POSITANO DAYS – Sunshine, Grapes & Youtube Truths

POSITANO DAYS – Sunshine, Grapes & Youtube Truths

We’re Nikki and Carlo and we live in Positano, Italy. Except we also just bought a house in Tuscanyany, which we’re currently renovating, so we live there, too. Join us as we turn this house and olive grove into a dream home and get to grips with living in two different parts of Italy. [Music] Midepptember in Positano. Golden days, cooler evenings, warm sea, and a sense that the hardest and hottest part of summer is over. Carlo’s eldest brother, Stick, celebrates his birthday in midepptember and invited us for lunch at Laito Beach. If you’ve booked ahead, you can get a free shuttle boat over to the beach. We stood on the dock and waited a while, but we must have just missed the boat. Luckily, Elizabeth was heading in the same direction as us, so she gave us a lift. [Music] It’s about a 10-minute ride, so we had time to catch up and make some plans before we pulled into the small bay of Laito. [Music] [Music] Hey, Gracia. Da Adulo is a small beach restaurant that has become extremely popular in the last few years. It ends up on most travelers bucket lists and is always busy. When I first came to live in Posatano back in 1999, this is where I and many locals would spend our day off. I would buy a British newspaper, then grab a small table and sit and read all day long, indispersed with dips to the sea and chats with the regulars. I would slowly sip a tiny ceramic jug of white wine crammed full of fresh chopped peaches. I would eat mozzarella grilled on lemon leaves, spaghetti with local pink squid and zucchini, and sit on the shoreline digging my feet into the sand where the icy cold spring trickles into the sea. Ah, second swim of the year. See, the first swim I had with Sky back in June. And this is my second swim. Exactly. It’s not too cold. It’s not too warm. It’s perfect. Nice and floaty. It’s not too flat. It’s nice and bouncy. Okay. him. Come on. At 1:00, nearly everyone leaves the beach and heads to the restaurant. It’s noisy, it’s hectic, the shouting and jostling, but the food is always wonderful. Martina Stick’s daughter and our niece joined us for lunch, too. We ordered tuna carpacho, fresh shellfish with crusty bread to dip in the sauce. The famous grilled mozzarella on lemon leaves which infuses the delicate lemon essence into the cheese. Grilled anchovi, spaghetti with clam, spaghetti with sweet pepper pesto, fresh fish and a huge slice of tamisu for dessert. This is the best part. Come on. [Music] [Music] Good morning. You still have seaweed on the back of your leg from yesterday at the beach. Really? Yeah. Lift your leg. It’s full of seaweed. You’re right. I sleeping with a a piece of oan in my bed. Oh, great. So, uh, Mik gave a massage um today. It’s a day for uh pick up the grapes. grape harvest. Okay, perfect. What time is he starting? I bet he’s already doing it now. I don’t know. I don’t reply to him. Okay. Yay. Let’s go harvest grapes. Okay. We’re going to need probably gloves. I’m going to take that. And gloves for Carlo. You taking the vacuum cleaner? There’s Ethan bringing up some of the grapes already. [Music] There’s two types of grapes, red grapes and white grapes. We all know that, right? Yeah. So, they don’t um get harvested at the same time. The red grapes are going to be harvested later on. So, today we’re just going to be harvesting some white grapes. And it sounds like they’ve actually done most of the harvesting, but there’s still some grapes left. So, we’re going to go down to the Pibbasi, which means the lower pieces. It’s uh part of Mikuela’s property. It’s the most picturesque part of the property. It’s the bit that’s literally hanging over Positano and you’ve got the most fantastic view of the town. It’s I was really hoping that’s where we were going to be harvesting because I know he’s got grapes all around and there’s quite a lot up by the house as well. So, we’re going to be down in the Petsy Bassie harvesting. Carla’s just dashed home to get the drone because it’s the best place for a drone shot. So, we’re going to go down there and see what there’s left to pick. And then we’ll go up to the house and um see if there’s anything to pick up in that direction. And it looks like Michaela is going to be crushing the grapes this evening, which clashes with our sunset boat ride with Elizabeth. And she’s doing like a she does every at the end of every season, she does a last boat ride sunset to the Galley Islands out there. And we’re going to do that today. Uh just so that um I know it’s not the end of the season yet. We’ve got at least another month, but you never know what the weather’s going to be like. So we’re going to do it today because we’re all here. Um so I don’t know whether we’re going to get to see Michael crushing the grapes, but I’ve definitely shown it before more than once. So what I’ll do is I’ll link a video of the actual whole process of the grape harvest that we filmed a few years ago with Anteloo up in Montuso. So if you’re interested and you haven’t seen it, you can watch that. Use a bunny. Hey, use a bunny. saw you paint a picture. [Music] I know I shouldn’t be in love, but it’s so hard to move on. You haven’t changed. You stay the same. But if you did, I’d still love you anyway. Honey, [Music] I’d give you the world like I promised I would [Music] even do the [Music] world like I promised I would. [Music] Even though you wouldn’t do the [Music] Had [Music] I still wish you were mine in seven days cuz I’ve been up till 6 a.m. songs just for you. Three of them I can’t bear listen [Music] [Music] you the I promise. Hello. Hello. Hello. You too. You’re such a funny doggy. Sheila. This is Indy’s mommy. This is Indie’s brother. Aren’t you? You’re a pickle. You are. You want me to [Music] love you? [Music] M. So sweet. Okay, I’m making lunch now. I am just doing pasta. We haven’t had pasta for weeks. Weeks. So, I’m letting go. I have some pasta today. And I’m doing it with just like it’s a fresh pasta because summer recipes. I’ve got one buffalo mozzarella left. So, I’ve chopped that up with some big salad tomatoes, some rocket, a little bit of olive, and I’m going to mix that in. And a little bit of parmesan as well. And that’s boiling. So I can throw the pasta in. Time on for 9 minutes. And I wanted to tell you about this little book that has come into my possession. Right. I’ve got something fun to show you. Somebody gave me this book the other day. Mhm. It’s called Amalfi Coast in Your Pocket. And I haven’t read it all, but I have to talk about this. I have to warn people about this because I don’t know who this uh author is, but I don’t it’s either not a real person or it’s somebody who’s possibly never even been to the Amalfi Coast, but it’s definitely somebody who’s not um like really really experienced with the Amalfi Coast, doesn’t know what he’s talking about. because there’s a few things in this that are so badly wrong. It makes me think that this book has actually just been compiled by chat GPT and the author has possibly never even been here because there’s things in this book. Okay, listen to this. The market of Posatano. Marcato de Posatano market. The Market of Positano is a vibrant open air market located in the heart of Posatano on the Maui coast. It’s held every Wednesday and features a wide variety of products like fresh produce, fish, meat, cheeses, and specialtity items such as lemon cello and handmade pasta. The market is a popular destination for locals and tourists, offering a lively atmosphere and a chance to sample and purchase some of the most delicious and unique products. Vendors are friendly and knowledgeable, and many are happy to share their recipes and cooking tips with visitors. It’s so well right, but it’s There’s no market in there has never been a market in Positano. It doesn’t exist. Okay. And it says, so it says on Wednesdays, but it also says from 8 to 1 on Monday to Sunday. It’s absolute rubbish. I mean, completely made up. There is also um I’m I read in in this book this a mouthy coast book um a lemon festival in Menon. So and the other thing there’s a couple of other things I I haven’t read it thoroughly but the just flicking through it and stopping every now and again it’s incredible. Um, it doesn’t mention many restaurants in Pasatano, but the one that it did mention is a restaurant inside one of the most expensive five-star hotels in town. And I’m not even sure if they take people if you’re not staying in the hotel. That’s the only restaurant mentioned. And what was the other thing? Oh, yes. One of the most expensive luxury hotels in Positano has been delegated to UT Hotel. I’m sure they’re not very happy about definitely not a b boutique hotel because it’s got 60 rooms. Anyhow, if what I wanted to say was if you’re planning on buying a guide to the coast, don’t buy this one. It’s not worth your while because there’s so much mis misinformation in here and there’s not really anything useful in here. It’s got it’s it’s got fluff, which by fluff I mean page fillers. Um where is the Amalfi Coast? I think if you’re planning on coming here already, you you’d know where it was. um what is the food like? Um which currency can I use? What language is spoken? Is it safe? It’s it’s just not great. If you’re going to spend money on a book, on a guide to the Amalfi Coast, let me recommend something like the much more serious and much more comprehensive moon guides to the Amalfi Coast. One, because it’s got every town set out very, very well in sections, so you can just flick to the section you want. Two, they update these every year or so, so it’s always with new information. Any new restaurants or hotels that have sprung up will be included. And it’s just very, very easy and real also because it is written by Laura Thea who’s a very good friend of mine. She has a blog called Chiao Maui and she has lived in a Maui lived in a Maui for over 15 years. So she is definitely an expert on the area and even when she comes to Positano to update the books, she calls me and asks me, “Is there anything new in town? What should I see? What should I go and check out? What should I take photos of?” This is a proper guide. So if you’re going to spend the money and invest and get a guide, get this one. Not this one. Right. Going to eat my lunch now. When you think about it, this world of YouTube that I find myself so deeply involved in is a strange one. A small percentage of people, let’s call them creatives, spend days filming and editing these little slices of life. I’m one of them. Much of my day and often a few sleepless hours of the night are taken up with planning, writing, searching for music, setting up shots, and then editing, editing, and editing again. And then we upload. We share these videos freely with anyone who cares to watch. Just about half of these people subscribe as a little thank you. A smaller number leave kind comments, questions, or words of solidarity. Those messages mean the world. But then there’s always a tiny fraction of viewers who feel compelled to criticize, sometimes bluntly, sometimes cruy. In this world of social media, it seems to be considered fair game to comment on someone’s body, appearance, life choices, or even what we eat for lunch. Now imagine if this happened in real life. Imagine you’re working in a small bar in a town where people more or less know each other. Most customers are pleasant. But then one says, “I’ll have a Coke, please. And by the way, you really shouldn’t show your face so much. You’re pretty old and not very pleasant to look at.” You serve him politely, but silently you’re shocked. Another says, “Three beers, and by the way, I think your son is lazy, and you obviously haven’t raised him well.” Later, someone points at you and laughs. “You’re getting so fat, you need to watch what you eat.” Eventually, you take a break and sit down with a sandwich, but a stranger interrupts. Ham! That’s disgusting. I thought better of you. I’m never coming back here again. In real life, this would never be tolerated. So why do we accept it on social media? Are those of us who share our lives here to be respected less? Are we somehow worth less because our work looks more fun? We show you what we do, but we don’t suggest that you do the same. How does it make you feel to criticize us? [Music] Do you feel stronger, prouder, satisfied that you’ve put us down? Do you think it will help us improve our videos or make us change our style of life? Or do you hope that it will silence us? Fore! Foreign! Foreign! Fore! Foreign! Foreign! for [Music] We love making these films and we’re grateful for this community. The majority of you are kind, supportive, and respectful, and that’s what keeps us going. But to the rest, if you wouldn’t say it to someone’s face in the real world, maybe pause before typing it here. because we haven’t got enough time in this one and we need something for the next one. Anyway, if you’ve been thinking about joining my Patreon where I post regular little updates and videos and photos and blog posts and all sorts of things go on there. um now could be the chance because there’s something rather special happening there at the moment which is patrons only which I may have eventually open up to everybody else but it could be the time if you’ve been thinking about it. That’s all I’m going to say. Okay. Anyhow, thank you very much for watching this week’s video video. We hope you’ve enjoyed it. Um don’t forget you can buy these t-shirts. There’s a link below the video in the description box if you want to dress like Carlo like me. dressing and maybe not. Yeah. Next week, we hope you will join us for a beautiful sunset cruise to celebrate the end of summer and all sorts of other little adventures that we haven’t quite had yet up and coming. Thank you for watching. See you all next week.

POSITANO DIARIES & HELLO EVERYWHERE T SHIRTS for sale here: https://positanodiaries.teemill.com/collection/everthing/

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My recipe and story Ebook is available to purchase here, as is my guide to Positano with info on how to get here, where to stay, what to eat and what to do: https://positanodiaries.com/our-positano-cookbook

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All music from Epidemic Sound
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