ASSOCIAZIONE CUOCHI PENISOLA SORRENTINA:

A GASTRONOMIC ELITE

The Sorrento Peninsula has always been a centre of Food&wine tourism. And Neapolitans have been eating out on the coast on the weekend for generations. This has favoured the development of restaurants and hotels of the highest level, a phenomenon that has given local operators enormous experience and great visibility in international guides.

The Associazione Cuochi Penisola Sorrentina (Association of Sorrento Peninsula Chefs) was set up in 1972 and its member chefs use Pastificio G. Di Martino products because their marked organoleptic qualities underscore the talent of these culinary artists, and because they preserve the genuineness of the quintessential flavours of Neapolitan cuisine.

The Association has received acclaim from numerous prestigious sources over the years. At present, the Association's Acting Vice President is Antonino Morvillo (Senatore a Vita), while its directors are Domenico Persico, Carlo Cammarota, Gennaro Vingiano, Francesco Santarpia, Luigi Verde and Gennaro Calemma.

ASSOCIATION CHEFS