Join The Conversation With Mishpacha's Weekly Newsletter

Savoring Italy

Text and photos by Estee Kafra

It was like driving through a postcard. I’d read about the steep curves and narrow lanes along the mountainous Southern Italian coastline, but nothing could prepare me for seeing the view myself. As we wound around the hills (thankfully, I wasn’t driving — I couldn’t keep my eyes off the vista), quaint villages of pastel-colored houses sprou ted between patches of towering rocky terrain, lush greenery, and glorious blue water. These were the piccolo città of Positano, Ravello, Amalfi, and Vietri sul Ma

Wednesday, July 09, 2014

Even from the car, I could see the trademark glossy lemon trees dotting the countryside. The enticing sights and smells of our impromptu farm tour piqued my appetite for some delicious Italian fare. In Italy, food is more than just a way to stop your hunger. Food is an art. A meal is something to be savored. The ingredients are the celebrities, and cooking is the curtain rising on the large bandstand. The meal is a crescendo of everything melding together in astounding unison. Okay, I know this sounds like I am getting a bit carried away, but the Italians are serious about their food. And I knew, as soon as we planned the trip, that there was going to be no canned tuna on our menu! Not if I could help it. See, some people read travel guides and reviews about a country before they visit. I decided long ago that the only way to fully experience a country is by cooking and eating its food. In preparation for my trip, I read whatever books I could find on the regional cuisine and food trends. For instance, lemons are the standout ingredient on the Amalfi coast (no wonder!) and many tourist shops sell anything with a lemon motif, including hot stamped lemon logos. (Before we left, I had to buy a bottle of Limoncello, a popular lemon-flavored liqueur — it’s now my go-to liqueur for desserts and whipped creams.) I was setting myself up for quite a challenge, though. With all my research, I hadn’t been able to dig up any sign of Yiddishkeit in the Amalfi region, so all the work — including keeping my fellow travelers happy and satisfied — would fall on my shoulders. The key, I knew, would be planning ahead.

To read the rest of this story, please buy this issue of Mishpacha or sign up for a weekly subscription

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.

Not a Newspaper
Shoshana Friedman A deeper difference between newspapers and magazines
Services in Shards
Rabbi Moshe Grylak “Such a painful, malicious lie!”
The Pittsburgh Protests: All Politics All the Time
Yonoson Rosenblum The old rule — “no enemies on the left” — still applies
Danger: School Crossing
Eytan Kobre The hypocrisy of YAFFED’s assertion is breathtaking
Real Laughter and Real Tears
Rabbi Avrohom Neuberger The two sides of a life lived with emunah
Work/Life Solutions with Eli Langer
Moe Mernick I was proud to be “that guy with the yarmulke”
Is Ktchong! a Mitzvah? When Prayer and Charity Collide
Rabbi Emanuel Feldman These cannot both be done effectively at the same time
An Honest Shidduch
Jacob L. Freedman “Baruch Hashem I’m cured, and this will be my secret”
A Blessing in Disguise
Riki Goldstein “I never thought the song would catch on as it has”
Ishay and Motti Strike a Common Chord
Riki Goldstein Bringing together two worlds of Jewish music
What’s your favorite Motzaei Shabbos niggun?
Riki Goldstein From the holy and separate back to the mundane
Rightfully Mine
Faigy Peritzman Don’t regret the job you didn’t land; it was never yours
Growing Greener Grass
Sarah Chana Radcliffe Nurture your blessings and watch them blossom
My Way or the High Way
Rebbetzin Debbie Greenblatt We know what we want — but do we know what He wants?