The cuisine of Italy's Renaissance gem

In Florentine (Hardie Grant/Chronicle Books, 2016), author Emiko Davies takes readers on a trip to the stunning Tuscan capital, which has been her home for the past 11 years

PHOTO: Lauren Bamford; "(Farinata con Cavolo Nero) is a nice alternative if somebody can’t eat bread. It's made with polenta so it’s gluten free," Davies says.
Laura Brehaut, Postmedia News
Originally published on February 8, 2017; National Post
Florence is at the heart of Italy’s Tuscany region. Birthplace of the Renaissance, travellers have long been drawn to the storied city’s art and architecture. Excellent olive oil, world-renowned wine, and plentiful fresh produce make it a destination for food lovers. The cuisine is simple and unpretentious, and like the city itself, steeped in history and tradition.
PUBLISHED IN PRINT:
National Post: February 9, 2017; page B3 (all editions but Toronto)
Vancouver Sun: March 1, 2017; page C1 / Front
Calgary Herald: March 1, 2017; page C1 / Front
Edmonton Journal: March 1, 2017; page C1 / Front
Saskatoon StarPhoenix: March 1, 2017; page C1 / Front
Regina Leader-Post: March 1, 2017; page C1 / Front
Windsor Star: March 1, 2017; page C1 / Front
Ottawa Citizen: March 1, 2017; page C1 / Front
Montreal Gazette: March 1, 2017; page C1 / Front
Kingston Whig-Standard: March 4, 2017; page D6
Daily Observer (Pembroke): March 4, 2017; page B11
London Fress Press: March 8, 2017; page C4
Northumberland Today: March 8, 2017; page D3
Owen Sound Sun Times: March 10, 2017; page D3
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