Sorrento cuisine, as the Campania one in general, is based on pasta seasoned in many ways but it is also rich with desserts, various sauces and uses not just products of the soil, such as vegetables and fruit but also from the sea, with different types of fish and internal high-grounds with richness of cheeses.

Typical dishes are: cannelloni filled with ricotta, gnocchi seasoned and cooked in oven crocks, spaghetti with genuine clams, "guitar" spaghetti with eggplant, peppers and tomatoes, oven pasta with long broken ziti , ricotta and lemon ravioli, orange rice, spaghetti in a foil, rice sartù, pasta and beans with mussels, fusilli with seafood, rice and chicory in broth, the scialatelli, hand-drawn pasta seasoned with fish and vegetable sauces,fish soup.....

Seconds see a marked preponderance of sea products with: bianchetti pancakes, filled tattler cooked in tomato, sardines the Amalfi way, poached octopuses, pezzogna (a typical kind of fish from the gulf) cooked in various ways, fish with herbs or with "acquapazza"(fish soup), oven rhombus with potatoes or lemon, oven lamb or kid with potatoes and, finally, cheeses and various dairy products.

Add to this pizzas of various kinds from the classic ones to those filled with vegetables.

As far as desserts are concerned,  sorrentine imagination and creativity reach the most exciting heights: from the "pastiera" filled with ricotta, cooked grain and candied cedar, with "struffoli", fried sweet pastry seasoned with honey, candied fruit and "diavolilli"(multicoloured comfits), from babà to lemon pie or cake, from meringues and fruit sorbets to flaky "sfogliatelle", from "zeppole" to the Neapolitan cassata which is different from the Sicilian one because it is white and with few decorations.

Limoncello, fragolino and finocchietto (lemon, strawberry and fennel liqueurs) with various rosolios close the menu.