About Emiko Davies

Emiko Davies

Emiko Davies is a food writer living in Tuscany who writes about (what else?) Tuscan food, its history, and the regions adherence to tradition. When she first moved to Italy eight years ago, she barely spoke Italian. Today she has a column in the Italian newspaper Corriere della Sera. She blogs at emikodavies.com.

Casserole dish of acquacotta maremmana, a thick, slow-cooked stew of vegetables, poured over a slice of stale bread with poached eggs on top

Acquacotta

Acquacotta. It may become your new favorite word after you take a taste of it. Sorta like shakshuka, it’s Italian bread soup from southern Tuscany that’s essentially tomatoes, onions, and chiles gilded with poached eggs and a little Parmesan.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 0
Cantaloupe Granita

Cantaloupe Granita

Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.

  • Quick Glance
  • 20 M
  • 4 H, 20 M
  • 0
Zucchini Risotto

Zucchini Risotto

Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.

  • Quick Glance
  • 45 M
  • 2 H, 15 M
  • 2
Grape Focaccia

Grape Focaccia

Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 0