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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 addiction? I’m not a huge sugary sweets fan but I am craving the creamy goodness of gianduia (or gianduja), the delicious chocolate hazelnut spread we all know and love as Nutella. So for fun and genuine curiosity. I Googled “Nutella Addiction” and of course it pops up because Google knows everything….so it is real. I found this article written by Jessica Bloustein Marshall, who will enlighten you on some interesting fun facts about Nutella. Enjoy! I’m making the trek to town for my Nutella fix…this should work! Happy 50th…

This year’s Processione Del Venerdi Santo is April, 3, 2015 at 3:00am…yes a bit early but definitely a sight to see. Considered the “white processione”, lasts approximately 3 hours and the “black processione” will commence at 9:00pm. The Sorrentine Peninsula is one among very few local touristic 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 Sorrento, Sant’Agnello and Sorrento, offer the tourists a memorable experience that embraces, history, culture, tradition, and religion. Holy Friday Procession in Sorrento The Addolorata Procession, better known as the white procession, is organized by the Archconfraternity of Santa Monica. The procession of the death of Jesus Christ, better known as the Black…

Wine is fine and hooray for beer but if you want to drink like the locals, have a spritz. Spend aperativo time (Italian happy hour) in the main square Piazza Tasso while sipping the bright orange sparkling concoction made from Aperol, prosecco and a splash of soda. The idea behind the Italian aperitivo meaning “to open”, is to quench your thirst and get your mouth watering for dinner. The  spritz took off in the 1950’s and remains to be the beverage of choice, especially in Venice. You can of course, make it with Campari-just a bit more bitter tasting. So after a long day at the beach or shopping, grab a spot at one of square’s many cafe’s for a spritz and the best people watching. Bonus: traditionally, complimentary nuts, olives, crisps or even canapés are served along side. 2. Eat Your Way Through Sorrento…

After showing you the beauty of Sorrento in pictures, we’d like to take you on a culinary tour of the town, a prime foodie destination. Why is Sorrento special? Sorrento is beautiful. No, it’s jaw-droppingly stunning. One of those places whose first sight you remember as long as you live. It was built atop vertical…

  Where to find the perfect libation in the land of limoncello? Sorrento, Italy is famous for its lemons but for a top shelf selection of martini’s, server and mixologist Gigi, at Sorrento’s Il Buco Ristorante can mix up a concoction to your liking. A wonderful aperitivo whilst perusing the menu…   Try a twist on the traditional classic martini and opt for what I’m calling the Mediterranean martini or a Gigi special. He starts with Gin Mare, a distinctive herbaceous gin produced in a small fishing village on the coast of Spain that includes, briny Arbequina olives, basil, rosemary, thyme and citrus. Next, he muddles a unique combination of pink peppercorns and cardamon and infuses the gin, then its shaken and poured into an ice chilled up-glass. The aroma of cucumber slice on the rim begged to be bitten, turns…

  Traverse the winding stone stairs from Sorrento’s historic center into the tiny fishing village of Marina Grande and feel like you have stepped back in time. The bay is filled with colorful wooden boats and fisherman still mend their nets by hand. You can’t miss the only dock in Marina Grande lined with yellow and white striped cabins and the Bagni Sant’Anna Ristorante. This season, Ristorante Bagni Sant’Anna opens it’s dock with Chef Ciro Perna La Torre at the ready. Former chef at a local Michelin starred restaurant, Chef Ciro showcases Sorrento’s freshest seafood with a selection of beautifully presented dishes and flavors to match. “One of my favorite dishes to prepare is lobster risotto with lemon. The local lemons add intense flavor and adding really fresh ricotta at the end is key to a creamy flavorful risott o.” Chef Ciro…

Fresh red chili peppers While studying in Italy last year, I stayed at the charming Hotel Soleluna, a bed & breakfast in Sorrento connected to the Mami Camilla Cooking School. This was not only my home for three months, but also where I took my cooking classes and spent most of my time while completing my externship.  Every night after class, we would sit and enjoy the dinner we had prepared along with each other’s company.  Laughter, delicious food and wine were always present at our dinners, as well as a jar of homemade, marinated chili peppers.  These Peperoncini Sott-Olio (literally peppers covered in oil) were the perfect amount of tang and spiciness that this girl from Louisiana, cooking in Italy was searching for.  Wonderful with an antipasto plate, roasted fish filet, even pasta courses and meats, I became addicted to these spicy wonders,…

Strawberry & Chocolate Gelato ‘The sweet life’.  I can’t think of a better phrase than this to describe the way of life in Italy.  Even though their driving, of scooters and cars alike, is at a faster pace than we are used to, everyday life is more laid back, shops and market-owners close shop for a 4-hour resting period each afternoon, and their food is always fresh and comes from the local market just around the corner. Adding to this sweet way of life are the gorgeous desserts (i dolce) that fill the glass pastry cases and instantly make your eyes widen in delight.  Just as simple as the other food offerings in Italy, pastries are studded with colorful local fruit and are prepared using cooking techniques passed down from generation to generation.  A few of my favorite desserts so far…