Bitter Honey cardigan dimly lit bar and crisp

dimly lit bar and crisp cocktail

Author and food stylist Andrea Pons started this Mamacita project in 2018 to document the recipes she grew up eating in Mexico

and the archetypal interiors that define its signature style

allowing it to be worn loose and wide across the shoulders or softly drawn in for a more gathered shape

Grounded by the earthy richness of vetiver grass and brightened by the gentle sweetness of flowering linden

Bitter Honey cardigan dimly lit bar and crispIn Bitter Honey, seasoned chef Letitia Clark invites us into her new home on one of the most beautiful islands in the Mediterranean Sea Sardinia. Cooking here reflects life: it is a slow and relaxed affair. Meat is almost always slow roasted over an open fire, often on a rustic spit. Cheese is made and matured slowly, using age old methods and tools. Beans and legumes, and most vegetables too are cooked long and slow, extracting all their sweetness.