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Beans Cooked in a Tuscan Jar

“First you need good beans.” The good advice of Elizabeth David always goes straight to the heart of the matter. We arrived back in Tuscany a week ago for what should be a few good months of family time, visiting friends and research, all peppered with good doses of eating and drinking. No sooner had […]

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Pizza with Homemade Mascarpone & Speck

This is a recipe that combines three favourite things. Pizza. Speck (or prosciutto if you can’t find it). And mascarpone. But not just any mascarpone — homemade mascarpone. Because homemade is so incredibly easy, you’ll wonder why you never tried it

mascarpone IMG_8839 blog

Crostini with cannellini and white anchovies

It’s been a busy new year — moving to a new city, trying to entertain and raise a fast-growing, handful of a toddler and keeping up with my blog and my Regional Italian Food column for Food52. And now I have a new gig as a recipe writer for the week

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100 year old apricot jam

This is a 123 year old recipe for apricot jam. It comes from my battered and worn pocket sized edition of Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. I only bought it a few years ago, it’s just battered because I use it all

apricot jam for crostata

Italian Table Talk: Zuppa di moscardini

Soup is the measure of a good cook. It may be a simple and humble vegetable soup or an extravagent bisque, but either way, it needs to be made with the knowledge of how to get the flavour out of your ingredients. Layers are key. As is texture. And a

moscardini - baby octopus

Bronzino’s Panzanella

Summer wouldn’t be summer without that perfect salad, a must when it’s simply too hot to cook and all you crave are the season’s fresh offerings. Things like this caprese salad, made with heirloom tomatoes straight out of the garden and torn hunks of

panzanella IMG_8475 blog

Cozze Ripiene – Stuffed Mussels

This is a clever and thrifty dish with peasant origins from Puglia, the most southern tip of Italy’s peninsula. It’s an area which is rich and abundant in seafood, grains and vegetables but over the centuries has seen some of the worst poverty in the

stuffed mussels tied with string

A summer cake: plum and ricotta tart

A neighbour’s plum tree hangs over into our courtyard. By a lot. Dark plums, with a matte grey-blue coating a sometimes dark blue, sometimes pinkish-purple skin. Inside they’re sweet yellow, but when picked a little early, like I did to beat the bird

torta di susine plum tart feature

Caprese: the ultimate summer salad

The first time I grew my own tomatoes was in an unlikely spot: in terracotta pots on a sun-drenched rooftop spitting distance from the Palazzo Vecchio. They were a great success and now that we are lucky enough to have our own little vegetable patch,

caprese salad emiko davies recipe

Millefoglie – A thousand layers

Usually, things are planned. Books are thumbed through, blogs are scrolled through, the fridge and pantry rummaged through. Menu planned. Ingredients bought. Recipes tested. But, less often, things are unplanned and just happen. Unexpectedly coming t

millefoglie with strawberries