At the door of her new wine shop, a smiling Emiko Davies wears an apron that may look familiar to some of you (yes, it's our Roundneck crossover apron!).
So we can't miss this opportunity to tell you about her wonderful venture. A project born out of a love for food and the local area, a love that tastes of discovery and wonder, because it was born from the curious eyes of a foreign girl who was supposed to stay in Italy for a few months and ended up staying for good.
HILLS, OLIVE GROVES, AND VINEYARDS THAT FOLLOW ONE ANOTHER LIKE IN A PAINTING
We are in San Miniato, halfway between Florence and Pisa, in the heart of the Tuscan hills, among lush vineyards and magnificent olive groves.
Enoteca Marilu has recently opened its doors here . It is not only a place for aperitifs and tastings, but also a food and wine school that offers the opportunity to immerse yourself completely in Tuscan tradition.
This project was born from the dream of Emiko Davies—a famous blogger, photographer, and food writer—and her husband, sommelier Marco Lami, to share their passion for organic wines and cuisine.
Emiko Davies - photo by Sofie Delauw
EMIKO DAVIES AND HER LOVE FOR TIMELESS CUISINE
Emiko was born in Australia to an Australian father and Japanese mother, but she also lived in China and the United States before arriving in Italy in 2005. It was supposed to be just a short semester abroad during her fine arts studies, but she literally fell in love with Florence and, shortly thereafter, with her now husband, Marco.
In 2010, Emiko started writing her food blog and, in a short time, published five books (the sixth is in the works). She has also become known for her contributions to the Financial Times, Condé Nast Traveller, the Guardian, and Corriere della Sera, which also named her one of its 50 women in food.
Her love for Italian cuisine stems from the fact that it is so deeply rooted in tradition that it almost has a vintage flavor, and so varied that it highlights the rich diversity of each region.
In her blog, Emiko writes about cooking and travel. Her words and photos reveal her preference for a slow and sustainable lifestyle.
Photographs with warm colors and simple, authentic subjects (a piece of bread, a wheel of cheese, a freshly baked cake) convey an authentic, slightly vintage atmosphere. Recipes for traditional Tuscan foods and family dishes evoke tenderness and home. And then there are stories of stays in places that make you want to Discover it with its interesting guides for informed tourists.
Enoteca Marilu - photo by Sofie Delauw
ENOTECA MARILU, A JOURNEY THROUGH THE FLAVORS AND TRADITIONS OF TUSCANY
Enoteca Marilu is the place where Emiko and her husband Marco's passions come together and give rise to magical experiences designed for all those who appreciate an authentic and sustainable lifestyle.In addition to cooking and wine courses, meetings with producers, readings, and wine clubs, the real strength of this project lies in the workshops dedicated to discovering the territory, its products, and its traditions.
The tourists Emiko targets are so-called slow travelers: those who appreciate slow tourism, more sustainable and ethical tourism, which focuses heavily on the local dimension of travel.
Far from the rush to visit as many attractions as possible in a few days, the ideal customers for these itineraries will live like the inhabitants of San Miniato for five days. Shopping at the market, the cheese shop, and the local butcher, cooking together, eating and drinking, trying out local restaurants.
Another key aspect is that the workshops follow the seasonality of the products. For example, in spring, participants experiment with the crunchiest, freshest, and most fragrant artichokes, picking them from the field and tasting them raw, fried, or in a ragù. Spring and summer are good times to visit local cheesemakers and beekeepers, while autumn is dedicated to other typical Tuscan ingredients, in particular the highly prized white truffle, which can be sought in the nearby woods, but also chestnuts and saffron.
In short, the true essence of the slow food philosophy: good food, made up of traditional dishes and genuine, locally sourced ingredients, but also the rediscovery of food as culture and conviviality. Because, as Emiko reminds us, food is a means of sharing, a bridge to other cultures.
And spreading these kinds of emotions and traditions, sharing them with all of us, is exactly what Emiko does with her blog, her books, and now also with her new wine shop and cooking school!
Emiko Davies prepares crepes stuffed with ricotta and spinach - photo by Sofie Delauw
EMIKO'S CREPES
Now that we've told you about Emiko and her project, we're even more eager to visit her in the Tuscan hills! In the meantime, what we can do, and what you can do at home, is wear one of our apron and try out a recipe that Emiko shared with us.These are her crepes, or crespelle, which can be served with either a sweet filling (jam, hazelnut spread, etc.) or a savory filling (such as ricotta and spinach). So let's get cooking!
Ingredients for about 12 crepes
150 g all-purpose flour
2 eggs
450 ml whole milk
40 g melted butter
Pinch of salt
In a bowl, mix the flour and eggs with a small cup of the required milk, stirring to obtain a smooth and thick consistency, slowly adding the rest of the milk so as not to create lumps. Finally, add the butter (not too hot) and a pinch of salt. Let the dough rest for at least half an hour in the refrigerator.
Lightly oil a non-stick pan and place over medium heat. Using a coffee cup as a measure, add the batter to the pan and immediately swirl it around to create a thin, round crepe. After 30-50 seconds, when the surface appears dry, flip the crepe and cook for another 10 seconds. Place it on a plate and continue with the rest of the batter.
Emiko Davies and her husband Marco Lami - photo by Sofie Delauw
