Author: Emiko Davies

Emiko Davies is a blogger and food columnist for Corriere della Sera and Food52 ( Her first cookbook, Florentine: The True Cuisine of Florence (Hardie Grant Books), was published on March 1, 2016.
November 5, 2015

The perfect chestnut and mushroom frittata

A frittata is always the answer to a busy day, a hungry belly or an empty fridge. In short, it’s my go-to meal when I’m in a pinch. It’s also my favourite way to throw together some great ingredients to showcase them
July 16, 2015

Recipe for spaghetti alla bottarga di Orbetello

ph. Emiko DaviesUnder Spanish rule for 150 years, the southern Tuscan town of Orbetello has long been famous for its bottarga, made with mullet roe, and its eel dishes, such as its anguilla sfumata (spicy, smoked eel) and scaveccio (which takes its name directly from escabesce, the Spanish method of
April 3, 2014

Worth the wait

In Italy, traditional Easter desserts are usually egg-rich baked goods. Naples’ Easter sweet is pastiera, a ricotta and wheatberry cake scented with orange blossom and candied citron. In Sicily, it is cassata, a sponge cake layered with ricotta, chocolate and candied fruit. Tuscany’s simpler palate is
January 30, 2014

On Elizabeth David

She has been called the ‘original domestic goddess,’ but Elizabeth David should be given much more credit than that. The celebrated English food writer and cookbook author would have turned 100 years old last month, and yet her witty and often passion-fuelled writing is as valid today
January 16, 2014

What to do with your leftover panettone(s)

The great-grandfather of Italian cuisine, Pellegrino Artusi (see, has a recipe in his 1891 cookbook, Science in the Kitchen and the Art of Eating Well, for a dessert that he calls Dolce Firenze, a previously unnamed dish that he savoured in Florence. While it is no
September 26, 2013

Artusi’s funghi fritti

In Tuscany, the end of summer and beginning of autumn is synonymous with mushrooms. And when mushrooms are mentioned, they are porcini of course. Fresh porcini. Many a keen forager will plan to andare a funghi to collect their own fresh porcini, which go into pasta and risottos. But another
September 12, 2013

Italian cooking 101

The first lesson to learn about Italian cooking is that there really is no ‘Italian cuisine,’ but 20 diverse regional cuisines, each with their own character, style, flavours and traditions. What you find in one region you may never see anywhere else on the peninsula. There are, however,
June 20, 2013

Feed your sweet tooth

There’s no doubt that Italians have a sweet tooth, particularly when it comes to starting the day. Take a glance at the offerings behind the glass counter at your local bar or pastry shop: cornetti (sweet and fluffy rather than buttery and flaky croissants), berry or apricot jam
July 12, 2012

Cucina Elbana

A favourite Italian holiday destination, the island of Elba, the largest in the Tuscan archipelago, is best known for its beaches and crystalline water than for its food. That may be because the traditional cuisine of this island is a humble one that stems from cucina povera and the rough
June 21, 2012
The Tuscan TimesTRAVEL

The island of Gorgona

A recent proposal to reopen two of Italy's smallest islands that have served as prisons made headlines last May. With Italy's prisons on the brink of disaster from overcapacity, Italy's minister of justice Paola Severino said she was considering the idea of reopening the now-closed maximum-