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The Sorrentine lemon has a “Protected Geographical Indication”

The cultivation of lemons on the Sorrentine Peninsula has thousands of years of history. Here is a widely grown cultivar that takes the name of the area: Sorrento’s “common oval Femminello lemon”, a lemon citrine yellow in colour, with a skin of medium thickness, rich inessential oils, with a strong, intense aroma and perfume and full of juice.
The presence of the lemons in the whole coastal area of Campania has been recorded since time immemorial. Splendid lemon trees are depicted in paintings and mosaics that came to light during the excavations of Pompeii and Herculaneum, cities destroyed by the eruption of Vesuvius in 79 AD.
While lemons continued to be cultivated on the Sorrentine Peninsula in Medieval and modern times, the spread of this specialised cultivation began in some Jesuit foundations such as the “Gesù” di Massa Lubrense and the “Cocumella” di Sant’Agnello.
In the eighteenth century demand for lemons increased in northern Europe and in the nineteenth century they broke into the North American markets. Lemons are in demand because of their many properties beneficial to the body: they increase its natural defences, act as detoxicants, purify the blood, have anti-rheumatic properties and reduce blood pressure. The highest levels of production and exports to foreign markets were recorded in the early twentieth century. Thus the demand for the Sorrentine lemon spread throughout the western world.
The oval Sorrentine lemon is not a defined cultivar but the result of breeding from the best and most widespread species on the Sorrentine coast. It flowers frequently and, if the winter cold did not intervene, it would flower almost continually throughout the year.
Thanks to the efforts of the Solagri Cooperative, which today brings together about 350 producers, the European Union has recognised the specific nature of the Sorrentine Lemon and its long history in the area and safeguards it with its ‘Protected Geographic Indication, or PGI, mark.
Solagri and four processing companies have founded the Consorzio di tutela del Limone di Sorrento igp.(Consortium for the Protection of the Sorrentine Lemon PGI)
The production area for the Sorrentine Lemon includes most of the territory covered by the Comuni (District Councils) of Vico Equense, Meta, Piano di Sorrento, Sant’Agnello, Sorrento, Massa Lubrense, Capri and Anacapri. In this area the Sorrentine Lemon is cultivated according to a strict discipline which provides for the use of traditional techniques and a places severe limitations on the use of fertilisers and pesticides.
Today the area covered by lemon plantations is about 400 hectares and while the total lemon harvest is estimated to be around 6,000 tonnes only about 2,000 of these are of the PGI product. The protection of the PGI mark extends to the processed products too and thus the excellent characteristics of the fresh fruit pass into marmalades, liqueurs, and oil based seasonings. Among the processed products prepared using the Sorrentine lemons, the most widely distributed is definitely Limoncello. Today the producer companies are important to the economy of the whole area. The certificated production in 2004 was 3,225,000 bottles or 2,106,000 litres.
Finally it should be stressed that the protection and revival of the Sorrentine lemon also protects and makes good use of the environment, the land, the rural culture and contributes to the entire economy of the area.

www.realposillipo.com


Sorrento’s Historical Centre

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26th april 2008 , the FIFA World Cup from Rome to Sorrento.

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Francesco Ruocco , known as Paco Manero is a well known musician and singer in and around the area of Sorrento  Paco  sings and plays many types of music , including English , American , Spanish , Italian and Neapolitan  classics . He has put together a cd made up of  seventeen classical Neapolitan songs with the help of a well known  label Sorrentomania  who produce and sell souvenirs.

Angelina Lauro - Fast Food
Piazza Lauro - Tel. +39 081 8074097

Antico frantoio_
Via Casarlano, 8 - Tel. +39 081 8072959

 Aurora_
Piazza Tasso, 10 Tel. +39 081 8781278

Caruso_
Via Sant’Antonino, 12 - Tel. +39 081 8073156

Circolo dei Forestieri
Via L. De Maio.35 - Tel. +39 081 8773263

da Emilia
Marina Grande - Tel. +39 081 8072720

da Filippo_
Via Cesarano, 5 - Tel. +39 081 8772448

da Gaetano “Vino Vero”
Via Casarlano, 19 - Tel. +39 081 8072200

Delfino
Via Marina Grande, 2 - Tel. +39 081 8782038

Di Leva
Via Marina Grande, 31 - Tel. +39 081 8783826

Giardiniello
Via dell’Accademia, 7 - Tel. +39 081 8784616

Gigino
Via degli Archi, 15 - Tel. +39 081 8781927

Hong Kong - Ristorante cinese
Corso Italia - Tel. +39 081 8781727

Il Borgo
Via Nastro Verde, 44/46 (Priora) - Tel. +39 081 8781827

Il Buco _
II rampa Marina Piccola - Tel. +39 081 8782354

Photo_
Via Correale - Tel. +39 081 8773686

Il Pozzo_
Via Tasso, 32 - Tel. +39 081 8774876

L’Antica Trattoria_
Via P.R. Giuliani, 4 - Tel. +39 081 8071082

La Fenice_
Via degli Aranci, 11 - Tel.+39 081 8781652

La Kambusa
P.zza Marinai d’Italia, 2 (porto) - Tel.+39 081 8781234

La Lanterna
Via S.Cesareo, 23-25 - Tel.+39 081 8781355

La Lanterna 2
Via S.M. delle Grazie - Tel.+39 081 8074521

La Pasteria del Corso
Via S. Maria della Pietà, 3 - Tel. +39 081 8773442

La Stalla
Via Pietà - Tel. +39 081 8074145

La Tonnarella_
Via Capo, 31 - Tel.+39 081 8781153

La Vela Bianca
Via Marina Piccola, 5 (porto) - Tel.+39 081 8781144

Le Macine
Via Atigliana, 6 - Tel.+39 081 8072034

Le Palme
Via Nastro Verde, 82 - Tel.+39 081 8784868

L’Osteria del Buon Convento_
Via B.Donnorso, 5/7 - Tel.+39 081 8071564

Lo Sperone
Via Talagnano, 5 - Tel.+39 081 8074138

Mayflower
P.zza A.Lauro - Tel.+39 081 8075809

Mondo Bio_
Via degli Aranci, 146/148 - Tel.+39 081 8075694

‘O Canonico 1898_
P.zza Tasso, 7 - Tel.+39 081 8783277

‘O Parrucchiano_
C.so Italia, 67 - Tel.+39 081 8781321

O’ Sole mio
Via Parsano, 16 - Tel. +39 081 8771067

Sant’Anna
Via Marina Grande - Tel. +39 081 8781489

Sant’Antonino
Via S.M. delle Grazie, 6 - Tel.+39 081 8771200

Sorrento Inn
Via Fuoro, 19 - Tel. +39 081 8773123

Tasso
Via Correale, 11/d - Tel.+39 081 8785809

Taverna Azzurra
Via Marina Grande, 166 - Tel.+39 081 8772510

The Garden
Via Tasso, 2 - Tel. +39 081 8781195

Tony’s Beach
Via Marina Grande - Tel. +39 081 8782170

Verdemare
Via Capo, 70 - Tel. +39 081 8782589

Villa Rubinacci_
Via Correale, 25 - Tel.+39 081 8073382

Zi’ Ntonio
Via L. De Maio - Tel.+39 081 8781623

Zi’ Ntonio Mare
Via Marina Grande, 180 - Tel.+39 081 8073033

 Hotels in Sorrento.

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Road map of Sorrento. 

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Pompeii scavi map. 

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The Minister Califano (USA) 1979.

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The tenor Enrico Caruso with his wife and daughter in Vittoria  hotel 1921.

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The actor Eduardo De Filippo in the Armida theatre.

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The King Gustavo from Sweden in Vittoria hotel 1930.

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The Princess Margaret from England in Vittoria hotel 1949.

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Rama IX Bhumiphol Thailandia Kings in Foreigners club.

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The actress Rosanna Schiaffino in Sorrento 1966.

 

 

www.turismoregionecampania.it 

www.eptnapoli.info

www.sorrentotourism.com

www.gesac.it

www.trenitalia.it

www.vesuviana.it

www.sita-on-line.it

www.metrodelmare.com

www.unicocampania.it

www.campaniartecard.it

 

 

 

Ingredients

6 Sorrento’s lemon

1 Lt of 95° alcohol

1 Lt of water

700g Sugar

Select fresh Sorrento’s lemons and wipe with a damp cloth. Peel them, taking care to cut only the yellow part of the rind and remove the white one. Place the yellow rind into a large glass jar with the alcohol and allow to stand for 10 days. This period elapsed, boil the water with the sugar for 5 min. allow the syrup to cool and add it to the jar together with the lemon peel infusion. One week later, filter the liquid and put it into a bottle. It is an excellent digestive to drink cheerfully with friends.

Enjoy!

Pastry ingredients for 4 people

500g Flour

250g Butter

250g Sugar

3 Eggs

Cream ingredients

250g Sugar

Half litre milk

5 Eggs

Filling ingredients

500g Ricotta

250g Sugar

150g Candied fruit

250g Butter

4 Eggs

2 Table spoons orange flower water

400g Coocked cracked wheat

Pastry: Mix the flour and sugar and make a well with the flour. Add the chopped butter and the egg yolks. Knead well and leave to one side. Meanwhile, prepare the filling by pouring the cracked wheat, milk, butter and lemon rind into a saucepan and cook for 10 min, stirring occasionally. Spread out the ricotta cheese in a bowl with a fork and add the 4 egg yolks and 1 egg white, the wheat, candied fruit, chopped into small pieces, and the orange flower water. Prepare the cream with the ingredients listed above and add it to the filling. Roll out the pastry, making sure it is not too thin, and place into a greased and floured cake try. Fill with the filling and even out with a spatula. Make strips out of the remaining pastry cut-offs and lay them over the cake to form a lattice design. Place in the oven at a temperature of 180° c and this masterpiece of Neapolitan cuisine will be ready in an hour and half.

Enjoy!

 

Ingredients for 4 people

50g. Pancetta

2 Cloves of garlic

1 Carrot

1 Onion

1 Stalks of celery

1 Handfull of parsley

1 Tomato

1 Aubergine

2 Potatoes

100g Beans (shelled)

1 Courgette

1 Small piece of cabbage

1 Bunch of chicory

1 Yellow bell pepper

1 Bunch of basil

Grated parmesan cheese

Oil, salt and pepper

Roast the pepperin the owen, remove the charredskin and cut it in 2 pieces. Wash and roughly chop all the vegetables, finely chop the parsley, basil, cabbage and chicory.

Put everything into a pan with 2 and half litres of water, and bring to a boil. Separately brown the pancetta with the garlic and then add them with the oil to the vegetables. Cook on a low heat with the lid on. When it is nearly cooked, season with salt and pepper, and add the grated parmesan. Mix, switch the heat off and leave with the lid on for about 10 min. Serve warm, each person adding oil to taste. The presence of the pepper and aubergine in this minestrone gives a slightly spicy flavour.

Enjoy!

Sorrentomania store is located in Piazza Lauro, 11 , in the middle of Sorrento just in front of Vesuviana train station, here you can find all good quality Sorrento’s food products and Neapolitan land area, vast assortment of Neapolitan music, souvenir and much more, come and enjoy!

Soon we will have our store on line!!!

Ingredients for 4 people:

400g. Tortiglioni pasta

500g. Tinned plum tomatoes

1lt. Extra virgin olive oil

2 Garlic cloves

Half glass dry white wine

1 Teaspoon oregano

250g. Mozzarella cheese

Salt and pepper

Cut the plum tomatoes in half lenght wise and place them in a frying pan with their juice, oil, wine and the slightly crushed garlic (making sure you have removed the core), oregano, salt and pepper.

Cover and cook on a moderate heat for 20 min. stirring from time to time with a wooden spoon. Dice the mozzarella cheese and leave to drain in a colander. Boil the tortiglioni in plenty of salted water. When the pasta is firm to the touch, drain and add to the pan with the tomatoes. Remove the garlic and cook on a low heat so the pasta absorbs the sauce well. Add the mozzarella and stir evenly into the pasta. Transfer the pasta on to a hot pasta bowl. Serve this succulent first course immediately.

Enjoy!

Ingredients for 4 people:

400g. Spaghetti

1kg. Clams

2 Cloves of garlic

1 Small bunch of parsley

Olive oil

Pepper and salt

Wash the clams well under running water and then put them in a pan where one glass of oil has been heated with the garlic. When the clams open up, remove them from the pan and extract the clams from the shell, filtering the remaining liquid through a piece of linen to eliminate any sand. Whilst you cook the spaghetti, put the calms back in the pan with the filtered liquid, 4 spoons of oil and warm up. Adjust to taste with pepper and at the end add the spaghetti and chopped parsley. Mix the spaghetti in the pan with the calms and serve straight from the pan.

Enjoy!

Here you can find all Italian and Neapolitan CD, DVD and music.

www.leaderrecords.com

The Italian and Neapolitan music and video store

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Ingredients for 4 people:

400g pizza dough

300g buffalo mozzarella

400g chopped, tinned tomatoes

extra-virgin olive oil

2 springs fresh basil

salt and Parmiggiano Reggiano cheese

And now…

…Roll out the dough and place it in an over tray. Pour the olive oil on the pastry and spread with the tomatoes.

Cover with sliced mozzarella and generously season with salt and Parmiggiano cheese.

Place the baking tray on the middle shelf in a preheated oven at 200°C and leave to cook for 20 min.

Serve the pizza piping hot, garnish with the fresh basil and pour over a dash of olive oil.

Enjoy!

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Click on your choise

Soon your video on www.sorrentotube.it , if you want, of course!

Soon all media news about Sorrento, Capri, Pompei, Vesuvius, Ischia, Amalfitan coast, gulf of Neaples and Italy…on:

www.sorrentochannel.com

www.sorrentodoc.it

www.sorrentodiscoparty.com

www.torredelsaracino.it

www.lunaband.it

 

www.linacapezza.it


Sorrentomania - P. Lauro,11 - 80067 - Sorrento - NA - Italy

Ph.++39 0818071081 - Fax++39 0818783702

info@sorrentomania.com

 

 

 

        

 

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www.neapolitanradio.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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