Flavors and aromas of the Sorrento Coast | Montserrat Franco
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Flavors and aromas of the Sorrento Coast
Publicado el 9 de octubre de 2013
I finally arrived to the Sorrento Coast and my first stop is at the cliffs of Vico Equense, of Etruscan origins this little town has a lot to offer from the dramatic panoramas to pizza by the meter or Michelin Guide Starred Restaurants. The Sorrento Peninsula is definitely an unforgettable culinary experience.
A view from the Saracen Tower (Torre del Saracino) dated from the VII century. Here is located one of the best Restaurants of Italy “Torre del Saraceno” by Chef Gennaro Sposito
But who where the Saracens and why they came to this part of Italy? Around the 455 AD the coast was invaded by Arab tribes, many watchtowers can still be seen on the cliffs to prepare the inhabitants for further attacks. Saracen was a term for Muslims widely used in Europe during the Medieval Era.
Now a brief tour of the tasting menu at The Saracen Tower, enjoy!
And I can only describe as “sublime” each of the well deserved Michelin stars of the creative Chef Sposito, pictured here one of the starters from his sampling Menu, all made with organic ingredients grown on his own sustainable garden. The fusion of truffles and spices gives this soufflé an interesting approach to the fusion of 2 worlds.The pistachio and herb aromatic bed for the prawns, crusted nuts and beet sauce on the sideLocal caught treasures of the sea naturally steamed on a base of hot stones well paired with Scala Fenicia wine of CapriRaw squid on its own inkThe maître offering a selection of the finest Italian, Belgium and Swiss blocks of chocolates with choice of aged rum, Armagnac, cognacs and digestives.Exploring the cellar located at the lower part of the Tower of Saracino. As a sommelier this is always such an amazing experience, I am going over the vintages, the wide selection of local growers as well as the main growing Regions of Italy: Piedmont, Tuscany, Alto Adige and Veneto.The Master Sommelier guiding me around the cellar of the Saracen Tower.The turquoise waters of the Gulf of Sorrento with the majestic Vesuvius.Fiat 500, when it comes to traveling the Sorrento Peninsula I choose the Cinquecento, easy to park and get around the coastline.Sea Bass on a bed of spiced pumpkin sauce topped with a grilled prawn at Signum Cubo Restaurant in Vico Equense. A casual restaurant inside a boutique hotel in Vico.At Cubo Signum a selection of crudos from salmon to grouper and tunaGrilled salmon with avocado sauce, the fusion of Asian and Mediterranean cuisine.The Mimosa it’s a traditional sponge cake of the Sorrento coast filled with a delicious lemon creamThe Bar at Signum CuboThe warm setting of Cubo Boutique Hotel in Vico EquenseSkating on ice in Vico Equense, it’s one of the family activities during the HolidaysThe colorful procession during the Three Kings festivities at the Piazetta of Vico. The three King’s day is celebrated with a Holy procession in many small Italian towns. I was able to watch it from my Hotel balcony.The parade during the Festivities of the Three Kings at Vico Equense just like in many Italian towns this is an ancient tradition goes back to the late 6th century.The famous Pizza a metro, a favorite with locals, this restaurant has been serving since the 1930’sThe colorful harbour of Vico Equense just at walking distance from the Saracen Tower.So I stopped by the charming restaurant of Le Ancore Hotel in Vico Equense and tasted this delicious peppered mixed seafood “impepata di frutti misti di mare” a local traditionAnother reach plate of fresh seafood including marinated anchovies, fresh Gulf shrimp, octopus, stuffed squids, grilled fish and langostinosThe famous Sorrento lemons, freshly squeezed to make “granitas” (frozen lemonade) in the summer or the dessert liquor limoncelloRemember that traditional Neapolitan song “Torna a Surriento” this is a town that will definitely make you come back.The lemons here are enormous, don’t forget to try the “Delizia al Limone” a tarty dessert that has the characteristic flavor of Sorrento’s traditional citric.Organic grown oranges from Sorrento are used to make this excellent jam produced by Casa Barone approved by The Slow Food Commission
Juicy and red tomatoes, creamy white mozzarella di Bufala, ricotta and fior di latte, fragrant green basil, topped with a swirl of olive oil. The mix of intense flavors and vivid colors, is characteristic of a cuisine that reflect the region’s Mediterranean climate. Dishes rely on their success because of the freshness of the local ingredients. Getting the fish fresh from the harbor is still part of the local life; sword fish, anchovies, mackerel and sardines; clams, mussels, octopus, squid and cuttlefish are served in dozens of ways including pasta.
But when in Sorrento, don’t forget to try the “Gnocchi alla Sorrentina”, the “Delizia al limone” and a sip of “limoncello”; you are on your way to a longer and healthy life. Salute!
