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| Gastronomy |
| The typical local cuisine consists
of very simple delicious dishes. The location of the massese territory
on the headland of the sorrentine peninsula has preserved without
contamination, many of the agricultural areas; giving rise to a
wealth of agricultural products. The sun-kissed, picturesque terraced
land provides varied and genuine produce which has encouraged the
local people to utilise the land to its best advantage. |
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| The famous tomatoes from S. Agata are used
to prepare "Caprese" salad and the magnificent olive oil
has provided Massa Lubrense with its title of "olive oil city".
The territory is rich in lemon groves, a particular type of lemon
called "femmi-nello ovale" is cultivated for its particularly
aromatic peel which is used in various ways in local cuisine. A
traditional school of cuisine originates from S.Agata sui due Golfi,
thanks to its denser population and a substantial tourist element
with the development of hotels and restaurants. Of particular interest
is the social pioneering venture of master chefs such as the renowned
Vincenzo, father of nine-all of whom are also chefs, and well known,
like their father. These chefs from S. Agata travelled around the
area, taking their kitchen equipment with them, preparing elaborate
meals in villas and gardens for weddings, christenings etc.: the
real fore-runners to actual catering. As a follow-up to the S. Agata
chefs, small eating establishments rose up in the villages. |
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| Nowadays Sant'Agata sui due Golfi is famous
for the Don
Alfonso 1890 one of the most important restaurants in italy. |
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