olive Letitia Clark on the sun-drenched food of Sardinia
May 31, 2024
In this delightful conversation, Letitia Clark, a food writer and chef who embraced Sardinia in 2017, shares her culinary adventures on the sun-soaked island. She reveals how foraging shapes her daily cooking, blending local ingredients into refreshing summer dishes. Letitia reflects on her journey from London to Sardinia, emphasizing the island's unique food culture and seasonal recipes. With anecdotes and inspiration, she highlights how food fosters connection and community, promising mouthwatering creations like fig pizzettes and ricotta doughnuts.
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Everyday Foraging Habit
- Foraging in Sardinia is an everyday practice, embraced by all kinds of people including Letitia's impeccably dressed mother-in-law.
- Wild foods like nettles are treasured for their taste and abundance.
Fruit as Italian Dessert
- Fruit in Italy is the traditional dessert, eaten fresh after every meal.
- Peeling and eating ripe peaches simply celebrates the ingredient's perfect ripeness.
Sardinia's "Second Afternoon"
- The Sardinian "second afternoon" stretches the day's pace with two long afternoons before evening.
- It encourages slowing down and appreciating moments in hot, long summer days.
