Grow It, Grill It

Sometimes to go forward in life we just need to look where we came from, our ancestors. The sustainable way of life has lit a fire, (no pun intended) under many people today in the US. A trend I hope sticks around. The funny thing is if we just travel 8 hours by plane to many places in Europe; like Ireland, Italy and Sweden, we can see first hand how simple it is, because this kind of lifestyle hasn't changed much for many there. They still grow it, raise it, cook it, grill it and in this case - just keep the recipes simple. 

homemade manicotti I was so fortunate to have been embraced by the beautiful Barba family, who own Trattoria La Tagliata, perched high in the hills above Positano. You know, that Amalfi coastal village made extra famous in the movie, 'Under The Tuscan Sun'. This trattoria is hidden from the tour buses and shops. And you'll find centuries old-style cooking. Sustainable is an understatement there; the wines, olives, olive oil, cheeses and meats are all raised by the family.

very fresh mozzarella and vine ripened tomatoes

A combination of fresh ingredients and traditional family recipes, made from their hillside farm crops create simple tasty, original dishes. The Barba family uses every inch of their steep hillside property. The olive trees are artistically grown among lemon trees, tomatoes, lettuce, peppers, basil and chickens on the loose.

The part that really struck me was the way the family works together. Everyone has an important role. Bartolo Barba (nicknamed O'Baron) helped La Tagliata blossom and grow through his brotherly love. He's the king of the grill and knows all the secrets of cooking meat to perfection. To describe the precise taste of his meats are, well, you just have to taste it. It's not just one thing- the magic of meat, meets fire and smoke.

Luigi Barba, (bellow, nicknamed O'Cheffon) had a vision. His passion for good and wholesome food took him to a piece of land high up on a hill and with his dedication he realized a dream come true, at La Tagliata.

Dora his wife, has always worked with her husbend, O'Cheffone. She enriches each recipe with her experience. Her dedication contributed to Tagliata becoming a family business. Her smile always warming, awaits you and encourages you to mangi or eat up. 

Enzo and Peppino are the sons of O'Cheffone and Dora. They were raised with good work ethics from their parents. Thanks to strong family values and love of their land, they have continued improving the family business created by their father.

So the story is- grow it, cook it, or grill it and do anything for that matter with love and it will be good!