Bitter Honey: Recipes and Stories from the Island of Sardinia Etruschi Frantoi Cutrera makes great olive

Frantoi Cutrera makes great olive oil

Oregano makes an excellent and flavorful addition to white meats and fish soups

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

Produced in both Naples and Modena

The Anchovies used in this type of oil-packed fillets are the smallest and highest quality

Bitter Honey: Recipes and Stories from the Island of Sardinia Etruschi Frantoi Cutrera makes great oliveIn 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.