SORRENTO GNOCCHI DAY FROM 7 AL 10 OTTOBRE
Gli gnocchi alla sorrentina are the iconic dish of the city of Tasso, a potato-based specialty, flour and eggs, topped with mozzarella and a good tomato sauce, basil and extra virgin olive oil.
The first edition of the Sorrento Gnocchi Day, in programma dal 7 al 10 ottobre: over sixty premises, between trattorias, bistrot, historic clubs and starred restaurants, in the Sorrento Peninsula, in Italy and in the world, have joined this initiative, proposing in its menu traditional and innovative versions of the gnocchi alla sorrentina.
PRESENTATION TO THE PRESS
Giovedì 7 settembre the event was presented to the press at the Terrace of the Sirens the Circolo dei Forestieri of Sorrento.
Several chefs from Campania were present at the evening, who have proposed their own personal interpretation of the gnocchi alla sorrentina, with consistencies, very different shapes and dishes.
Mario Affinita, of Don Geppi of Sant’Agnello (1 stella Michelin) - Sorrentine Yellow Tomato Gnocchi: the tomato sauce turns into a cooked dumpling with a heart of mozzarella inside, at the base a parmesan and basil oil sauce.
Giuseppe Aversa, of Il Buco di Sorrento (1 stella Michelin) - Three tomato gnocchi.
Paolo Barrale (the chef is present in his stead Giovanni Mariconda) of Aria Restaurant in Naples – Come back to Sorrento: tomato dumplings, with lemon in two consistencies and parmesan biscuit.
Pasquale De Simone of the 'O Break Restaurant of the Renaissance Naples Hotel Mediterraneo in Naples - Potato gnocchi with three tomatoes stuffed with mozzarella.
Andrea Napolitano of the Ndrè restaurant in Sorrento - Potato gnocchi, narrow tomato, Greek basil and burnt mozzarella mousse.
Marco Parlato, resident chef of the Terrazza delle Sirene in Sorrento, in collaborazione con lo chef Vincenzo Guarino - Buttons of Gnocchi: gnocchi with a heart of fior di latte cream, Sorrento ox heart tomato soup, pesto di basilico, yellow tomato pesto, purple basil sprouts and green basil sprouts.
Lino Scarallo of Palazzo Petrucci in Naples (1 stella Michelin) – Chell’ and’ is it: Zito-shaped gnocchi filled with mozzarella, overcooked tomato, basil oil.
Giuseppe Stanzione of the Glicine restaurant of the Hotel Santa Caterina in Amalfi (1 stella Michelin) – Sorrentino Inverse: mozzarella dumplings, tomato in cream, basil oil.
The chefs' proposals were preceded by the traditional Montanare prepared by Vincenzo Iannucci, Mulino Caputo brand ambassador and Nuvola specialist, and accompanied by the wines of the companies: Cecere cellars, HouseSetaro and Salvatore Martusciello, and beers Serrocroce of the brewmaster Vito Pagnotta (also present with its original Amarodibirra) he was born in Birrificio Sorrento by Francesco Galano and Giuseppe Schisano, brewing excellence from Campania.
tasting, also the company's products Piemme of Piano di Sorrento, with its historic limoncello, the organic limoncello, the nocino, fennel and citrus rosolio, and the Como company Black of Como, who proposed his very pure Calabrian licorice liqueur, vintage rum and organic honey from Lake Como.
Technical sponsors of the event were also: Così Com’è, il Pomodoro 100% italiano; Virtuna 1934, producer of the Piennolo del Vesuvio DOP tomato, the Glassware of the Fumo Brothers, leader in the sector of decorations on glasses and mineral water St. Benedict.
The Sorrento Gnocchi Day was also an opportunity to present an original dessert, dedicated to the pearl of the Sorrento Coast, always the muse of artists, writers and musicians. For the first edition, was the Neapolitan pastry chef Ciro Poppella, the creator of the Snowflakes, to propose a new Illy coffee dessert that, starting from 8 October, it can be tasted in all its pastry shops.
The idea of establishing a celebration of Sorrento's identity plate was by Carmen Davolo della Dieffe Communication che, insieme a Vincenzo Guarino, and thanks to the collaboration of Peppe Aversa del ristorante stellato Il Buco di Sorrento, has gathered dozens and dozens of chefs from all over the world.
Essential, for the realization of the Sorrento Gnocchi Day, the collaboration of: Mulino Caputo, the Mill of Naples; Sorrentine Dairy; Ezekiel – Michele Moccia's potatoes; Torretta – Extra virgin olive oil; Popular Credit Bank; Penisolaverde SpA, Work Line uniforms and Uniforms&Uniforms – professional clothing.
The event enjoys the patronage of Municipality of Sorrento e di Federalberghi Sorrentine Peninsula.
On the Facebook page Sorrento Gnocchi Day you will find some of the interpretations proposed by the chefs, as well as the complete list of restaurants that have joined the initiative, including local cooking schools where cooking classes will be activated, to learn how to cook perfect Gnocchi alla Sorrentina.
Given the enthusiasm with which the initiative was welcomed, Sorrento Gnocchi Day is preparing for the second edition, scheduled for October next year.