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When you think Italian food, maybe you think caprese salad with firetruck-red tomatoes, multilayered Eggplant Parmigiana, or a pepper stew made fragrant with fresh basil.
But when it’s not summer—that is, when eggplants, tomatoes, and peppers are only figments of our imaginations—Italians eat well, too. Our contributor Emiko Davies knows this well; she’s been living in Tuscany for over eight years and has earned a deep appreciation of Italian food across regions and seasons. (And on March 1st she will be releasing her first cookbook, Florentine: The True Cuisine of Florence.)
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Here’s a look at some of our favorite regional Italian winter recipes (because while Italians have mastered the tomato, they know their way around cold weather food, too).
What recipes of Emiko’s have you adapted into your collection? Let us know in the comments!
