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Positano

particularities: it is, in fact, rich of essential oils, was given the name: Santarosa. But this kind of Business Proposals in Campania
Tasting Pompeii which are making the Lemon from Sorrento very sweet couldn’t rest isolated in that place, in the
and Amalfi Coast perfumed. The pulp is very juicy: it is exactly the XIX century at Naples Pasquale Pintauro didn’t
juice that presents an elevating level of acidity, a
limited himself in spreading it, but he also mo-
3 days presence of vitamin C and mineral salts. dified it by eliminating the sweet cream and the
black cherry, suppressing the monk’s hood protu-
1 Day: Pompeii - Sorrento (27 km) 2 Day: Sorrento - Positano - Amalfi (32 km) berance. The “Sfogliatella” was born its most fa-
nd
st
A panoramic tour of Pompeii, the buried city. The first thing we do in the morning before de- mous variety “the riccia” of triangle form formed
There was no an escape for almost nobody, when parture will be tasting the icon of the Neapolitan by a puff pastry in thick layers with semolina, ri-
in the 79 AC Vesuvius erupted and buried the culture: one tazzullella of espresso coffee in the cotta, caditi, eggs and sugar.
entire city which remained under a lava mantle Tasso Square, the center of Sorrento. After that
often up to 3 meters which cemented the citizens we will direct to Corso Italy, the street of shop- 3 Day: Amalfi - Minori - Cetara (16 km)
RD
and destroyed any kind of life. ping. We will move to the inside of the promonto-
After we will proceed to Sorrento, to stop in one Walking through the Corso Italy and its many ry where by stopping in the Minoti village, we
factory for the gastronomic tour. We will explore small streets, we will bump into some food stores will taste the Provolone of Monaco and the very
the olive and lemon groves before observe the and local groceries, famous by the plait. An ad- fresh ricotta. This last cheese in fact, is the funda-
processes of wine, oil and honey producing. vice: prepare to yourself one panino to take with mental ingredient of the Ndunderi, antique tra-
the fresh braid and sliced to your liking. ditional gnocchi. We will visit the famous bakery
Curiosity: The antique Pompeii, submerged by a We leave Sorrento to reach Positano, where we De Risio, and will taste the typical sweet of the
layer of debris and lapilli from the eruption of Ve- are going to lose ourselves into its bakery shops Amalfi Coast: the lemon delight. Finally we will
suvius, has been preserved until our days thanks and we will taste the sfogliatella without the ri- reach the Cetara’s restaurants, a small marine
cotta.
to the natural happening that had stopped the Our day will finish to Amalfi. Amalfi is without a village where it is possible to taste the famous
time. We in fact know the uses and traditions in doubt the most renowned destination, with its anchovy sauce of Cetara.
Pompeii like the archeological diggings, thanks refined lemons that replace the undeniable in-
to which we discovered the constant production gredient of the coast’s gastronomy. You need to Curiosity: According to one legend the caprese 183
and consume of wine by the citizens back in the taste the Scialatielli all’Amalfitana, a handmade cake was born in the 900s by a baker who from
antique time. The diggings in Pompeii are still to- pasta topped with clams. the emotion of making a chocolate cake for three
day active, in the green part of the Archeological Curiosity: One day over 400 years before, the friends of Al Capone forgot to use flour in the re-
Park, the expanse of grapes produce an excellent nun in charge of the kitchen realized that she ad- cipe: one definitely appreciated mistake. Today
wine. ded a little cooked semolina in the milk. It was the caprese cake can be tasted everywhere, in
impossible to throw it, so she put inside a little the restaurant or in the bakeries of Salerno, in
The lemon from Sorrento is different from the dried fruit, sugar and liquor of lemon, but she ne- the end of a romantic dinner, maybe like an after-
other citrus fruits for its organoleptic proper- eded to prepare the shell, so she put two leaves noon snack or for a tasty breakfast!
ty. Its medium-big dimension. The peel has the of pasta and added lard and a little white wine
characteristic of being enough thick, and having and in the middle she put stuffed, lifted the up
a yellow citrine color. The last one is one of its leaf giving it a form of monk’s hood. To this sweet
Eno-Gastronomia, il meglio della regione Wines & Gastronomy, the best of region