June 8, 2009


I've just come back from two weeks on the splendid Mediterranean Sea, tan, and drunk, not on too much vino, but on the elements of water, wind and sea.

What better way to experience all the riches of the Amalfi coast? At a distance, in the comfort of our own boat (Hanse 540) in touch with the elements, harnessing wind power to move from point A (Amalfi) to C (Capri), in nature’s zigzag way.

Early morning's pink sunrise gives way to a quiet moment to reflect on the vast blue sea ..then it’s time to rock and roll! UP GO THE SAILS and all lazy sailors hit the deck with crazy hair and sleepy eyes. Then the day starts to shine! Not only with a luscious sun sparkling on the Mediterranean begging us to jump in, but to heed the call of fresh coffee and brioche having sailed into a perfect bay.

The Bay of Naples offers what I like to call, ‘SLOW Sailing’. The waters are calm
and the winds are gentle. We take our time getting from place to place. We won’t
be doing open sea airobatics, but we will be playing with the wind.

The Amalfi coast offers splendid views of terraced hilltops, cultivated in lemons,
mandarins and other fruits. Exquisite villages stand out on top displaying each a Dome of individual cupola design to be identified from sea. From the islands you see entire village houses painted in diverse shades of pastel, for the fishermen to look for their wives waiting for them at the window. All this detail, shape, color and life in general can be seen from our vantage point at sea. While the landlocked look out to the nothingness of the deep blue.

Eating on a boat is like being on a perpetual picnic. Circus tricks are helpful, as are lessons from the cat in the hat.( If we could only twirl plates and roll on a ball at the same time!) Moving on a boat while ‘under way’ is like this. Sure-footedness is necessary while carrying things around in ones hands, trying to keep ones balance- a mental exercise as well. Then there’s cooking on a gimbaled stove! (a contrivance, typically consisting of rings pivoted at right angles, for keeping an instrument such as a compass or chronometer horizontal in a moving vessel (a stove on a sailboat).

Pots and pans sway in place with the movement of the waves, held to the stove by a thin rail that keeps things from sliding off. Baking a whole fish is like rocking a baby in it's bed. The oven door is shut. The fish is snug, baking away to the rhythm of the sea! When slipped and docked in Port, the dinner is ready, the table is set and a new skill has been learned. Local food and wine never tasted so good.

This puts the adventure in the culinary.

A focus on wines from Compagnia, organic lemons from Amalfi, d.o.c. quality mozzerella di buffala from Paestum, rabbit from Ischia, pomodorini dolcissimi, wild aromatic herbs from the islands, anchovies, pizza! fish, fish, fish, frutti di mare, spaghetti alla vongole. Tagliatelle al limone, scamorza grilled between lemon leaves, and dolce; torta caprese (chocolate nut cake from Capri)etc.

Includes a few lessons on sailing and knot tying.

JUNE 11-18thTH, 18th- 25th 2011. VISIT THE ISLANDS OF PROCIDA, CAPRI, ISCHIA, and the

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