Le Sirenuse Hotel Positano – Italy The Amalfi Coast

 


Le SIRENUSE

POSITANO

HOTEL “Le SIRENUSE”

One of The World’s Most Luxurious Hotels”
Le SIRENUSE

HOTEL SIRENUSE

POSITANO

BOOK a LUXURIOUS ROOM

DINING al FRESCO

Le SIRENUSE

“The WORLDS BEST”





FRNCO’S BAR

FRANCO’S BAR

POSITANO’S HOTTEST APERITIVO SPOT

Le SIRENUSE





Le SIRENUSE – “One of The WORLD’S GREAT HOTELS”


Centrally located in Positano, Le Sirenuse is just 656 feet from the coast and its beautiful beaches. It features an oyster bar, a Michelin-starred restaurant, and elegant rooms with a private balcony. There are also a free swimming pool, hammam, and fitness center.


The spacious and air-conditioned rooms have a white-themed décor and full views of the Mediterranean Sea. Each offers a satellite flat-screen TV with Blu-ray player, an iPod dock, and a fully equipped private bathroom with a large spa bath and soft slippers.

At the Sirenuse you can unwind at the oyster bar, where you will find a variety of oysters that you can enjoy together with champagne. The Michelin-starred restaurant has a spacious terrace overlooking the sea.






“Le SIRENUSE”

POSITANO The AMALFI COAST

ITALY



GOING to POSITANO ?

“DON’T LEAVE Without IT” !!!

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

VOTED BEST POSITANO TRAVEL GUIDE

https://shorturl.at/UmY26

How to Make Homemade Italian PIZZA – Recipe – Ischiana – Ischia ITALY

MAKING PIZZA

BARTOLA & GIOCONDA

In ISCHIA

With VEGETABLES from Their GARDEN

TOMATO, EGGPLANT, GARLIC, BASIL, & ONIONS




GIOCONDA’S Homemade TOMATO PASSATA


BARTOLA & GIOCONDA Make PIZZA

On The ISLE of ISCHIA

ITALY








READY to GO !!!

Into The OVEN




MAKE PIZZA at HOME !!!

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

PIZZA DOUGH RECIPE

PASTA – FISH – SOUPS

And More ….


HOMEMADE PIZZA

ISCHIA


Neapolitan Lasagna with Ragu Neapolitan – Recipe – Naples

 

Maria Grazia

MEATBALLS for the LASAGNA

LASAGNA NAPOLITAN
LASAGNA NAPOLITAN

alla MARIA GRAZIA

NAPLES

Frying The MEATBALLS

For the LASAGNA

Building the LASAGNA

Lasagna Sheet, Tomato Sauce, Ricotta

MEATBALLS & MOZZARELLA





MEATBALLS & SUNDAY SAUCE

LASAGNA – SOUPS – PASTA

And MORE …


Gnocchi with Ragu Napolitan Recipe of Naples Italy

 
GNOCCHI NAPOLITAN
 
With SUGO NAPOLITANO
.

 
ANNA MAKES NEAPOLITAN GNOCCHI
 
With RAGU NAPOLITAN
.
.

 
POSITANO The AMALFI COAST 
 
TRAVEL GUIDE – COOKBOOK
 
With 100 NEAPOLITAN – AMALFI COAST Recipes
.
.

Harrys Bar – GIUSEPPE CIPRIANI – Venice 1970

 

GIUSEPPE CIPRIANI

Creator of HARRY’S BAR

The BELLINI COCKTAIL & BEEF CARPACIO


HARRYS BAR

VENICE






POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK
The Old EUROPA HOTEL

VENICE

Where GIUSEPPE Tended BAR & Met HARRY PICKERING


Italy Best Sandwich

 

The WORLD’S BEST SANDWICH



WHO MAKES “The WORLD’S BEST SANDWICH” ???

That’s EASY !

ANDREA BODERI at CASEFICIO BODERI

ORTIGIA

SIRACUSA, SICILY



ITALY’S BEST SANDWICH


CASEFICIO BODERI

MARKET in ORTIGIA

SIRACUSA, SICILIA


ANDREA BODERI

ORTIGIA


“ITALY’S BEST SANDWICH” !!!

ANDREA BODERI

MASTER SANDWICH MAKER

CASIFICIO BODERI

ORTIGIA

SIRACUSA, SICILY






SICILIAN RECIPES

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA








The ISLAND of ORTIGIA

SIRACUSA


SIRACUSA and The WORLDS BEST SANDWICHES

The MARKET in ORTIGIA

SIRACUSA, SICILY



GOING to ITALY ?
HOTELS ITALY & WORLDWIDE

SICILY – EUROPE – ALL ITALY

Remembering Arthur Frommer – Travel Guides Europe Italy

 

Arthur Frommer, known for the guidebook Europe on 5 Dollars a Day and other titles on budget travel, has died aged 95.


Pauline Frommer, his daughter, confirmed his death in a statement on his website. 

The writer, who began his journalism while on military deployments abroad, passed away at home surrounded by his loved ones. 

“Throughout his remarkable life, Arthur Frommer democratised travel, showing average Americans how anyone can afford to travel widely and better understand the world,” Pauline wrote in her statement. 


“I am honoured to carry on his work of sharing the world with you, which I proudly do with his team of extraordinary and dedicated travel journalists around the world. We will all miss him greatly,” she added.


Frommer was the founder of Frommer’s guidebooks – a series of travel books that included planning and travel tips to destinations around the globe. 


The series was based on Europe on 5 Dollars a Day – one of his first publications, which came out in 1957 and sold millions of copies. 


The book detailed how average Americans could afford to take trips that many thought were only accessible to the wealthy. 





Europe on $5 on DAY

The FIRST ONE

“Wow ! Imagine it? Europe on $5 a Day”

The GOOD OLD DAYS



“This is a book for American tourists who a) own no oil wells in Texas, b) are unrelated to the Aga Khan, c) have never struck it rich in Las Vegas and who still want to enjoy a wonderful European vacation,” he wrote in the original guidebook. 

Frommer was drafted during the Korean War. He was sent to Europe and served in Germany because of his language skills. While deployed, he wrote what would be his first travel guidebook for his fellow service members, The GI’s Guide to Travelling in Europe.


As well as a writer, Frommer was a TV and radio host whose work helped shape others’ approach to travel. 


In one essay, Frommer wrote that travel “broadens our lives”. 


“Travel has taught me that despite all the exotic differences in dress and language, of political and religious beliefs, that all the world’s people are essentially alike,” he wrote. “We all have the same urges and concerns, we all yearn for the same goals.”




EUROPE on $25

by Arthur Frommer

Early 1980s Edition
POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

My FIRST TRIP to EUROPE

“And Using a Frommer Guide”

My own Frommer travel experience. After dreaming of going to Europe since I was about 16 or 17 years old, I pulled the plug in the Summer of 1985. Yes I yearned for several years, dreaming of hanging out in cafes in Paris, going to Rome, Venice, Amsterdam, maybe Switzerland, I don’t know, I had to figure out an itinerary.

I was influenced by people I knew, and settled on Italy: Rome, Florence, Venice, and Positano and The Amalfi Coast, and over to Barcelona to meet up with some friends from New York.

Well I didn’t end up going to Paris (another trip), but I did make it to Nice, Monaco, and The South of France. Everything would be wonderful, but I would have to plan. I had my Frommer Travel Guide, Europe on $40 a Day. I think it was that one. All these years later (2024) I can’t remember of it was the $25 a Day edition or $40 a day. Anyway, the book was a great help. I had also bought Rick Steves 1st travel guide, Europe through the Back Door which was nice, but not filled with nearly much info, on many more places as the Frommer Guide by Arthur Frommer. 

Europe on $5 ($25, $40) was the standard at the time, which Arthur Frommer started in 1957 with his 1st of many guides, with Europe on $5 a Day. “Wow, imagine that” ? Those were the good old days, when European Travel was “Dirt Cheap” I must say, I was lucky to catch the tail-end of very affordable (cheap) European Travel on my first few trips.

On that first trip, I stayed in a Pensione in Rome for just $14 a night, just $6 a night in Barcelona, I think I payed about $25 – $30 for a room in Nice, $35 a night at the Hotel Firenze in Venice, and $40 for a room at the Pensione Maria Antoinette in Positano. Though it was Europe on $40 a Day at the time, I decided to give myself a budget of $60 a day. I wasn’t backpacking it, I had luggage as opposed to a backpack, and I didn’t want to stay in hostels, but I did want the most affordable accommodations a step or two up from hostels. This was Pensione accommodations, which gave you a clean room, but usually not with a bathroom. There were shared bathrooms on each floor of a typical Pensione. I didn’t have any problem with not having my own private bath in the room. “Hey, at least I wasn’t staying in a hostile with other people in my room?” Not that there is anything wrong with that. 

The Europe on $40 a Day covered the main attraction cities like Rome, Paris, Venice, Florence, Vienna, Athens, Amsterdam, and others. For each city, the main tourist attraction such as The Coliseum in Rome, Eiffel Tower in Paris, The Parthenon in Athens would be covered. Local transportations options were cover, with sections called “How to Get There” and “How to Get Around,” which were very helpful. For each city there was a small listing of inexpensive Hotels to choose from, a few mid-range options, and maybe t deluxe hotel recommendations, which were classified as “Splurge” options, for both hotels and restaurants.

Then of course there were restaurant suggestions, mostly in the affordable category, as well as a few of the most popular dishes that any particular city or region was famous for. 

Most important to me was the hotel section of any particular city. Back then (1985) there was no Internet, which has made travel much easier to naviagate, with limitless information on vacation destinations around the World, and companies that book hotels all over the World, such as Expedia, Booking.com and others, where you have websites that list hotels in every budget, you can sift through the pages, pick a hotel, make room reservations, and book hotel rooms, all on your computer or Smartphone.

I was 22 years old when I made my first trip to Europe. I book a flight on PanAm from JFK New York to Rome. It was $55o. I can’t tell you how excited I was on the flight over, and those first 5 days spent in Rome, and I was in total euphoria as I explored The Eternal City. I just couldn’t believe it. I was like a young child on Christmas Day. That’s the feeling I had, super excited and oh so happy. And again, I was in a state of euphoria. That’s how much I loved it. 


I met a couple on the plane, we shared a taxi from the airport to Rome Central Station. I took a cue from my Rick Steves travel guide, and checked my luggage at the train station while I went looking for a pensione with a list I made from the Frommer Guide listings. I got a room on my first try with in a pensione that was just 2 blocks from the train station. I told the desk clerk I would take the room, and went back to the train station to retrieve my bags. After going back to the station, I laid down for a few minutes, couldn’t fall asleep (to excited) so I took a shower, got dressed, then went out to explore Rome, The Eternal City. 

I walked about 5 blocks and came upon a Kiosk Cafe by small park across from the Piazza della Repubblica. I went inside and saw these little sandwiches on the counter (Tramezzini). They looked good and were cheap (900 Lire – .50 cents) so I got a couple, along with an Apricot Juice and my 1st Italian Espresso in Italy. I took my stuff and went outside to sit at one of the cafe tables. I was in “7th Heaven.” No big deal to most, yet it was blissful to me. I was in the Ancient City of Rome, eating my first ever meal in Italy, and Europe at the same time. the sandwiches were tasty, the juice refreshing, and the Espresso was amazing. “I loved it all,” and this some 39 years later, I can still remember it all, and I savor the memory. The sandwiches were so tasty (but not filling) that I went inside and got two more. This would be my breakfast for the next 5 days while in Rome. I found a cafe I liked the next day, and went there for the following 4 days, for a caffe (espresso_ Apricot Juice, and 2 or 3 Tramezzini Sandwiches. I loved it.

Anyway, back to that first day. I walked and found my way to The Spanish Steps. I marveled at the sight. I walked up to the top. There was a food truck up there, and I got a Coca-Cola. This was around the time that Coca-Cola had the foolish idea of changing the recipe of “Coke.” A big mistake. People stopped drinking Coca-Cola and the company was forced to changed back to “The Original Recipe.” I had my Coke and gazed out upon The Eternal City. Up on top of The Spanish Steps, you get a wonderful view of Rome, spread out before you. I savored it all. 

From here. I walked down the road toward the Borghese Gardens and the Piazza del Popolo beyond. I came across a beautiful little garden caffe an stopped in. I got a little something to eat. Sorry, can’t remember what it was. What I do remember was that it was enchanting sitting in the garden and again, looking out over Rome. Absolutely beautiful. 

After leaving the garden caffe, I continued on my exploration and walked on the road and descended down into the Piazza Popolo with its two beautiful little “Twin Churches,” and a couple famous caffes, including Rosati that my friend Rene Ricard told my that I had to go to, along with visiting the  two Twin Churches. Of course I did. 




Author Daniel Bellino Zwicke

“The TWIN CHURCHES’

PIAZZA del POPOLO – ROME



After visiting the twin churches of Santa Maria Maricoli & Santa Maria Montesanto, I continued on. In a few minutes, I came upon the monument to Victor Emmanuelle, The 1st King of Unified Italy. Adjacent to this monument is the Roman Forum, and The Colosseum beyond. Wow, The Colosseum ? This really blew my mind. Ancient Rome of 2000 years ago/ I couldn’t believe it.




Daniel Bellino Zwicke


….. to be continued … 






Flying to ROME ?

FLIGHTS & HOTELS to ITALY

And WORLDWIDE







NEED a ROOM in ROME ?

HOTELS in ROME

And WORLDWIDE


Capri – Provola and The Amalfi Coast – Salami and Provolone Sandwiches Panini

.

Screen Shot 2016-01-21 at 2.23.48 AM

View of Marina Grande CAPRI with Sorrento in the distance, from Anacapri

Provolone, for many Italian-Americans it’s their favorite cheese. Case in point, its mine, my favorite cheese, as is with my sister Barbara, we both love it. The love of Provolone is more prevalent with Italians who are over forty years of age. The younger generation is more apt to go for Burata, something that didn’t exist in America previous to the past 15 years or so. Growing up in a 60’s 1970’s Italian-American household there were a few Italian Cheeses that most everyone ate and used in cooking their favorite dishes, put on antipasto platters and in sandwiches. There was Ricotta that went into making Lasagna and Manicotti or Stuffed Shells, Cheesecake, Cannoli, and other items. You normally didn’t eat Ricotta on it’s own as you might Mozzarella or Provolone, the ricotta was usually in cooked dishes, however I always loved taking a couple tablespoons, eating it fresh out of the container, all smooth and creamy. Yum!For many years Pecorino Romano and Parmigiano Reggiano were the most popular cheeses as they were grated over pasta and used in various recipes. Mozzarella came in third in popularity in Italian-America. Mozzarella is most famous for being a topping of millions upon millions of Pizzas, or in the popular Insalata Caprese, a thing of simplistic beauty and taste. A Caprese Salad looks lovely and fresh and just like an Italian Flag, the colors are the same, the Red of the fresh Tomatoes, the creamy white Fresh Mozzarella, and bright green fresh Basil comprises the classic Insalata Caprese, which of course is drizzled with a little bit of Italian Olive Oil to complete this wonderful dish, that’s simple, yet perfect, and based on the best top quality fresh ingredients. All this being said, using the Mozzarella in this way wasn’t the most popular way of getting this cheese in an Italian household. Mozzarella in Italian-America is most popular when it is cooked (melted) into a multitude of Italian dishes like; Lasagna, Manicotti, Stuffed Shells, on Chicken and Veal Parmigiano, in Baked Ziti and on Pizza. Yes we would have a Caprese Salad now and then, but more often if we were eating fresh uncooked Mozzarella it was usually on a sandwich or in the ever popular Antipasto-Misto platter of which the ingredients would vary according to who was making it, but most often it would consist of Salami, fresh Mozzarella and or Provolone, Roast Peppers, Olives, and fresh Celery.

Provolone, always my favorite cheese when I was growing. It was my sister Barbara’s favorite as well and whenever we went to Barcelona’s Restaurant we always ordered a plate of Provolone along with Mussels Marinara, Baked Clams, and all our other favorites. Yes, Mozzarella was fine, but for my sister Barbara and I it just couldn’t keep up with the big bold flavor of Provolone.   

Screen Shot 2016-01-20 at 12.27.53 AM
Girl Making My PANINO

 
 

   I used to love walking into Belevedere Salumeria around the street from our house. The place had large torpedo-like Provolone (weighing 40-50 lbs.) hanging from the ceiling, along with Sopresseta, Prosciutto, and various types of Salumi. The smells dominated by the Provolone when you walked through the door were intoxicating. My friends and I, when we had a couple extra bucks we would treat ourselves and run over to Belevedere Italian Deli and get an awesome sandwich of Gabagool (Capicola), Salami, and Provolone, one of the world’s great sandwiches. Oh my God it’s making me hungry just thinking of it! I want one now!

So along with those boyhood memories of eating a piece of sharp Provolone off the antipasto platter or on one of those great Belvedere Sandwiches, I now have some more fond memories of Provolone Cheese. They come from my latest trip to Italy. I was down on the Amalfi Coast for the first time in a few years, and got a nice panino at a Salumeria one day. I was looking in the refrigerated glass case of Salumi and Cheese looking over their products. I decided on and ordered a panino made with Sopresseta and Provola Afumicata (Smoke Provolone). The counterman made my sandwich and when I ate that baby, boy the combination was absolutely amazing. I couldn’t believe it. I never had this combination before and I just loved it. Simple, just some Sweet Sopresseta and Smoked Provola, the combination was out of this world. It was simple, but each wonderful ingredient of perfectly cured Sopresseta Salami and wonderful Smoke Provolone on a nice Italian Roll, it just made for a great tasting sandwich. What more can I say? I ended up eating about 6 of those sandwiches from various salumerias on Capri, in Sorrento, and on the Amalfi Coast on that trip. I’d get a sandwich or an Arancini to hold me over between meals, if I was going to the beach or taking a boat ride from Amalfi to Capri, or whatever. The sandwiches were all so very tasty and an unexpected pleasure that I hadn’t expected at all. So now after eating all those tasty Panini I now I go to Faicco’s Pork Store around the block and buy some nice Sweet Sopresseta, Smoked Provola and get a loaf of Italian Bread, and I’m all set, right back there on Capri, eating my special Panino di Provola Affumicata e Sopresseta. This brings me back to Capri, Amalfi, and memories of a trip. A trip of beauty, tasty food, and recollections, the beauty of Capri and the Amalfi Coast, eating Vongole, Pasta, Arancini, and Provolone. I tell you folks, “it just doesn’t get much better than that.”

Screen Shot 2016-01-20 at 12.28.46 AM

.

Panino di Proval Affumicata e Sopresseta, Minori

 

Now talking of these things, the Sopresseta, Provola, Capri Sorrento, and Napoli, I’ve got to bring up one more pleasure of that trip, the Aperol Spritz and Summer on the Amalfi Coast. It’s not that I’d never had an Aperol Spritz before. No, the first time I had one was way back in 1995 in Venice, the place where the Aperol Spritz was invented. I was on my exploratory trip of Venetian Wine Bars (Bacari) when I had my first Spritz. One evening I was walking around doing the Venetian Wine Bar tour. While walking on the Strada Nuova in Canareggio I dashed into a Bacaro I had spotted. I made my way up to the bar and surveyed the scene a moment before ordering. As I stood there I notice people drinking this particular drink. I asked the barman what they were drinking and he told me that it was a Spritz, “Prosecco with Aperol and soda.” OK, I said, “I’ll take one.” The barmen made me one in no-time flat, and that was my first Spritz, and I’ve had a number of them since then. Now getting back to that Summer 2015 on Costiera Amalfitana and the Aperol Spritz, they were everywhere, glasses of Aperol Spritz one after the other, bar after bar, caffe after caffe, table after table, everywhere you looked people were drinking this refreshing cocktail, the locals and tourists alike. Well I’d come back from the beach on my way back to my hotel, and as usual when on the Amalfi Coast when done at the beach for the day, I head to a nice bar or caffe for an Espresso, a glass of local White Wine, a Campari, or some other cocktail. Now all of a sudden it seemed that the Spritz had moved into high gear. The drink was quite popular, and as I’ve said, it was everywhere and everyone was drinking them. So I headed to the Piazza Umberto one day after a day at the beach (Faraglioni) as I usually do. There’s a few very popular caffe’s there, and it’s just a matter of picking one to spend your time at. I chose one of my favorites, the Bar Tiberius. I took a seat at a table outside and waited for the waiter to come over. The waiter came and I ordered an Aperol Spritz. He came back a few minutes later with a refreshing looking Spritz and a little bowl of peanuts for me to munch. Yes, it was good. My Aperol Spritz, Capri, the Piazza Umberto and all that goes with it, like a scene in a movie, set on the beautiful Isle of Capri. And you’re in it. Now that’s something.

So, I ended up drinking a good number of Aperol Spritz’s on that trip. I had them in Capri, Positano, in Sorrento, and at caffé in the piazza in Ravello. It’s a great drink that’s light and refreshing and a great way to start any evening, slow and easy, that’s the Aperol Spritz, it eases you into the evening with its lightness and refreshing taste. Enjoy one some time, I do.

So there you have it, the Provolone of my youth with those great Provolone & Gabagool Sandwiches at the Italian Deli Belveder, the Aperol Spritz, Capri, Napoli, Sorrento, and my Provola Panini on The Amalfi Coast. That’s Italy, Italian-America, Italian Food and memories of this blissful never-ending journey of Italian Food, the culture, people, places, and events. It’s all quite wonderful. Don’t you agree?



Excerpted from Daniel Bellino ‘s forthcoming book  MANGIA ITALIANO …

 
 
 
 
 
VOTED BEST AMALFI COAST
TRAVEL GUIDE
 
 
 
POSITANO The AMALFI COAST
 
TRAVEL GUIDE – COOKBOOK

 

 
 
 
 
 
The WORLDS BEST BREAKFAST
 
AT VILLA MARIA LEMON FARM
 
MINORI -The AMA:FI COAST
 
ITALY

 

Screen Shot 2016-02-10 at 10.02.33 PM

Screen Shot 2015-10-03 at 10.47.01 PM
 
 
SUNDAY SAUCE
 
AMERICA’S FAVORITE
 
ITALIAN COOKBOOK
Screen Shot 2016-02-10 at 10.02.58 PM
“APEROL SPRITZ TIME” !!! 
.
.
MAKING PROVOLA
 
 
Watch the Video
.
.

Visit Procida

PROCIDA
 
The BAY of NAPLES
 
ITALY
 
 

PROCIDA GUIDE

 
PROCIDA
 
PROCIDA
 
“Procida, in my opinion more beautiful than the sisters Ischia and Capri, a former fishing village where time seems to have stopped. Come and discover with me the beauties of this place still unknown to many tourists.”
 
… Gaetano ….
 
 
 
 
 
POSITANO The AMALFI COAST
 
CTRAVEL GUIDE – COOKBOOK

CAPRI PROCIDA ISCHIA
 
NAPLES SORRENTO
 
Voted # 1 Amalfi Coast Travel Guide
 
 

 

 
PROCIDA

PROCIDA

 

This volcanic island in the Gulf of Naples seems almost out of time, in the idyllic setting of fishing boats and small villages perched on hills.

Here a typically Mediterranean beauty and from literature to film it was starred in many works. In the late 1950s, Elsa Morante dedicated the book L’Isola di Arturo to this island.

Procida is the queen of slow tourism and should be discovered calmly, with no rush. It offers a perfect mix of natural beauty, glimpses of a long history and unmissable beaches. You can get around easily on foot, but buses or taxis are also available. 

The territory of Procida is divided into nine contrade, called grancìe. These are Terra Murata (the oldest), Corricella (the fishing village), Sent’cò (with the commercial port of Marina Grande), Semmarezio, San Leonardo, Madonna della Libera (or Santissima Annunziata), Sant’Antuono, Sant’Antonio and Chiaiolella (a marina). At 16 kilometres in length, every corner is impressive, starting with the many small streets that open onto beaches hidden in bays.

The historic core is the hamlet of Terra Murata , which is in some ways its heart, but equally interesting is the small island of Vivara, connected to Procida by a bridge. Its peculiarity is that it is a protected natural island, which winks at a more informal tourism. 

Procida can also be visited in one day, the most important thing is to plan your movements or, alternatively, to let yourself go by instinct or the tips of the locals.

To get there, take the ferry from the port of Naples or Pozzuoli, a one-hour boat ride. You will get to Marina Grande, the harbour and beating heart of the centre, divided between craft shops, bars, small boutiques and rental points for mopeds, bicycles, minicars and various boats.

From here you can move towards the historic centre, climbing up Via Principe Umberto to Piazza dei Martiri, passing by the Sanctuary of Santa Maria delle Grazie and stopping at the Belvedere dei Cannoni to observe Marina Corricella in all its wonder.

Terra Murata is the ancient historical centre. Here you can visit Palazzo D’Avalos, which used to be a palace and prison, and get lost among courtyards, stairways and small squares until you reach the 11th-century Abbey of San Michele Arcangelo. In addition, it boasts a museum complex on the three floors below.

The fishermen village, Corricella, is a place you can walk to. The small houses of different colours are reflected in the transparent waters of the marina and it is one of the most beautiful and characteristic views of the island. 

.

.

PROCIDA
.
.
The BAY of NAPLES
 
PROCIDA – CAPRI – ISCHIA – NAPOLI
 
 
 
 
 
 
 
Visit The Beautiful Island of Procida
 
Full Day Tour NAPLES to PROCIDA
.
 
 
  • Enjoy a day exploring the tranquil island of Procida
  • Stop for lunch at a traditional local restaurant
  • Travel round-trip by ferry from Naples
 
 
Spend a day exploring the quiet, mysterious island of Procida on your own. Travel by ferry from Naples and discover all the island has to offer. Explore lemon groves and cobbled alleys, soaking up the relaxing atmosphere.
 
Stop for lunch at a typical local restaurant and watch the world go by. Enjoy 3 delicious courses accompanied by a glass of wine.
Visit Terra Murata, the oldest village on the island, and see its castle and prison. Stop at the marina of Corricella picturesque village of fishmen and wander through the port of Marina Grande in Sent’cò. Admire best view of Coricella village from Belvedere dei Cannoni and Belvedere di Elsa Morante.
.
.
.
screenshot-2023-04-08-12.38.58-pm-2
HOTELS & FLIGHTS
PROCIDA – CAPRI – POSITANO
AMALFI COAST – WORLDWIDE
.
.
.
FILMS SHOT on PROCIDA
IL POSTINO
Starring Massimo Troisi
And Maria Grazia Cucinotta
.
.
FRANCESCA & NUNZIATA
Starring Sophia Loren
And Giancarlo Giannini
The TALENTED Mr. RIPLEY
Starring Matt Damon
Gwyneth Paltrow & Jude Law
SHOT on PROCIDA, ISCHA, NAPLES
ROME, VENICE, & San REMO
ITALY
.
.
Screenshot2021-06-2711.34.33AM
HOTELS in PROCIDA
POSITANO CAPRI
EUROPE & WORLDWIDE
.
.

Italian Cocktails Recipes – Aperol Spritz Negroni Cocktail Recipe

 
“The NEGRONI” 
.
CLASSIC NEGRONI COCKTAIL
.
.
A Negroni is a cocktail made with equal parts gin, sweet vermouth, and Campari, and is often served on the rocks or straight up. It’s typically garnished with an orange slice or peel and is considered an apéritif.
The most popular story is that Count Camillo Negroni asked his bartender, Fosco Scarselli, to make his favorite cocktail, the Americano, stronger by replacing the soda water with gin. Scarselli also garnished the drink with an orange slice instead of the traditional lemon slice. The Negroni family then founded the Negroni Distillery in Treviso, Italy to produce a ready-made version of the drink called Antico Negroni.
.
.
The NEGRONI COCTAIL INGREDIENS
1 ounce CAMPARI
1 ounce SWEET VERMOUTH
1 ounce GIN
ICE
1 Orange Slice
.
.
How to Make It :  Fill a Rocks Glass with Ice.
Add the Campari, Gin, & Sweet Vermouth.
Mix. Add an Orange Slice, and Serve.
Enjoy !!! 
.
.
.
POSITANO The AMALFI COAST
TRAVEL GUIDE – COOKBOOK
CAPRI POSITANO NAPLES
.
.
.

 The APEROL SPRITZ

 
The APEROL SPRITZ
.

The APEROL SPRITZ

“A Brief History”

 

Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy. 

In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society. 

Spritz is a form of cocktail as opposed to a singular drink, the term originates from the German Spritzen. The origin of the Spritz dates back to the 19th-century when the Austro-Hungarian Empire’s owned the region. When Austro-Hungarian soldiers first tasted Italian wines, they found them too strong for their taste and subsequently spritzed their glasses with water to dilute the flavor. 

The years leading up to the 1950s saw rigorous advertising of the Barbieris’ apéritif, resulting in Aperol taking over Campari in popularity. Following a TV advert displaying the Aperol Spritz’s recipe, the cocktail soon rose to fame as a luxe drink for lunchtime aperitivo and summer evenings. By early 2003, the Campari Group had purchased Aperol and marketed the Spritz as a cocktail for the trendy and fashionable members of Venetian society. 

The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. The foundation of this cocktail is Aperol from Padua, with Veneto’s adored Prosecco and chilled soda. The Aperol’s vibrant orange hue is slightly diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings. 

 

 

HOW to Make an APEROL SPRITZ

 
 
 
 
 
APEROL SPRITZ – Recipe :
 
 
3 ounces Prosecco
2 ounce Aperol
1 ounce Club Soda
ICE
1 Orange Slice
 
 
Fill a Wine Glass 3/4 full with Ice. Add the Aperol, then the Prosecco, and the Club Soda last. Give a little stir, and add the Orange slice. Add a straw and serve.
 
Enjoy !!!
 
 
 
 
 
 
 
GOING to ITALY ?
HOTELS & FLIGHTS
 
ITALY & WORLDWIDE
 
 
 
 
 
 
 
 
.
POSITANO The AMALFI COAST
.
COOKBOOK – TRAVEL GUIDE
.
100 REGIONAL RECIPES
.
NAPLES & The AMALFI COAST
.
.
.
HOTELS in ITALY
CAPRI POSITANO AMALFI
WORLDWIDE  HOTELS & FLIGHTS
.