Food on the Move Tips | Page 62 of 66
Delizia al Limone: The Lemon Dessert of Sorrento and Amalfi
Delizia al limone is a lemon dessert from the Italian region of Campania: two sponge domes sandwiched with lemon cream, soaked in limoncello syrup and coated in a thick lemon glaze. It was created in 1978 by the Sorrento pastry chef Carmine Marzuillo, and it nearly ended up being called a lemon sigh. Today the whole coast from Sorrento through Amalfi to Naples claims it.
Genny Street Food, Sorrento
Antica Gelateria Sorrentina, Sorrento
Pizzeria da Michele, Sorrento
Nonna Emilia Bar, Sorrento
Limoncello: The Lemon Liqueur from Sorrento and Amalfi
On the label limoncello looks like a centuries-old heirloom, but its documented history only starts in 1988, when someone on Capri registered the first trademark. What kind of liqueur it is, why the IGP mark belongs to the lemon and not to the bottle, how the Sorrento and Amalfi versions differ, and how a bottle carried home from the square below the cathedral in Amalfi tastes.
Torna a Surriento Restaurant, Sorrento
Saint-Aubin Sunday Market, Toulouse
Aligot: French Mashed Potatoes with Cheese
Aligot is mashed potato from the Aubrac plateau with nearly half a kilo of fresh cheese stirred into a kilo of potatoes. You work it until it trails a rope behind the spoon. Whose dish it actually is, when potatoes entered the recipe and how the truffle version tasted at a Sunday market in Toulouse.
