Sorrento
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The
Sorrentine peninsula has been for centuries characterized by its lands,
their cultivation, the kinds of settlements and the social-cultural
attitude of its inhabitants. On
account of this it attracts the visitor, impressed by its original
setting.
Even
today the nature of the ground, an alternating of tufa and limestone
rocks, has created a type of soil particularly suitable for arboreous
cultivations.
The
agriculture of this green land, with a multitude of vineyards and
olive groves, displays a prevalence of citrus fruit (orange and above
all lemon groves) which awards the landscape that particular colour
tipical of the oranges and lemons and thus forming a fascinating
counterpoint with the silver green of the olives.
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These
grounds have also given life to some traditions handed down through
generations. Among these, one of the most important is, undoubtedly,
an old recipe from which you obtain a liqueur called Limoncello; an
absolute natural product acquired by the infusion of lemon skin in
pure alcohol, employing lemons cultivated and harvested in this area.
Another
recipe handed down through the years is that of the Nocino, rosolio
prepared with the equisite walnuts of Sorrento to taste after a good
meal.Between the Saint's day of St. John and St. Paul, precisely in
the period from 2nd to 24th June - when the moon is favourable to this
operation, protective measures are taken, since the walnuts are still
enclosed in their husks.
The
Sorrentine peninsula has always been rich in spring-waters, an
endowment which has allowed the vegetation to burst out in full bloom
and give a pleasant coolness in some area. Healthy water, good climate,
excellent fodder and healthy cows have renowed the whole area also for
its dairy products, among which the most important is the Treccia (pleated
cottage cheese). Fresh milk cheese and swilled paste made with a
natural fermentation, prolonged overnight to exalt the aroma and the
taste of milk itself.
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HOW TO PREPARE THE LIMONCELLO
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1
l. Alcohol for liqueur - 6 Lemons - 400 g. of Sugar - 6 small leaves
of cedrinum herb - 0,500 l. of Water.
Cut
the outer skin of the lemons and place with the cedrinum leaves in a
covered jar with alcohol, leave them to brew for seven days. After
this time strain the infusion through a muslin cloth.Prepare a syrup
simmering the water and sugar for five minutes, and, when cooled, add
to the infuse in the jar.
Leave
to rest for a week and strain again through a very fine cloth in order
to render the liqueur limpid.
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HOW TO PREPARE THE NOCINO
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1
l Alcohol - 13 Walnuts - 13 raw Coffee-beans - 13 beans of roasted
Coffee - 3 Cloves - 3 g. Cinnamon - 3 tablespoons of Sugar - 1 Nutmeg.
Chop
the nuts in four parts and mix with alcohol, raw coffee-beans, roasted
coffee-beans, slighlty pressed nutmeg and crumbled cinnamon. The
infuse should be left in the alcohol in a big sealed bottle with a
large top and kept outside, in the air and sun. After forty days
strain the alcohol to remove it from all the ingredients of the
infusion. Prepare a syrup simmering
a glass of water, 3 tablespoons of sugar. When the syrup is chilled
add to the alcohol and leave the liqueur to rest for another forty
days.After this time strain the Nocino once again and then it may be
served.
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