento Peninsula and surrounding areas. More precisely, with the “Sorrento girlie”, said oval Sorrento PGI lemon.  ...

The Nocillo tradition Tradition has it that to prepare a nocillo well done nuts must be caught there St. John's night, The June 24th, period in which the walnuts are at their best ripening moment. It is said that on the night of Saint John the women disappeared into the countryside equipped with ladders and baskets, but it was only the most expert who climbed under the walnut tree and carefully chose the best fruits to delicately place in the basket. The night continued around the lit fires to work with the walnuts which, cut into four parts, were placed in glass jars, in which they were left to macerate in alcohol for 40 or 60 days. Even today, even though we no longer spend the night climbing...