About this item
Uncover the recipes and stories from a largely unheralded region of Tuscany, the Silver Coast; a place of wild natural beauty, idyllic coastline, crumbling hilltop villages, and a rustic, wholesome cuisine.Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own.The book includes personal stories memories and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region - and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello and the last Tuscan town on the border of Lazio, Capalbio.
About the Author
Australian/Japanese food writer and blogger, Emiko Davies, has lived in Tuscany since 2005. With a background in Fine Art, photography and Art History, she began a blog devoted to traditional and historical regional Italian cuisine in 2010.
She has written about Italian cuisine for the Sydney Morning Herald, Melbourne's The Age, The Guardian, Saveur Magazine, and writes extensively (in Italian) for Corriere della Sera's food website, Cucina Corriere. She is a long-time contributor and columnist for Food52 and has recorded a number of podcasts about Italian recipes for SBS Radio (Australia) . Florentine: The True Cuisine of Florence, published by Hardie Grant Books (March 2016) , is her first cookbook.
