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How to get to Amalfi Coast, Positano and Sorrento The never ending question with many possibilities. Instagrammers have painted a pretty picture for you when you get here. It’s the getting here that can be a bit daunting…traffic, narrow roads, lots of stairs, no parking and everything takes longer than you think. Patience, planning and pack light! It is beautiful and worth the trek. FLY: There are many international flights into (NAP) Naples International Airport, aka Naples Capodachino and the new (QSR) Salerno Costa d’Amalfi Airport (13 miles south of Salerno and 28 miles to the town of Amalfi) featuring low-cost carriers like Easyjet, Volotea, Ryanair and other carriers. From Naples airport you can take the Curreri shuttle bus (my preferred way), just exit baggage claim, walk down the only street about 3 minutes and on the right side is…

Everything You Want To Know About Prosciutto Prosciutto: A Delicious Slice of Italian History and a Modern Delicacy While Italy is well-known for its cuisine, one of the most treasured items you’ll taste during your visit is prosciutto. This cured ham dates back to pre-Roman times. Thanks to the Celtic people in northern Italy’s San…

Equal parts gin, Campari and sweet vermouth, stirred and served over ice with a twist of orange peel – the Negroni may be an uncomplicated cocktail but its perfect balance of flavors make it a firm favorite the world over.  In Sorrento, order up a Negroni to start your aperitivo time. But where did it…

Ercolano, a.k.a Herculaneum lies at the base of mighty Mt. Vesuvius where legend claims it was founded by Hercules returning from one of his Twelve Labours. The archeological site is much smaller in comparison to Pompeii and in many ways better preserved with colorful artifacts and mosiacs. At the time of its demise, there were only 4,000…

  Easter in Sorrento. If you’re visiting Sorrento and the peninsula area this year. Some things not to be missed are the processions held in many of the towns along the coast. “Cristo Morte”, this year’s Processione Del Venerdi Santo is Friday, March 25, around 2:00am…yes a bit early but definitely a sight to see. The entire town is deeply engaged in these religious traditions. The “white procession”, lasts approximately 3 hours and the “black procession” will commence at Thursday, March 24, about 8:30pm. (Photo credit: Gaetano Astarita”Venerdi Santo”) The Sorrentine Peninsula is one among very few local tourist places that continues to preserve the essence and flavors of the secular community, while embracing the Christian faith of its locals. From Palm Sunday, to the Black night Procession on Holy Friday, which is the most characteristic, the holy week is extremely intense. Meta, Piano di…

We’ve all heard the sayings, “when life gives you lemons-make lemonade”……”add vodka and have a party”….but what do you do with this? Me & Mr. Cedro…sorry Mr. Potatohead! Ok, this is a super-sized citron but they are definitely bigger than your usual lemon. Blanche Vaughan, a food writer, cook book author and food editor at House…

Da Gagino’s is a family operated restaurant in Sorrento and a favorite among locals and tourists. They have a new cookbook filled with family recipes, southern Italian cooking tips and amazing photography of Sorrento’s city sites, as well as, delicious dishes. The Esposito family shares some of its family secrets like the pasta e piselli,…

    For all you anchovy haters, there’s a new catch in town! Well, not necessarily new but one you may not have tried. In Spain this white anchovy is called a boquerone, a mild, small white flesh with no bones filet marinated in olive oil and vinegar…nothing like the super salty brown ones in tins. Also, very popular here in Italy you’ll find the alici marinate in seafood markets and even in the deli section in supermarkets. Bonus-considered a superfood, very high in protein, Omega-oils and other vitamins and minerals. Have them as an antipasti served lemon and crusty bread or make a delicious pasta with white anchovies. Preferably, always use Pasta di Gragnano, the best durum wheat comes from Gragnano, just south of Napoli. It also comes stamped with the blue and gold IGP seal guaranteeing its quality. This pasta dish takes just…

Southern Italy, particularly the Campania region is synonymous with tomatoes. The Mediterranean climate and rich volcanic soils are ideal growing conditions. Not only are there many varieties to choose from but they all have their proper place, some are to be eaten fresh and in salads, others for cooking into sauces. The tomato dates back…

  One of the things I was most looking forward to about our visit to Italy was the food. As we had two days in Sorrento, it seemed the perfect time to do a food tour. After my food truck tour in Vancouver I was very keen to do a tour that would allow me to eat like a local, especially somewhere in Sorrento which I’m sure has it’s tourist traps. We met our guide from Sorrento Food Tours outside a beautiful old church easily located in one of the town piazzas. As it was 10.30 in the morning we started with a pastry dish that is light as a feather, beautifully crisp and filled with soft pillows of cream.You will have to imagine it in your mind because unfortunately I was too caught up in my blissful eating to get a photo. Our…

Living in the land of lemons definitely makes it easier to produce the real stuff but you can also make it at home. So if you don’t have the local lemons from Sorrento (scientifically known at Femminello Sorrentino…and only from the Sorrento Peninsula side…including Capri…and certified by the blue and gold I.G.P seal signifying they are indeed from…

Nutella Addiction? It’s mid morning on my day off and the thought of a cornetto con cioccolato (an Italian pastry similar to croissant with Nutella) crosses my mind…a few times. Is my internal Nutella clock sounding off? It’s one hour past my usual morning visit cafe for a hit of Nutella and an espresso macchiato. Coincidence or…