Alligned with the mild climate, the suggestive panoramic views, the traditional hospitality, one of the most important focal points, must be the local gastronomy. Some recipes, already in use in Roman times, thanks to the times and to the abundance of locally grown products, have now become the most traditional dishes of this area satisfying even the most hard to please of this area. Who truly prevails in the preparation of the dishes from the hors d’oeuvres to the famous pizza “Margherita” is the mozzarella with its typical expression displayed in the characteristical form of a “plait” among the hors d’oeuvres, you can try little balls of fresh cream cheese, marinated anchovies, artichokes and aubergines in oil and vinegar, mixed shell fish, “caprese” salad which is just tomatoes and mozzarella cheese. A typical element in the mediterranean diet is of course the pasta, which can be served up in hundreds of ways. To remain within our local theme, we can’t do less than mention the “maccheroni alla sorrentina”, or else the gnocchi or cannelloni, always sorrentine style using tomato sauce with mozzarella. For the main dishes, the chefs dedicate a lot of attention to various meats cooked “pizzaiola” style - tomatoes, oregan and garlic, creating a really delicious combination. More refined palates, might demand an escalope “sorrentine” style, once again using mozzarella, a dominating and unreplaceable ingredient used in the fantasy of local cooking. The sea, with its transparent depths, today still offers an abundance of fish, such as rock cod, bass, sea bream, gilt bream, saraghi and mackerel. However, the recipes that are more typical, very often  are the ones that are the simplest.When it comes to serving fried red mullet and squid, “fravagliuzzi”, “rutunnielli” and stewed octupus. The temptations don’t finish here; even cakes and desserts reflect the seasons and the influx of tourists. Next to the classical cakes, you can also find a rich “sfogliatella alla St. Rosa” a kind of neapolitan puff pastry cake, lemon    delights and profiteroles, sorrentine cake - a type of tart filled with white and chocolate blanchmange, garnished with cherries and various tarts having a fruit filling according to the season. A meal cannot be eaten without finishing off by tasting one of the local liqueurs using recipes that, until a few years ago, could not be found commercially. These liqueurs include: lemon, walnut, wild strawberry, bilberry;all professing to have digestive qualities.