We've written before about Emiko Davies, who is one of our favourite food bloggers in Italy, as part of our round-up of bloggers that you need to follow. Davies is a half Japanese, half Australian ex-pat who is now living in Florence with her Italian husband and daughter. Madly in love with the local cuisine, she has written two cookbooks about traditional Tuscan cooking, “Florentine: The True Cuisine of Florence” and “Acquacotta” and contributes to various publications, as well as running a blog and hosting classes and workshops on cooking and photography.
Bringing to life historic recipes and creating stunning images and dishes is her particular forte and, if you find a vacation rental in Florence, you can attend one of her incredible classes for yourself. Just check out her website for details about upcoming events and try to line one up with your trip!
Bringing to life historic recipes and creating stunning images and dishes is her particular forte and, if you find a vacation rental in Florence, you can attend one of her incredible classes for yourself. Just check out her website for details about upcoming events and try to line one up with your trip!
Though we have mentioned her before, we felt that Davies deserved some more inches and did a deep dive into her blog for some of her most interesting and delicious-looking recipes, which is how we came across her intriguing her intriguing rose petal and ricotta tartlets. The beautiful images immediately had us sold and wanting to try it out for ourselves!
One of the main components of the recipe is rose petal jam, which was made from roses found in the garden of Davies' friend, Simona Quirini's restaurant and garden, Canto del Maggio. They harvested the fresh roses, massaged them with sugar and lemon juice to help release the flavours and the combined two sources for the recipe; Pellegrino Artusi’s 1891 cookbook and the recipe of the Armenian monks of Venice’s Isola di San Lazzaro Island. The recipe Davies uses then sees pastry made and the ricotta, egg, sugar and rose water (or lemon juice) combined for the filling, the tartlets lined with the jam, and everything baked to perfection. All of this results in tartlets that sound delicious and look picture-perfect, the ideal thing to snack on during a Spring afternoon holidaying in Florence!
For the whole step-by-step guide, check out the blog post here and get cooking! We can't wait to try it out for ourselves!
