Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.
There’s something magical that happens when you toss a cheap cut of beef in a pot with some wine and vegetables and walk away for a while. Alchemy of the most ethereal sort.
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.