Bitter Honey: Recipes and Stories from Sardinia (Letitia Clark) Bread dates) in pencil to verso

dates) in pencil to verso

medical and cultural history of liqueurs through the centuries as well as a look at the past culture of liqueur composition in the various regions of Italy

Ads for local businesses throughout

But cucina romana is the country’s greatest standout

Bitter Honey: Recipes and Stories from Sardinia (Letitia Clark) Bread dates) in pencil to versoIn Bitter Honey, seasoned chef Letitia Clark invites us into her new home on one of the most beautiful islands in the Mediterranean Sea Sardinia. Cooking here reflects life: it is a slow and relaxed affair. Meat is almost always slow roasted over an open fire, often on a rustic spit. Cheese is made and matured slowly, using age old methods and tools. Beans and legumes, and most vegetables too are cooked long and slow, extracting all their sweetness.