Author Emiko Davies draws on her extensive knowledge of traditional Florentine cuisine to share recipes that transport readers to the piazzas of the city. From her torta di mele – a reassuringly nonna-esque apple cake – to ravioli pera e ricotta – mouthwateringly buttery pear and ricotta ravioloni – allow yourself to be taken on a culinary tour through the city.
With beautiful food and location photography, Florentine is exquisitely produced as a clothbound hardback with sprayed page edges.
This new edition includes a bonus insider's Florence guide, explaining how to get the best out of 24 hours in the city, and where to find the best pastries, bistecca, and cook's tools.
