Acquacotta
Author: Davies, Emiko
ISBN: 9781743792117
Publisher: Hardie Grant Books
Year First Published: 2017
Pages: 272
Dimensions: 9.685 inches x 7.677 inches x
Format: Hardback
Description:
Discover the cuisine of a secret part of southernmost Tuscany, a sliver of land known as La Costa D’Argento — the silver coast. Named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, it is a region of rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history.
In Acquacotta, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.
Acquacotta is Emiko's second book, after Florentine.
ISBN: 9781743792117
Publisher: Hardie Grant Books
Year First Published: 2017
Pages: 272
Dimensions: 9.685 inches x 7.677 inches x
Format: Hardback
Description:
Discover the cuisine of a secret part of southernmost Tuscany, a sliver of land known as La Costa D’Argento — the silver coast. Named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, it is a region of rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history.
In Acquacotta, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.
Acquacotta is Emiko's second book, after Florentine.
