Slow Food is an international movement committed to returning value to food, respecting its producers, in harmony with the environment and ecosystems, thanks to the knowledge preserved in the territories and local traditions.
The Good, Clean and Fair food movement:
the territory of the Sorrento peninsula, inhabited by Greeks, Phoenicians and Tirreni, still retains an ancient small-scale agriculture more than two thousand year old, from the Stabiae gardens, through the mountains and the hills of Vico Equense, to the citrus groves of Massa Lubrense perched over the sea of Punta Campanella.
famous are the Sorrento lemons and the blond oranges, the Sorrento peninsula walnuts, Castellammare di Stabia violet artichokes, the amarena (sour cherry) of the Colli di San Pietro, the small Crapolla prawns, the Butirri beans of Vico Equense, legumes of Stabia gardens, the tomatoes of Sorrento, the provolone del Monaco DOP, the cicerchie (grass peas) of Capri, the fresh cheeses and the treccia (braid) mozzarella fiordilatte, other DOP products like the olive oil and the wines of the Sorrento peninsula. But the whole Campania produces extraordinary products, from Gragnano pasta to Vesuvius tomatoes, the base of the famous Mediterranean diet.
the Osterie Slow Food, restaurants allied with small producers, and shopping with Slow Food with discounts for members.
Slow Food Costiera Sorrentina e Capri is a non-profit association at local level, called Convivium or Condotta, run by the volunteer work of its members.
By joining Slow Food you can support its projects around the world: Earth Markets, the School Gardens, Slow Food Presidia, the Taste Workshops, and Master of Food are but some examples.
Tradition Gourmet Tour Schiazzano
Visit to a local historical and organic lemon-farm.
Enjoy a walking tour of the citrus and olive groves, and learn about the farm’s history, production, and traditional farming techniques.
Head to the tast
ing area to sample the farm’s fresh products: fresh lemonade, orange and lemon homemade jams, extra virgin olive oil, simple and in the different flavorings, everything on homemade bread.
The first step ends with homemade limoncello, the quintessential Italian liqueur: you’ll learn the family recipe by taking part in the demonstration, and then you’ll taste it.
At the end of the first step you ‘ll be transported with their “Ferrari” called APE CALESSINO to the nearby cheese-farm called IL TURUZIELLO to participate in the guided tour of the farm, starting from the organic feeding of the cattle to finish with the MOZZARELLA MAKING SHOW.
You will then taste the fresh MOZZARELLA fior di latte (literally flower of milk) freshly made, RICOTTA two hour old, CACIOTTINA and the typical aged cheese called PROVOLONE DEL MONACO DOP, all accompanied by a glass of a local organic wine.
After teasing your palate, it will be time for some classic Italian/Neapolitan PIZZA, at the restaurant DA FRANCESCO, in the historical center of SCHIAZZANO, for a hands-on PIZZA MAKING class.
You’ll learn how to make a typical Neapolitan Pizza Margherita, sink your teeth into your creations, not only metaphorically, and end with homemade dessert and coffee.
Pickup from your Sorrento hotel in the morning (or afternoon)
Holiday Farm Turuziello
Via Turiello – Massa Lubrense (NA) – Italy 80061
Cell. phone+39 338 100 9955
Farm Company “O Professore” of Piano di Sorrento
For over a century, the Farm Company, following the tradition of its founder Giuseppe Maresca (class 1884) despite the evolution and globalization of intensive agriculture of profits, proudly continues to protect a large area of 14000 sq., a typical “Sorrentine garden”, that, in addition to tasty oranges and scented lemons, contains minor crops (Apple, pear, quinces), nuts, figs, olives and vines.
Some of the specialties developed by the company are: the SCIUSCELLE, exquisite sweets, from the shape that recalls the fruit of the carob, covered with chocolate; the “ Kiss of Sorrento “, praline in a dark casket, sweet caramelized slices of orange enriched with chocolate; the LIMONCIOC, perfect marriage between the Limon IGP Sorrento with caramelized slices and dark chocolate; the ANCIENT CHERRIES, very tasty fruit variety “of the mountain” infused with anise; and the marmalades of bitter oranges, blond orange, and tangerines, all made with sugar, passion and nothing else.
After the welcome to the farm, the visit consists of a walk, during which fresh lemonade juice will be offered in the shade of lemonade, together with detailed explanations of local history and traditions on citrus fruits and on the territory. The farm also houses a majestic crib, which can be visited.
A seated buffet lunch will be served in the garden.
Azienda Agricola O’ Professore 1912
Corso Italia 236
80063 Piano di Sorrento (NA) Italy
Tel: +39 081 878 6474
Cell: +39 339 460 7420
The Grangia – Abbey of Crapolla
The Grangia was established in the Middle Ages, as a dependency of the Abbey of Crapolla, by the Benedctine monks.
It was a monastic life small centre, and, following to the rule of Saint Benedict, ORA ET LABORA, comprised also a large strecth of land, which was cultivated by the monks.
The Grancia lies on a sandy plain between the sky and the sea, on the hills of Vico Equense, originating rom many eruptions of Mount Vesuvius.
The view from those hills encompasses Capri, Ischia and Procida, and visitors are taken almost by magic to an unspoilt surrounding.
In 2008 10000 vines were planted, and they are still tended only manually, like in the old times.
The types of vine planted are falanghina and fiano (white wines), pinot nero (red wine) together with pre-existing merlot and uve di Sabato (Saturday’s vine – a local vine only).
Two options are offered:
- Visit to the vineyards and wine cellar with aperitif and wine tasting
- Visit to the vineyards and wine cellar with lunch or dinner.
During the visit, the guide and the wine expert will explain the story of the abbey and of its wines.
Abbazia di Crapolla
Via S. Filippo, 80069 Vico Equense NA
Cell Phone 338 943 0527
Departure from Termini, climb to Mount San Costanzo, with a view of the Sirenuse and the Amalfi Coast, then descent to the tower of Punta Campanella, with the view of the island of Capri, and return to Termini along a path in which some traces of the ancient Roman basalt are still present.
Duration: (stops included) 4/5 hours. Length: about 6km. Difficulty: average.
Total uphill 430 m, downhill 430 m.
Transfer from the hotel to Termini and return, about 10 km, must be organized directly by the participants.
Sentiero della Malaccocola.
Departure from Colli Fontanelle. The path passes through a chestnut grove, and then opens up on the view of the Gulf of Naples and Salerno, from Vesuvius to Positano. The path, high on the sea, allows observing the typical “Mediterranean scrub”, in June at its best. Past a pine forest, the hike ends at Sant’Agata.
Duration: 2 hours. Length: about 5 km. Difficulty: Easy.
Total uphill 160 m, downhill 120 m.
Transfer from the hotel to Colli Fontanelle, about 10 km, must be organized directly by the participants.
About half way there is a farm, in which it is possible to stop for refreshment based on locally cultivated products (orange juice, various salads, mozzarella and wine).
WALK FROM SANT’AGATA TO HOTEL VESUVIO.
Visit the convent of the Desert, which from its belvedere offers the most beautiful panorama of the Sorrentine Peninsula. Return directly to the hotel through lemon groves and rural settlements.
Duration: 2 hours, Length: about 5 km. Difficulty: Easy
Total uphill 80 m, downhill 300 m.
To reach Sant’Agata, you can take a Sita bus, which stops right in front of the Grand Hotel Vesuvio
+39 368 7677393