A surprise find at one of my favourite markets in Florence last week led me to this beautiful and ancient dish, acquacotta (literally, “cooked water” but also meaning “cooked in water”), a tradition of southern Tuscany and Lazio, where the fields are filled with mounds of curly, jagged-edged weeds and other wild vegetables and greens that I had never seen and certainly never cooked with before. There’s something about eating wild vegetables... Read More
About this blog
Living in Florence, Tuscany for over 7 years has taught me a few things about Italian cuisine. One, that it doesn't really exist; rather, there are twenty regional cuisines. Two, that traditions rule. Here, I share the anecdotes, techniques and history behind some favourite traditional regional recipes. Many are historical, many are Tuscan.
Search articles by tags
antipasto artusi autumn baking basics bread cake cheese city guide cookbooks cucina povera dessert drinks eggs elizabeth david farm florence food history fruit gelato gluten-free holidays Italian Table Talk italy jam mains meat nostalgia nuts pasta pork puglia recipes restaurants seafood soup spring summer traditional travel tuscany vegetables vegetarian venice winter