A Summer in Procida
Lemon pasta, summer dresses and nostalgia.
Each winter, when the evenings stretch long and the chill finds its way deep into our bones, I begin to dream of this summer holiday. Of the warm southern breeze that dances through lemon trees. Of tomatoes ripening from coral to crimson on sun-drenched terraces. Of yellow and blue hues that seem to belong to another time, a slower, lovelier one.
This year, we’re back in Procida, our quiet, sun-bleached corner of paradise in the Bay of Naples. It’s not our first time here, and certainly not our last. We fell in love with this island some years ago, drawn, as we so often are, to places that whisper rather than shout. Procida doesn’t ask to be loved, it simply is. And in its being, it captures hearts.
It’s the kind of place where time feels suspended. Where lemons grow plump and sweet, where fishermen mend their nets at dawn, and village life hums gently, full of soul and stories. There are no designer shops here, no glossy yachts, no movie stars sipping overpriced spritzes. And yet, this very simplicity makes it feel utterly cinematic. It’s no wonder that Il Postino and The Talented Mr. Ripley were filmed here — this island was made for the screen, for the heart.
Getting here was an odyssey of its own.
Six children, three dogs, seven suitcases — and two very determined parents. We boarded a train from Turin to Naples, the kind of journey that calls for patience, humour, and an excellent sandwich. My travel paranoia, heightened after a recent suitcase-nearly-stolen incident in Rome, had me on high alert, ninja mode activated.
But we made it. With Uno cards shuffled, dogs nestled on protective travel sheets, and homemade chicken-and-egg sandwiches passed around like treasures. Italy, for all its grandeur, is delightfully dog-friendly — a blessing for families like ours.
Despite my yearly vow to pack light, my suitcase tells another story. Yet over time, I’ve learned to pack smarter — to choose pieces that travel well, wear well, and feel like summer. There’s a kind of magic in holiday dresses. They carry memories in their folds, salt in their seams.
My favourites?
A dress from Ancient Kallos, with their goddess-on-holiday charm. A couple of vintage Prada numbers (some I’ve given to my daughter Louise) — simple, classic, quietly captivating. And a Zara dress I picked up last week, which somehow always makes me feel just right. I don’t need much — just a dress that sways with the sea breeze, a pair of gold leather Sézane sandals (comfortable enough for long walks, elegant enough for dinners under the stars), and I’m content.
But perhaps the truest taste of summer — and of our family’s joy — is a dish we return to year after year: summer holiday creamy lemon pasta.
It’s the colour of sunlight, the scent of southern Italy, the flavour of homecoming. Just lemons, good olive oil, garlic, and pasta — a dish so simple it’s almost poetic. We make it often here, usually barefoot, always hungry. It tastes like laughter, like children’s chatter drifting through open windows, like a kitchen full of clinking plates and sea breeze.
You’ll find this recipe — and many others born of summers like this — in my upcoming cookbook, ‘A Kitchen in Italy’ published by Clarkson Potter (out November 11 — preorder now).
And here’s the recipe. A little sneak peek from me to you. Enjoy!
1 pound / 500 g dried spaghetti
2 tablespoons/ 30 ml extra-virgin olive oil
2 tablespoons / 30 g unsalted butter
Grated zest of 2 lemons
1 garlic clove, thinly sliced
Juice of 3 lemons
Fine sea salt and freshly ground black pepper
3/4 cup / 180 ml heavy cream
1 cup / 100 g freshly grated Parmigiano Reggiano cheese, plus more for garnish
A few sprigs of fresh parsley, finely chopped
A few sprigs of fresh mint, leaves finely chopped
Serves 4-6
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Reserving a ladleful of pasta water, drain the pasta.
2. In a large sauté pan, heat the olive oil and butter over medium heat. Add the lemon zest and garlic and cook, stirring, until it sizzles, then stir in the lemon juice. Cook until slightly reduced, 3 minutes, then season with salt and pepper to taste. Add the cream and the reserved ladle of pasta water and stir to combine.
Add the pasta, sprinkle the Parmigiano Reggiano evenly over the top, and stir gently.
3. Serve with a sprinkle of Parmigiano Reggiano, parsley, and mint.
Until then, we are here.
On this island that asks nothing of us but presence.
With love,
Mimi x
ps: On a pratical note, we keep getting requests for workshops. All our remaining workshops this year are fully booked, so here is an update of our 2026 availabilities.
Workshop Update:
Next year is filling up fast but here is our entire lineup for next year and availability in each workshop.
Hong Kong, April 20-24 2026 2 spots left
Rome, Photography & Food, May 28-30th 2026 –FULL
Scottish Highlands, July 21-25th, 2026 - A few spots left
Turin / Piemonte, October 6 – 9th, 2026 - 3 spots left
Bay of Naples workshop, June 2nd – 6th, 2026 - 2 spots left
For more info, please contact us: mangerworkshop@gmail.com
You have an elegant way of making us feel like we are right there. Looking forward to this lemon pasta for a taste of Italy
Made the pasta dish for lunch and it was a hit among everyone. So simple and so delicious. 🍋