ACQUACOTTA: RECIPES AND STORIES FROM TUSCANY'S SECRET SILVER COAST
2019-02-05
Uncover the recipes and stories from a largely unheralded region of Tuscany, the Silver Coast; a place of wild natural beauty, idyllic coastlines and crumbling hilltop villages. Its cuisine is rustic, peasant food, often cooked in one pot. Acquacotta, literally meaning “cookedwater”, is its most famous dish, a soup made of slowly simmered tomatoes, onions and poached eggs. There are countless variations, and every town has its own version. The Silver Coast is surrounded by thick, wild, forest-covered hills and twisted, ancient olive trees. This backdrop provides the ingredients for hearty soups and stews as well as lighter seafood and vegetable dishes. Acquacotta offers more than 80 recipes across five chapters divided by themes: Dal Bosco - food from the woods (including foraged and hunted foods); Dal Mare - from the sea; Dal Orto - from the vegetable patch; Dal Fattoria - from the farm (including legumes, grains, rabbit, poultry and eggs); Dolci - sweets, preserves and homemade liqueurs.
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Emiko Davies first visited Florence while completing a fine art degree, arriving at Santa Maria Novella station with nothing but a suitcase and some broken Italian. The local culture and cuisine won her affections and inspired her to begin her five-year-old blog www.emikodavies.com about Tuscan food, its history and almost strict adherence to traditions. She writes a weekly column, Regional Italian Food, for New York-based website, Food52 and a biweekly column for Italian Newspaper Corriere della Sera.
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February 2019