We are sad to be leaving Positano, La Fenice and Giulio and Giacamo. It truly feels like home.
Friday, June 25, 2010
So Sad...
We are sad to be leaving Positano, La Fenice and Giulio and Giacamo. It truly feels like home.
Another Chef and our favorite "Cute Barista"!
This was one of the kitchens where Tai cooked last year. They had a new chef but they welcomed her back and Marissa in. It's also our favorite place for cappucino (besides the ones Giulio's)!
Lunch at Hotel Poseidon
We had a dinner reservation at Hotel Poseidon but due to the off-and-on rain showers we decided to duck in for lunch instead. It's just one more breath-taking setting in Positano. It's a gorgeous old hotel and extra special to Tai because she stayed there last year and it's where she meet Alessandra!
They decorate with the HUGE lemons the Amalfi coast is famous for!
Another Side of Paradise
We ventured to the other side Positano which is equally breathtaking. If arriving by car or bus this is the road in but Marissa missed it since we arrived by boat. There were so many things Tai wanted Marissa to see but we didn't get to them all. Afterall, Tai had 3 weeks last year and Marissa only had five days...next year...
Marissa's Favorite Dish in Positano
Pasta Fagoili at Bruno. Though we had it other places -- no one made it like Bruno. So simply. So yummy. Simply satifying.
Tai's Interpretation of Pasta Fagioli
(recipe shared on a napkin from a "mama" in Italy -- so quantity varies)
She wrote:
1. Sautee garlic, tomato and onion until lightly brown in extra virgin olive oil
I use 2 garlic cloves minced, 1 medium onion and either 6-8 roma/plum tomatoes or a 16 ounce can tomatoes cup up
2. Add clear chicken broth. This one is tricky. She didn't tell me how much. I use about a quart and a half
3. Add a pinch of basil, salt and pepper
4. Add northern or cannellini beans. I use 1 cup dry northern beans soaked overnight. You can also bring them to a boil for about 2 minutes and then turn off the heat and let them stand a room temperature for an hour and drain
5. Cover al and cook about 1 1/2 hours.
6. Optional -- add pasta of your choice. If I add I use about a 1/2 cup of small pasta.
Sprinkle with fresh parmesean cheese and serve with fresh bread if desired.
We LOVE La Fenice but...
Every morning as we are awakened by the geese -- Marissa has to control herself not to commit goose-murder!
Charming Positano...
No matter where you go in Positano -- every view, store, alleyway, and cobble-stoned street isthe most picturesque, breathtaking scene. There is no way to truly capture it without being there. Honestly, we both want to live here.
A Day by the Pool at La Fenice
It's not easy staying in bikini shape with all of this pasta, gelato, bread, wine, pastries...
A Big Night Out
Dancing at Music on the Rocks with "our brothers" and their friends. Super fun night. There's a chef theme to our trip. On a fluke we met (and danced all night with) the chef from Buca di Bacco who invited us to come cook!
We Had Shoes Made...
We has so much fun visiting the shoe maker at a darling little store -- Artiganto Rallo. We both got shoes made custom to our feet. There were so many AMAZINGLY beautiful ones with glimmering stones of every color. But a choice was finally made -- Marissa & Tai got the same pair. And when we went to pick them up the next day -- Tai just HAD TO GET two more pair!
And the Cutest View...
Our new brothers, Giulio & Giacamo, who took such good care of us! Giulio made us the best cappucinos in the world!!!
Our First Day Positano
The Beach and lunch at Le Tre Sorelle where Tai cooked last year. She was happy to see many of her friends. The amazing local artist Pasquale Volpe (who Tai painted with last year) joined us for lunch as did Tai's friend Luigi (Le Tre Sorelle owner).
Our Wonderful Room
We are staying at La Fenice -- the most enchanting place in Positano. The view in and out of our room.
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