Hey there Reader,

19 years ago, on my very 1st trip to Italy, my husband and I took the ferry from Positano to Capri for the day.

I remember that day so vividly, it’s imprinted in my brain. I recall getting off the ferry and making our way to the “square” where all the action is.

People everywhere, the most beautiful people I had ever seen, speaking Italian, the whole vibe was magical.

We stumbled down a cobblestone hill, and found ourselves in line for gelato and of course, a cannoli. Sam handed it to me, and before I knew it, it was almost gone…I was in heaven. He said, “Don’t I get a bite?” and we laughed. When it comes to desserts, well…you know...

Visiting Capri that day was beyond special, but there’s nothing like actually staying there for a period of time. 8 years ago, our dear friends asked us to join them for the week in July and of course, I said yes!

Since then, we’ve gone back every year, except during the pandemic. In such a short time, we’ve made friends with many people on the island as well as created friendships with people we met in our hotel and are now some of our nearest and dearest friends.

Capri has become our “happy place”, our home away from home. It’s interesting because many people I speak to feel similarly…they return year after year for 30 years! It’s a place you can go with your partner and it’s also a place for your entire family.

A few summers ago we took our 2 adult children and it was a trip of a lifetime. I loved sharing the magic of Capri with them!

So, as you can see, Capri has my heart, so I thought why not share some of my most favorite spots….just in case you decide to go one day :-)

Easy Caprese Salad

Recipe by Eating Bird Food​

"This easy caprese salad layers juicy tomato slices with fresh mozzarella and basil. It’s lovely paired with crusty bread for an appetizer or grilled protein for a meal."

Ingredients:

• 8 oz fresh mozzarella cheese ball, sliced
• 2 large ripe tomatoes, thinly sliced
• fresh basil, about 20 leaves
• fresh ground pepper
• ​sea salt​
• high quality olive oil, for drizzling
• aged balsamic vinegar or balsamic reduction, for drizzling

Directions:

1. On a plate or serving dish arrange fresh mozzarella and tomato slices in alternating layers. Add a basil leaf between each layer. Chop remaining basil and sprinkle on top. Season with fresh ground pepper and sea salt.
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2. Drizzle on a high-quality olive oil and balsamic vinegar or balsamic reduction. Serve immediately or cover and chill in the fridge for 30 minutes before serving.
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3. Caprese salad is best served fresh, but it will keep in the fridge for 2-3 days.