This is a vegetarian version, but if you want to make this more substantial, use beef stock as the base and 50 grams of pancetta in the pan with the onion.
This gnocchi recipe is a unique and wonderful dish that can be prepared rather quickly.
Tasty tomatoes are paramount to a good bruschetta. There is nothing like picking tomatoes fresh off the vine and eating them instantly.
In English this dish is called a “soup” but soupy is the last word one would describe the texture with, which is thick with bread.
For a wonderful side dish or starter, try this fried sardine fillet recipe from Emiko Davies.
This very simple yet utterly delicious farfalle with pistachios and pancetta recipe is the perfect meal on a stressful day.
Simple beauty and deliciousness is what makes this recipe from Emiko Davies a keeper.
Emiko Davies serves up a batch of chestnut biscotti that would be perfect as a dinner party gift.
Crostini di Fegatini are a must on any Tuscan table for Christmas – delicious, rustic chicken liver pate spread on rounds of toasted bread.
Emiko Davies with some valuable tips on how and where to find information on sustainable fish and seafood.
This fishy food festival, held 5-6 May 2012, celebrates the best of the Tuscan coast’s bounty.
Schiacciata ubriaca is a unique specialty of the Island of Elba: a “drunken” cake, boozy with the island’s own red dessert wine.
Find out why Anthony Bourdain reckons he’d rather eat in Melbourne than in Paris at The Melbourne Food and Wine Festival.
Vanessa Kwiatkowski and Mat Lumalasi are set to conquer Melbourne with their bees.
The base recipe for this gelato is inspired by Pellegrino Artusi’s century-old Italian recipe for gelato di cioccolata.
This old fashioned Italian dessert – a more adult version of innocent custard – should be on every cook’s repertoire.
Emiko Davies recounts the ultimate celebration of a traditional Tuscan family ritual: slaughtering a pig.
Siena’s rustic, medieval flavoured flat cake, panforte, is dense with candied fruit, spices and nuts. The perfect rich winter treat.
This is the kind of cake that grandmothers of the Langhe area of Piemonte make specially for their grandchildren.
The Roman quarter of Testaccio, with its slaughterhouse past, is the place for some of Rome’s heartiest cooking.
This lovely recipe is adapted from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Emiko Davies visits the Franciacorta Wine Festival in Lombary, Italy and finds an abundance of splendid sparkling wines.
Florentines are enormously popular cookies world-wide, but a visit to the best of Florence’s pastry shops for these cookies will leave you empty-handed.
Emiko Davies explores the cool earthiness of an underground olive oil mill and the fruity explosion of sun-soaked wines as they come together in Masseria L’Astore, a traditional estate in Salento, Puglia.
Still finding yourself in the city? Take a break, head for the park and pack Emiko Davies picnic cupcakes.
What is not to love about cherries? They are pretty, delicious, healthy, and lend themselves well to so many dishes, particularly desserts.