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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 typical of the oranges and lemons
and thus forming a fascinating counterpoint with the silver green of the olives.
 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 exquisite 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 renewed 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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