CAPRI

CAPRI

The island of Capri is the pride of the Gulf of Naples: much smaller than Ischia. It is today the most frequented place by tourists, attracted by its enchanting natural beauties and its historical, artistic and worldly fame. A visit must be paid to the Grotta Azzurra, a natural cavity; whose opening is slightly above sea level and it can be entered by boat or by land across the high Anacapri hill. The famous Grotta Azzurra takes its name from the extraordinary reflection projected by the waters on the wall-rocks. But everything in Capri is worth a visit: the famous "Piazzetta", the Carthusian monastery, the very lovely small seascape with the "needles" in the background, the natural Arch and Axel Munthe's San Michele Villa at Anacapri. Capri was the holiday-place of the emperor Tiberius, who had the Jovis Villa built here; whose ruins still exist today. Since the 8th century, when the island's great touristic fame commenced and very modern plants were installed, the most famous world personalities have visited Capri. Car travel is forbidden: its streets are quiet and all face splendid views, refined shops, very elegant ladies, private parties in astounding villas, nocturnal strolls along the beach... People throng from all over the world to visit the villa belonging to the Swedish doctor, Axel Munthe, author of "San Michele Story" (San Michele is, in fact, his Anacapri villa). There are many chic hotels and boutiques in Anacapri. A chair-lift leaves the small square directed to Mount Solaro, from which one can admire the entire Gulf of Naples, furrowed by the hydrofoils which go to and from drawing people from all countries to the «dreamlike" localities…

CHOOSE A REGION OF ITALY

For 4-6 servings:

• 400 g spaghetti
• 800 g firm
• ripe tomatoes
• a few basil leaves
• 1 teaspoon sugar
• extra-virgin olive oil
• salt
• chilli powder

This probably the most classical of traditonal suaces with a tomato base: “pommarola”, considered the sauce par excellence for accompanying pasta.Wash the tomatoes, plunge them into boiling water, skin them, remove the seeds and stalks and then pass them through a food mill. If there is too much water, leave the tomatoes on a sloping surface for about 15 minutes to allow the excess liquid to drain off, then cook ... continue