Cooking among the Clouds

Mountains sculpt Amalfi’s southern border, where land meets sea. They stretch their arms to the heavens, tickling the clouds with jagged fingers. Cliffside gardens are carved into their sun-soaked faces.

We wander these gardens on a lazy summer Sunday, sampling strawberries that overlook the Tyrrhenian Sea from their vines. A syrupy heat embraces us as we pick tomatoes and shishito peppers. Our wicker baskets overflow when we set them on the outdoor kitchen counter minutes later. 

We tie aprons around our waists and slice, dice, and stir to the tune of “Tu Vuo Fà L'Americano.” The saxophone mingles with the sizzle of olive oil and the rhythmic marriage of knife and cutting board. Blue watercolor paints the horizon, its gentle strokes blurring the line where sky greets sea. Boats sail across the water, which glimmers as it’s kissed by the late afternoon sun. 

The aroma of baking bread envelops the garden. It floats from the kitchen to the dining area, carrying the sound of multilingual chatter with it. The table is set with hand painted platters and freshly picked flowers. We surround our feast of bruschetta, stuffed zucchini blossoms, and spaghetti al pomodoro and pour homemade wine for a salute. Peaches swim in our glasses, bobbing at the surface as they’re raised above the sea.