Sorrentina
Sorrentina is a unique and delicious product born in the heart of Sorrento, a city renowned for its rich culinary heritage. Invented by Master Pizza Chef Antonino Esposito in 1997, Sorrentina combines the authenticity of traditional Italian pizza with the convenience of modern cuisine.
What is Sorrentina? Sorrentina is a handcrafted, stone-baked product that offers the best of both worlds: pizza’s crispiness and calzone’s fluffiness, all in a convenient, canoe-like shape. Whether you’re looking for a quick snack, a satisfying meal, or a no-fuss dinner option, Sorrentina is the perfect choice.
PIZZA: SYNONYMOUS OF ITALY IN THE WORLD
- Crispiness: Baked in a stone oven, Sorrentina boasts a golden, crispy crust that delivers a satisfying, crunchy bite reminiscent of an authentic Italian pizzeria experience.
Convenience: Sorrentina's distinct shape makes it easy to carry and consume anywhere, making it ideal for street food, take-away, lunch breaks, or a quick and easy meal at home.
No Waste: Unlike traditional pizza, Sorrentina is designed to be thoroughly enjoyed, with no edge leftovers, reducing food waste and promoting sustainability. - TOMATO&MOZZARELLA: Made with Italian tomatoes and creamy mozzarella.
- 4 CHEESE: A delightful blend of mozzarella, edam, blue cheese, and swiss.
- SPINACH&CHEESE: Fresh spinach paired with mozzarella and other fine cheeses.
- GRILLED VEGETABLESE&PESTO: A flavorful combination of grilled zucchini, peppers, mozzarella, and basil pesto sauce.
Ingredients
Four Cheese: Mozzarella, Edam, Blue cheese, Emmental
Vegetables and Pesto: Grilled zucchini, grilled peppers, basil pesto, grated cheese, Pecorino, mozzarella
Origin of ingredients: Italian tomato
Preparation
Preparation Preheat your oven to 400°F. Bake the Sorrentina directly from the freezer for 9-11 minutes until the filling bubbles and the dough turns slightly gold. Allow it to cool for one minute, then enjoy
| Nutrition Facts | Per 1/4 cup (30 g) | %Daily Value* | Read more | |
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| Calories | - | |||
| Fat | - | - | ||
| Saturated | - | - | ||
| Trans | - | |||
| Carbohydrate | - | |||
| Fibre | - | - | ||
| Sugars | - | - | ||
| Protein | - | |||
| Cholesterol | - | |||
| Sodium | - | - | ||
| Potassium | - | - | ||
| Calcium | - | - | ||
| Iron | - | - | ||
| Thiamine | - | - | ||
| Riboflavin | - | - | ||
| Niacin | - | - | ||
| Folate | - | - |
*5% or less is a little, 15% or more is a lot.
NAPLES:
THE BIRTHPLACE OF PIZZA
The city of Naples, the capital of the Campania region, stands in the shadow of Mt. Vesuvius, the active volcano famous for having destroyed the ancient city of Pompeii. Stunningly situated overlooking the Gulf of Naples, every corner of the city is home to works of inestimable artistic and historical value.
The multi-layered history of Naples is reflected in its architectural marvels, like the Cathedral of San Gennaro, famous for its majestic frescoes, the sumptuous Royal Palace and the city’s landmark medieval castle, Castel Nuovo (or Maschio Angioino).
Gulf of Naples, Campania.
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