Coasting.

A meal with a view, in Positano.

Positano, Italy - As we climbed the cliffs overlooking the Napoli Sea, and coasted through Amalfi and Sorrento, olives fell delicately into nets woven across the bases of their trees.

Locals don't want to bruise their precious fruit, from which they produce the most extra virgin olive oil in the world. The region also produces softball-sized lemons, which, quite naturally, led to the introduction of limoncello.

Sweet, sweet limoncello.

Carving through switchbacks in the clouds, we arrived at the vertical town of Positano – with its blanched stone buildings clutching to the hill – and to Ristorante Da Costantino, which had been suggested by our extremely engaging driver, Giovanni.

Surrounding cliffs cascaded like flowing locks, and the restaurant's windows perfectly framed the rounded dome of a church and the clay roofs that melted into the sea. Beautiful is insufficient a word.

Rustic, wood-fired bread and local olive oil formed the basis of a great bruschetta, which only featured two small grape tomatoes. Simplicity is key.

Three types of fresh pasta, including one filled with soft, melt-in-your-mouth buffalo mozzarella, reaffirmed the value of fresh and local foods.

The view melted into the food, providing one of the best lunches I have had the pleasure of enjoying.