Letitia Clark is living la dolce vita. The food writer, illustrator and cook, lives in Oristano, central-western Sardinia, where she spends her days making pasta with butter and fried sage, and her nights drinking aperitvo under the cool shade of olive groves. To the pandemic-fatigued onlooker, Clark’s life seems paradisical. So you can’t help but wonder how a budding chef from rural Devon swapped scones for sunshine and flew 1,280 miles away to start a new life on an island in the western Mediterranean sea.
Florencia en el Amazonas proved a visual treat and the English National Opera was on manoeuvres in Manhattan.