Discover the cuisine of a secret part of southernmost Tuscany, a sliver of land known as La Costa DHsquo;Argento Ddash; 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 dash; and rich culinary history.
In Acquacotta, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family(squo;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 bookRsquo;s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.
Acquacotta is Emiko's second book, after Florentine.
