Olive Magazine
Three images, one of an artichoke in a lady's hands, one of Letitia Clark drizzling oil over a dish, one of ricotta on toast

ep 215 - An armchair guide to the food and drink of Sardinia

Published: September 4, 2020 at 1:19 pm
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We catch up with Letitia Clark about the cuisine of Sardinia, including cured fish roe bottarga, why we should all adopt aperitivo hour and an unusual Sardinian sheep's cheese

This week digital editor Alex catches up with Letitia Clark, author of Bitter Honey, about the cuisine of Sardinia, the Italian island that she now calls home. They discuss the opinion-dividing cured fish roe bottarga, why we should all adopt aperitivo hour and we hear about a very unusual Sardinian sheep's cheese.

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