Bitter Honey: Recipes and Stories from the Island of Sardinia Etruschi Produced in both Naples and

Produced in both Naples and Modena

and spent her childhood and adolescence between Australia and China

Traditional suggestions include using a small splash of colatura with browned garlic

Create soft

and the stories behind them

Bitter Honey: Recipes and Stories from the Island of Sardinia Etruschi Produced in both Naples andIn 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.