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Restaurant
Gourmet
La Focaccia
Italian restaurant
Restaurant 360

Rated
5 Forks by the ICT
Open
from 7.00am to 10.00pm
The
cuisine of our restaurant, Le Gourmet (see
menu), is carefully prepared to exalt the flavor of its ingredients.
We believe
deeply in the importance of organic products and for this reason we
strive to deliver our guests only fresh and natural products.
Our
fruits, juices, flours, meat, milk, eggs, cheese, and vegetables, are
all natural and chosen with maximum care. Our breads, pastas, focaccia,
lasagna, marmeladas and pastries are homemade strictly following the
rules of our tradition and using no chemicals at all. We have now built
herb and vegetable gardens so that all of our fresh ingredients are
available right here at the resort.

Enjoy the Terrace views of Restaurant
Le Gourmet!
Alfonso Martino, the re-founder of the long
hotel tradition, has spent most of his life searching for the real south-center
Italian cuisine, especially the Naples cuisine which was deeply influenced
by Greek, French, Spanish and Arabian cuisine
It has been millions of
years since mankind realized the benefit and taste of cooked food over
raw food. During this time the art of cooking has continuously been
improving searching for the point of perfection. Various intents to
create "Nouvelles Couisines", however, have failed many times. The recipe's
of traditional cuisine is like musical notations. Although you can have
your own interpretation of any music, you can never change a note or
you will change the music. You can never change the ingredients of a
recipe for that matter. Some of our guests believe only to taste the
"Tortelli di Ricotta", the ancient recipe of Sorrento, is worth staying
at the Martino Resort. Reserve Today!
Photos from our herb
and vegetable gardens.

Martino's
Famous Rosemary Focaccia
1Kg
Flour (00 variety)
30 g Salt
50 g Sugar
50 g Butter
350 g Water
350 g Skim Milk
50 g Beer Yeast
Rosemary (as desired)
Extra Virgin Olive Oil
Kneed dough to consistency and let stand to rise for 25-30 min. Lightly
oil a large flat baking (40x25cm) sheet. Form dough to pan at desired
thickness (in Rome this is done very thin and in Naples very thick) Brush
the surface of the dough with extra virgin olive oil and sprinkle Rosemary
across the surface (to taste) Finish by sprinkling a few large chunks
of Sale Grosso (large rock cooking salt) on the top. Place in preheated
oven (220 Celsius or 428 Fahrenheit) Bake for 10 to 15 minutes (10 minutes
will yield a crispier bread).
Complete
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