Wild Figs and Fennel: A Year in an Italian Kitchen
Indulge in a year of Italian culinary bliss.
Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each season's ingredients at centre stage.
From refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.
Whether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.
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Letitia Clark is a food writer, illustrator and chef. Born in Devon, Letitia gained a degree and Masters in English Literature before deciding to pursue her other passion, food, and to train as a chef. She completed the Leiths diploma in Food and Wine and went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. In 2017 she moved from East London to Sardinia, and began writing about food, as well as continuing her work as an illustrator.
https://shop.royalacademy.org.uk/wild-figs-and-fennel-a-year-in-an-italian-kitchen66683Wild Figs and Fennel: A Year in an Italian Kitchenhttps://shop.royalacademy.org.uk/media/catalog/product/1/2/12096212---figs-fennel-book---1200x1200px---_c_-y.jpg3030GBPInStock/Edits/Artist Gardener/Home/Books/All Books77568026212361224<p><span class="a-text-bold">Indulge in a year of Italian culinary bliss.</span><br><br><span class="a-text-italic">Wild Figs & Fennel </span>is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each season's ingredients at centre stage.</p>
<p>From refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as <span class="a-text-bold">Sausage Lasagne with Ricotta</span>, <span class="a-text-bold">Pecorino and Fennel and Orange Blossom and Honey Amaretti</span> alongside more creative combinations of <span class="a-text-bold">Lemon Ricotta Souffle Pancakes</span>, <span class="a-text-bold">Pumpkin Gnocchi Fried in Sage Butter</span> and <span class="a-text-bold">Ricotta, Lemon and Herb-Stuffed Courgette Flowers</span>. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.<br><br>Whether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.</p> <style>#html-body [data-pb-style=QTIU5SY]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}</style><div data-content-type="row" data-appearance="contained" data-element="main"><div data-enable-parallax="0" data-parallax-speed="0.5" data-background-images="{}" data-background-type="image" data-video-loop="true" data-video-play-only-visible="true" data-video-lazy-load="true" data-video-fallback-src="" data-element="inner" data-pb-style="QTIU5SY"><div data-content-type="text" data-appearance="default" data-element="main"><div class="a-expander-content a-expander-extend-content a-expander-content-expanded" data-expanded="true">
<div class="a-section a-spacing-small a-padding-small">Letitia Clark is a food writer, illustrator and chef. Born in Devon, Letitia gained a degree and Masters in English Literature before deciding to pursue her other passion, food, and to train as a chef. She completed the Leiths diploma in Food and Wine and went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. In 2017 she moved from East London to Sardinia, and began writing about food, as well as continuing her work as an illustrator.</div>
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