Each week, Italian local Emiko Davies takes on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.
Most of us are familiar with Italian food heavy-hitters. We know and love caprese salad, risotto, and spaghetti carbonara. But there's a whole word of regional dishes that haven't made it quite as big.
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Lucky for us, Emiko Davies is on the ground in Italy, reporting back with authentic dishes from Verona, Palermo, and everywhere in between. They're dishes that might be hard to find outside of Italy but that, with Emiko's help, you can recreate at home.
Here are eight Italian dishes to get to know a little better:
You probably think of focaccia as a fluffy bread that's often topped with caramelized onions and sun-dried tomatoes. But in this version from Recco, a town in the region in Liguria, thin, flaky dough surrounds a layer of oozy cheese.
In the 50s and 60s, sweet, small yeasted buns studded with raisins and filled with whipped cream were a favorite Roman breakfast. Their name (which translates to "almost husband") comes from a tradition of grooms-to-be gifting these treats to their fiancées.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.