$55.00
indulge in a year of italian culinary bliss.
wild figs and fennel is not just a collection of seasonal recipes : it's a passport to the mediterranean, a charming journey into the ease + pleasure that defines italian life. chef + food writer letitia clark brings together simple italian flavours + lighter, modern interpretations with an aim to put the best of each seasons 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 + fennel, + orange blossom + honey amaretti alongside more creative combinations of lemon ricotta souffle pancakes, pumpkin gnocchi fried in sage butter + ricotta, lemon + herb-stuffed courgette flowers. the occasional addition of meat + 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 + accessible recipes will guide you through the year, drawing inspiration from italy’s beautiful seasonal produce along the way.
