Your next island escape.
Take a tour of Italy’s most enigmatic island with this special Sardinia starter pack. Discover the cooking traditions and rustic recipes of Sardinia with Bitter Honey by Letitia Clark, practice your malloreddus technique on a hand-carved gnocchi board by Al Marangoun, then hone your cooking skills in a special Sardinian pasta class with skilled instructor Laurie Boucher.
- Bitter Honey cookbook, Modern Marangoun board, and one guaranteed spot for Sardinian Pasta Class
- Purchase includes one device (up to 2 participants) for virtual cooking class on May 22, 2021 from 3:30-5 PM. Students will be contacted separately with class details
- Class ingredients not included
About the Instructors
After years of working in both professional kitchens and the publishing industry (including a job as Head Pastry Chef at the now Michelin-starred Ellory), Letitia Clark moved to Morito, where she met her Sardinian partner, Luca, who was also a chef. Craving open spaces, rustic Italian food and a self-sufficient lifestyle they quit their jobs and London and moved to rural Sardinia.
For over 30 years, Marco Galavotti, has been crafting artisanal tools for the kitchen in his workshop in Modena Italy. He works under the name “Al Marangoun,” meaning “carpenter” or “ax man” in Modenese dialect. And indeed, the tools he creates, mostly made of wood, are reminiscent of a carpenter’s work.
Laurie Boucher teaches all forms of pasta making at local cooking schools and other small businesses in Baltimore. She is also an adjunct professor at AACC, as well as a staff pasta instructor at the Baltimore Chef Shop, The Kitchen Studio Cooking School, and the Pandola Learning Center in Little Italy.