Grandmother's recipes Rosaria (his/her grandmother recommends to taste the dishes in company and to accompany her with a glass of wine or liqueur local).
1 kg. of honey ½ kg. of sugar
1 kg. of flour
300 grs. of shell whole almonds
Cedar to pezzettini (to like)
The mostacciolis have form to rhombus. They draws their name from the habit of the farmers to pour some must in I mix him to make him/it more dessert.
The sosamiellis owe their name to the characteristic form to “S”. anciently They was of three types: noble sosamiello, sosamiello for bagpipers and sosamiello of the good walk. The distinction was due different agl'ingredienti, more expensive, that were used in operation of the role of the people to which you/they were offered.
Wisdoms are a variation of the susamiellis and they owe their name to the Convent of S.Maria of the Wisdom in which you/they were prepared by the nuns clarisse. Preparation:
To loosen the honey on the fire, to add the sugar. To extinguish the fire and to add to the mixture cedar and almonds. To prepare the flour on the marble and to pour you the honey and the flour. To wind the pasta to form of roll, then to chop her/it and to give the form of “S” enough great, to crush her and to bake her to 200°. Hardly sfornares will be gilded the wisdoms.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.