Sorrentognocchiday 2025 –
All the protagonists and the complete program announced
of the fourth edition of the event
There are 21 protagonists of the fourth edition of the event Sorrentognocchiday.
Starred chefs, young promises, talented chefs, renowned pastry masters and two of the best Neapolitan pizza masters will represent gastronomic excellence and offer their interpretation of the most famous dish of the city of the rate: the Gnocchi alla Sorrentina.
Sorrentognocchidaysponsored by Municipality of Sorrento and from Federalberghi Peninsula Sorrentinawill be staged from 28 al April 30thin an edition designed in twinning with the Puglia And with one of his most loved specialties: the orecchiette, rigorously handmade.
The three days will open with as many masterclasses, hosted at the rooms of the starry restaurant The hole of Sorrento.
It starts at 10.15, with Ciro Sicignanochef of Lorelei Restaurant1 Michelin star of Sorrento, who will illustrate his interpretation of the gnocchi and, to follow, will propose a tasting.
At 11.40 the master pastry chef will be staged Pasquale Pescefather of the award -winning Cassata Avellana: The Irpinian version of the famous Sicilian dessert, made with sponge cake, sheep’s ricotta and hazelnut hazelnuts.
At the same time, at the classrooms of the Institute San Paolo polyspecialein Piazza della Vittoria, the chef and teacher Vincenzo Cioffiwill lead two themed cooking class Gnocchi alla Sorrentina: one in the morning, reserved for students, and the other starting at 15.00, open to citizenship.
The lessons are all free and it will be possible to participate, subject to availability, upon request to be sent to the email: [email protected]
The next day, Tuesday 29you get to the heart of the event, with the evening hosted in the enchanting garden of theMediterranean Hotel Sorrento5 -star boutique hotels with an exclusive overlooking the Gulf of Naples, and with the conduct of Veronica Maya.
The event will open with the assignment of the Aldo Guida Prizeintended for a maître that has distinguished itself in the ability to welcome and management of the room.
And, if last year, Alfonso Iaccarinopatriarch of catering in the peninsula as well as ambassador of Italian cuisine in the world, has awarded the Award to Eduardo Buonocoremaître del CountrySide by Vico Equense, will be the same Buonocore, this year, flanked by Anna Maria Lauritano And Oreste Pezzella Of Workline dividedto reward the best maître of the 2025 edition.
The tastings will start with the lighting of the focus and with traditional mountains, made by the pizza makers Vincenzo Damiano from the Pizzeria Ro.Vi of Herculaneum e Mauro espedito Of Owap of Naples, and accompanied by the sparkling wine by Asprinio d’Aversa DOC of the Cellars Salvatore Martusciello.
We will then witness the preparations of the gnocchi and the ears made by hand and we will proceed with the tasting of the gnocchi made by the 13 large chefs called for the occasion Sorrentognocchiday: Fabrizio Mellinoof the sadllable Four steps of Nerano; Ernesto Iacaccarino of the starry restaurant Don Alfonso 1890 of Sant’Agata on the two Golfi; Pasquale PalaMaroof the Michelin star Indigo of Queen Isabella by Lacco Ameno, Ischia; Giuseppe SacconeExecutive Chef of the location that hosts the event, theMediterranean Hotel Sorrento; Ciro Sicignanoof the starry restaurant Lorelei of Sorrento; Vincenzo Guarino de The Court of the Gods of Agerola; Michele Spadaroof the starry restaurant Pashà of Conversano, in the province of Bari; Marco Astaritasous chef dei Four steps; Alessandro BiscontiOf Mediterranean terrace italian bistrotnew opening in Sant’Agnello by theMediterranean Hotel Sorrento; Mimmo De Gregoriode The tickle of Sant’Agata on the two Golfi; Enzo Politelli ofOstaria Pignatelli of Naples; Ciro sienoof theEnigma Restaurant of Reggio Emilia e Vincenzo Vertucciof Sal De Riso Restaurant & Bistrot of minors.
The tasting path will be completed with the proposals of the three pastry masters: Sal de riceof the homonymous pastry of minors as well as president of theAmpI, academy of Italian pastry chefs; the nascent star Michele di Levain force at theHotel Casa Angelina of Praiano and the talented Apulian pastry chef, Eustachio soapof the artisan pastry Sweetry soap of Acquaviva delle Fonti, in the province of Bari.
The event, as usual, is plastic free and provides for the use of biodegradable and compostable dishes, thanks to the contribution of Peninsulaverde.
The April 30, at the restaurant Victory terrace ofContinental hotelthe chef Eugenio Cuomo will lead a themed gala dinner; Reservations at 081 807 2608
On the page Facebook of the event, Sorrentognocchidayall updates will be published and you can consult the list of restaurants that have joined the initiative and that, from 1st al May 31stthey will put their interpretation of the Sorrentino plate on the menu.
Sorrentognocchiday uses the collaboration of: Mulino Caputothe historic mill of Naples; Brazzalethe oldest Italian dairy reality; Sorì Italydairy producer since 1868; the mill Turretfamous Olivicola Campana company; Workline Uniformleader in the creation of work clothing for catering operators e Knows.
Technical sponsors of the event are: San Gregorio Agricultural Company; House; Tricerchi Castle; Aiello floral workshop; Mom that pasta; Emmanuel Sound and Lighting And Magno Food 1973