Sorrento Trattoria Gold Award for Excellence in Customer Service 2015.

Hard work pays in the end when you love what you do.  This year my wonderful team @ Sorrento Trattoria, worked at getting an award as we wanted to express to our customers that we have got what you are looking for.

  • Great team
  • wonderful service
  • scrumptious fresh food
  • lovely atmosphere
  • great location
  • love our jobs
  • love our customers

Sorrento Trattoria Gold Award for Excellence in Customer Service

So guess what?  We won the Australian Business Awards for 2015, Gold! for excellence in customer service.  We guarantee to you that we give you our best.  So hard work does pay to give you the best.  Next time you are in Sorrento pop in to say `hello’ you won’t be disappointed.  Chef Carmela D’Amore

Sorrento Trattoria. Pizza, Where does it come from?

pizzas

Sorrento Trattoria’s famous Godfather pizza

There has been so many theories, where pizza originated.  The word pizza was documented in 997 AD in Gaeta, Italy, and with great success in central and southern parts of Italy.  the most successful one was the focaccia, a flat bread known to the Romans, as `panis focacius’ to which toppings were added.

The common belief is that the Italians invented pizza, but its origin, goes back to the middle east, that is where it originated from, being flat bread, they would cook it in the mud ovens.  Babylonians, Israelites, Egyptians, Armenians, Greeks, Romans.  The Greeks, Romans and Egyptians, would eat the bread topped up with olive oil and native spices, that’s is where the focaccia that is so famous today, was originated.  The word pizza is still uncertain, as it is known for Italian pie, and could have originated from the Latin word pix `pitch’ or Greek word pitta.

The innovation that led to flat bread pizza was the use of tomato as a topping.  Did you know that the tomato was brought to Europe by the Americans, in the 16th century, it was believed by many Europeans as poisonous, really funny, as us Italians are so well known for our tomatoes, and `tomato day,’ (pommadoro) the Neapolitans added tomato to their flat bread, and so the pizza began, it was so popular, and soon became a tourist attraction as visitors ventured into the poorer area of Naples to try this simple delicacy that still today, the amount of tourists that visit Naples, I am amazed.

Around the early 1800’s pizza was sold from open air stands, and out of pizza bakeries, pizzerias kept this old tradition alive still today, in Naples it is still possible to enjoy a paper wrapped pizza and a drink sold from the open air stands, you can get deep fried pizza from the street stands.  Antica Pizzeria in Port`Alba in Naples is still regarded as the city’s first pizzeria, may I say, one of the many beautiful `street food’ of Italy.

Their are two original pizzas that are still today the most popular, all over the world.  The famous tale of the  `Margherita’, pizza, which was famous by the baker Raffaele Esposito, who worked at Pizzeria di Pietro, established in 1880, he made it for Queen Margherita and named the pizza after her, with the colours of the Italian flag, mozzarella cheese, the tomato (pommadoro), and the fresh basil (basilico).

Then there is the famous `Marinara’, the tale says that the meaning of `la marinara’ means the seaman’s wife, for her seafaring husband when he returned from his fishing trips from the Bay of Naples she would make it with what he had caught.

In Naples the pizza’s are soft and pliable, where in Rome they prefer a thin and crispy base.  There are so many different types of pizza shapes all over Italy/Sicily, each region makes the pizza with their own produce that grows in their area, in Sicily we have the spinccione, which is a thick base in a rectangular tray, and is sold by the weight, in Italy it is called `pizza al taglio’ different names but the same.

It has come a long way since it originated, it to is timeless, and a time traveller and is such a pleasure to eat, that you can eat it with almost anything that you desire, it changes, for the persons palate, the vegetarian, seafood, cheese, the carnivore can put as much meat on it as they like, with different sauces, it has become so versatile, that everyone has tasted it and loved it.

You can eat it with a seasonal salad, with vegetables, with chips, it is such a delicious meal and also nutritional.

You can cook it on the pizza stone, in the oven, (god forbid) our ancestors saw you cook it in the microwave, they would die!  on the BBQ, in the wood fired oven, on the gas plate.  I believe she was made by a woman, because she is versatile!

Here at `Sorrento Trattoria’ we love our pizza, we have so many different types of pizzas.

Would you like to place your order now, or better more come and be served by our wonderful staff!

cheese foccacia

Sorrento Trattoria’s Focaccia with Mozzarella, garlic and fresh oregano

I would love to see you in my restaurant! Ciao! Chef Carmela D’Amore

What to eat and do in Sorrento?

So many times I have heard that saying. `What to eat and do in Sorrento.’ you just don’t know where to go, and who has a great reputation?  you have been let down so many times, myself included, I go into a new town, and think great, where do I eat? sometimes I even want to ask them, if I could have a look at the meal before I buy, but, that is impossible ha!   It comes from having a great reputation and today we live in a world of social media,  and if you have been discredited by an unhappy customer then watch out business! because you are in for a downfall, people will judge you accordingly to what they see.

When you come through our doors I guarantee that you will be 100% happy, I stand on it! I have trained my staff, and we only want the best for you. Our menu, has been created so you the customer is content, satisfied, and walk away happy, there are so many dishes to choose from.  Our reputation is important.

Sorrento is an amazing place to visit, it has history, culture, an aura about her, she truly is magnificent, you can bring your family, friends, loved ones, lovers, and be immersed in her beauty.  There is so much to do and see, you can walk, swim, jog, bask in the sun (when we have it) enjoy the scenery, the cafes, the restaurants, the bay, and the temptuous Sorrento back beach.  You can just be, without spending any money, just bring a cut lunch with you, and sit in our beautiful park, and enjoy the rescue helicopter when it comes in.

I have even started my own Sicilian cooking School every Tuesday and Wednesday from 10.30 till 3pm.  You get my cookbook `Carmela’s Cucina Povera’ and a hand embroidered apron with every class.  I am very excited to announce their will be a book launch as well with my new cook book.  My cooking school is called Carmela’s Cucina Class, come and check my website @ carmelascucinaclass.com.au

Sorrento has a lot to offer, you can come even with the ferry across from Queenscliff, and enjoy the day, from Geelong, drive from the beautiful city of Melbourne.  Have a ladies day out, meet up with people.  You will not be disappointed, as she has a reputation too.

Its only an hour and a half from Melbourne cbd.  You will not be disappointed coming to Sorrento, and when you do, we would love to see you here.

 

 

Sicilian Lasagna

Just a simple plate of Sicilian lasagna can get your tastebuds happening, the flavours bursting into your mouth, each ingredient just popping up to say `hello.’  Our lasagna is made on the premises, with fresh cooked lasagna sheets, grated egg, sliced on to the layers, with fresh peas, our famous Bolognese sauce cooked for hours in our kitchen, made with love from Carmela, and béchamel sauce folded into the Bolognese sauce, so the flavours come bursting through into your tastebuds.  Well do you think that a lasagna can do that! Yes this one does.  Carmela places real butter in the tray, to make sure that the sheets don’t stick, and then places fresh Bolognese sauce onto the tray.  So many hours of perfection, and all you get to do is just order and eat! great! that makes life simpler for you, and that is why we are here for you!

here is a little history to let you know about where Lasagna came from:

The word lasagna can be refered to a dish made with several layers of lasagna sheets alternated with sauces and various other ingredients.

Lasagna originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published in libro di Cucina (the book of cookery), and became a traditional dish. Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with ragu, béchamel, and ParmigianoReggiano. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagna are oven-baked.

Traditionally, pasta dough prepared in southern italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagna are made of semolina (from durum wheat)

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragu, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.

In Sicily some regions put fresh prosciutto sliced on each layer to give a stronger taste.

this is our lasagna @sorrentotrattoria.  See you here!

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lasagna photo

 

Pasta Delight!

sophia and comedian eating spaghetti

Benvenuti to our beautiful restaurant, we have many different types of sauces, that will tempt your tastebuds, and delight your senses. Yes! our restaurant, is amazing, with the different types of pastas we entice you with.  Being Sicilian, we love our pasta, and know that our customers also do, our ingredients are fresh, our sauces are cooked for hours, our pasta, is of the best quality, so that when you eat one of our dishes, you can taste the flavours, bursting in your palate.  We have Pasta con Salsiccia, Pasta alla Norma, Pasta con Tonno, Pasta con Pollo e Funghi, Pasta con Avocado and Pollo, Pasta con Salmon, Pasta Marinara, Pescatore, Pasta con Cozzi, Bolognese, Napoli, Arabiata, Pasta Matriciana, Pasta Carbonara, our signature Trattoria, if you can’t find it, we will make it for you!

everyone loves pasta! we even cater for gluten free, we have a pasta, that is imported from Italy, its an amazing quality, just for the gluten free person.

Italians love Pasta, its infectious!  I invite you to my restaurant you will not be disappointed.  Carmela and family

everything you see I owe to spaghettigina lollobrigita eating spaghettipicture of sophia loren pizza and pasta