To cook like a Sardinian, you have to eat like a Sardinian. Cooking in Sardinia reflects life; it is a slow and relaxed affair. In Bitter Honey, seasoned chef Letitia Clark invites us into her home on this beautiful island - a part of Italy, but a world of its own - and showcases the local ingredients through simple but stand out recipes.
From aperitivo bites, to the island's iconic pastas and finishing with sensational dolce - Bitter Honey's recipes capture time-honoured traditions and passions, that build a stunning picture of Sardinia's culinary landscape.
Sample the Blood Orange and Campari Granita recipe on the Journal, here.
Hardback. 256 pages.
24cm x 19cm.