Island Cooking – Sardinia
Letitia Clark in conversazione con Bee Wilson e Vicky Bennison
Mercoledi’ 13 Novembre, ore 18.30 all’IIC Londra
In occasione della IX Edizione della Settimana della Cucina Italiana nel Mondo – un’iniziativa annuale del Ministero degli Affari Esteri e della Cooperazione Internazionale, volta alla promozione della tradizioni culinarie italiane e alla conoscenza del cibo e del vino italiano come tratto distintivo della cultura e dell’identita’ italiana – L’Istituto di Cultura di Londra ha il piacere di ospitare due eventi dedicati alla cucina italiana, a partire dall’11 novembre con Giusi Battaglia in conversazione con Giorgio Locatelli.
Mercoledi’ 13 novembre alle 18.30 la chef, scrittrice e illustratrice Letitia Clark, autrice di Wild Figs and Fennel, Bitter Honey e La Vie e’ Dolce, in conversazione con la food writer e giornalista Bee Wilson e Vicky Bennison, fondatrice di Pasta Grannies.
Prenotare QUI
Ringraziamenti a Right House, Cantine Nuraghe Anthigori, Rustorante L’Assaggino per la generosa collaborazione
LETITIA CLARK is a writer and a chef. Originally from Devon, Letitia trained at Leith’s School of Food & Wine following a degree and Masters in English Literature. After graduating she worked in London restaurants (inc. Spring, The Dock Kitchen, Morito, Moro, Ellory-now-Leroy), as well as cooking for events, weddings, markets stalls and pop ups. She has been featured in PPC, Code, The Evening Standard and Waitrose, The Guardian, Elle, Conde Nast Traveller, Olive, The Times, The Financial Times, The Telegraph, The Sunday Times, Sunday Brunch, The New York Times, Eater, etc. and has also written for The Food Almanac and Il Corriere della Sera. In 2017 she moved from London to Sardinia and began writing, drawing and cooking full-time, as well as teaching English. She currently splits her time between London and rural Sardinia, where she writes, paints and cooks. Her first book, Bitter Honey: Recipes and Stories from the Island of Sardinia, was published in April 2020. It was voted one of the best food books of 2020 by The Times, and one of the only cookbooks worth buying in lockdown by The New York Times. It was also Highly Commended by The Guild of Food Writers in the First Book category. Her second book, La Vita è Dolce, a celebration of sweet things inspired by Italy, was published in June 2021. It was voted one of the best food books of 2021 in The Sunday Times and won a Dutch Award for ‘the most beautiful cookbook of 2022’ – specifically regarding the photography. Wild Figs and Fennel is her latest book. Wild Figs & Fennel is Letitia’s third book. She is currently working on a book about Lemons!
BEE WILSON is a cook, food writer and journalist. Her books include CONSIDER THE FORK, FIRST BITE and THE WAY WE EAT NOW. She also writes the ‘Table Talk’ column in The Wall Street Journal. Bee is interested in how food relates to every other aspect of human life, from history to psychology to technology. She has been writing about food for more than twenty years but has only recently written her first cookbook, THE SECRET OF COOKING: Recipes for an Easier Life in the Kitchen – which was awarded Best General Cookbook 2024 by the Guild of Food Writers. The book’s aim is to suggest ways to make cooking much easier, whether you are cooking alone or cooking for a crowd; and ways to make use of cheap, everyday objects you probably already have in your kitchen such as box graters.
VICKY BENNISON is the person behind the Pasta Grannies project. She finds and films women who still make pasta by hand – a tradition that is disappearing in Italy. Along the way, she also meet producers, people and delicious non pasta food, so she shares those too. Vicky spent many years working in international development in places like Siberia, South Africa, and Turkmenistan. The next decent meal was always on her mind, and she began writing about her culinary adventures: cooking zebra stew in near Lake Turkana in Kenya is just one example. She progressed onto writing books. ‘The Taste of a Place’ food guides told readers where to find good food and wine in Corfu, Mallorca and Andalucia. She was chuffed they were recommended by The Observer, The Times, and Delia Smith Online, amongst others. She co-wrote ‘Seasonal Spanish Food’ with London based, Spanish chef Jose Pizarro (shortlisted for 3 different awards). She and her husband, Billy, have a home in Le Marche, central Italy, and she divides her time between there and London.
La Settimana della Cucina Italiana nel Mondo è la rassegna tematica annuale dedicata alla promozione della cucina e dei prodotti agroalimentari italiani di qualità, promossa dalla nostra rete di Ambasciate, Consolati, Istituti Italiani di Cultura e Uffici ICE all’estero.
L’edizione di quest’anno si sviluppa intorno al tema Dieta Mediterranea e Cucina delle Radici: Salute e Tradizione. La rassegna di quest’anno mira a presentare la cucina italiana con particolare riferimento alle proprie radici tradizionali e al riconosciuto ruolo della Dieta Mediterranea per la tutela della salute, nel quadro di uno stile di vita sano, equilibrato e sostenibile.
Il progetto, ideato e coordinato dalla Direzione Generale per la Promozione del Sistema Paese della Farnesina, è sviluppato all’interno di un gruppo di lavoro che coinvolge istituzioni centrali, enti territoriali, attori pubblici e privati, filiere produttive e mondo accademico-scientifico.
La Settimana della Cucina 2024 si terrà dal 16 al 22 novembre 2024. L’iniziativa si inserisce nel piano “Vivere ALL’Italiana”, lanciato dal MAECI per coinvolgere attivamente attori pubblici e privati in un’azione di promozione integrata del nostro Paese.