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. @emikodavies

Three pieces of grape focaccia on a wooden board.

Grape Focaccia

An autumn Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 0
A china plate with three slices of beef braised in red wine and sprinkled with parsley, and three roasted potatoes

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.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 0
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.

  • 20 M
  • 4 H, 20 M
  • 2
Zucchini Risotto

Zucchini Risotto

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

  • 45 M
  • 2 H, 15 M
  • 6