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.
About 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. @emikodavies
Grape Focaccia
A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.
Red Wine Braised Beef
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.
Cantaloupe Granita
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Zucchini Risotto
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.