Curious Appetite
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Scene from visiting a cheese farm in Pienza Read more…

ABOUT

ABOUT

Curious Appetite is a Gourmet Blog by Coral Sisk, Italian-American writer, certified Italian sommelier & culinary tourism specialist from Seattle living in Florence, Italy


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Instagram post 2181525557824042851_214460766 In Florence? Tuck into a mega flavorful steak with us on our progressive dining crawl- it’s tough to choose which stop is our favorite between fresh pasta, charcuterie and gelato so maybe sign up for one and decide for us? 😘 Link in bio to our 5 star rated and @lonelyplanet approved experiences in Florence, Bologna and around Tuscany. Buon appetito! 🍴🥩🍷#curiousappetite #foodtours
Instagram post 2181019951765699910_214460766 Ever had Garganelli? Nicknamed: maccheroni del pettine (of the comb) as with most if not all Italian foods, there is a legend behind. Which is, in 1725 a chef to Cardinal Bentivoglio D’Aragona ran out of filling for cappelletti and as Italians are the utter masters of l’arte d’arrangiarsi (the art of the work around), in a frantic last ditch problem solve: transformed these excess pasta squares into molded tubes around a twig and brushed with a comb to form the groves you see here to produce a brand new bite to Italia’s pasta gamma. Did you know this week was World Week of Italian Cuisine and San Francisco was this year’s chosen location to showcase/bring awareness to the cuisine of the Emilia-Romagna (ie the northish-east region housing Modena/Bologna)? Well- now you know! Head to weekofitaliancuisineinsf.com by @italyinsanfran for all the details plus participation restaurants boasting dishes from this region of culinary gluttony. More in stories! Pasta porn found @italianhomemadecompany, a truly valid fast casual pasta eatery via staff hailing from the egg pasta epicenter of Emilia-Romagna quietly taking over California and I hope beyond. Buona pasta a tutti! 🍝#curiousappetite #italiansanfrancisco
Instagram post 2180680204702771015_214460766 Braving the rain in Florence with fancy cheese on our Food Lover’s Tour- not pictured: wine, salumi, florentine flaky pastries, truffles, our fun guides and other decadent delights. If you’re in Florence this month, get cheesy with us! Tickets via bio/www.curiousappetitetravel.com - buon eating! 🧀#curiousappetite #foodtours
Instagram post 2179560437128614583_214460766 Sunday funday news! 🎉Curious Appetite in addition to the wine sessions, curates a 3hr gourmet Italian food tour in San Francisco! Think focaccia, fancy pizza, fried cheesy street food, bubbles, slow food approved cheeses, estate grown Italian olive oil tasting, cannoli and more! Come explore the old and new of San Francisco’s Italian district with an Italian speaking wino (me!) who has spent over a decade living and traveling around the boot. Details & tickets coming online soon- DM or e-mail coral(at)curiousappetitetravel.com for details or to schedule pronto what will be a food coma! More sneak peeks in stories- buon appetito! 🥂🍕#curiousappetite #SFfoodtour
Instagram post 2178531972950458046_214460766 Planning to be in Florence these chillier November days? Warm up with a specialty culinary walking tour! Like our progressive dining crawls to tuck into gourmet pastas and grilled steak or a Renaissance-themed Aperitivo tour: your expert guide together with top notch food + drink illustrates this era with taste. Think cinnamon spiced libations and Da Vinci & Medici favored ancient soups like onion, almond and sage carabaccia- and not only! Curious? Info + tickets to our edible saunters via curiousappetitetravel.com or by emailing booking(at)curiousappetitetravel.com- buon divertimento! 🍴#curiousappetite #foodtours
Instagram post 2177522314521577495_214460766 I have a lot of thoughts about Italian food in San Francisco but many revolve around the ideal of a ristorante transported from what would normally belong in Italy i.e. @lacicciasf and their Sardinian themed fare. Their wine list will do wonders to your liver and palate, choices immense from dainty Picotendro (code name for Nebbiolo) from frosty Northern Italy’s Valle d’Aoste (home to Mont Blanc) to funky unfiltered orange/skin-contact Sicilian Zibibbos which pair strangely well with La Ciccia’s tomato sauce things like this gnocchetti in pecorino doused pork sugo. And swipe left for the pasta dish designed to quell any existential crisis: rigatoni in a pecorino fondue and practically badgered in thinly shaved Alba truffles. It’s worth the splurge especially if you save the mostly mediocre meals for this epic one. What’s your favo Italian restaurant outside of 🇮🇹 il bel paese? #curiousappetite #sanfrancisco
Instagram post 2176537919451007252_214460766 In San Francisco and love Italian wine? Take a seat at one of my curated guided tastings! With yours truly, we taste bubbles, whites and reds from North to South, strengthening your Italian wine game while pairing with artisanal cheeses- schedule a wine session for your holiday gatherings this year or your afterwork happy hours- buona degustazione! contact via bio🥂 🧀 #curiousappetite #sanfrancisco
Instagram post 2175809380179096926_214460766 Unlike (some) wines, olive oil does not take to age as gracefully. The best way to purchase olive oil is as new as possible and especially at this time of the year, read labels and avoid purchasing bottles who pressed in 2018 or even past. At first new oil will be sassy and spicy, but mellows out with time- but not too much! This is one of my favorite times of the year for our food and wine tours as we taste this Fall’s pressing of the olive harvest from bottles around the boot. I love using new oil as a finish (a shame to cook with- that’s what you can do with dwindling supplies from last year) on thick stodgy soups full of root veggies which need a flavor kick new oil certainly delivers, especially from peppery Tuscany. What do you do with new ev (extra virgin) olive oil? 🍃🥄#curiousappetite #foodtours
Instagram post 2174930610198958986_214460766 Tuscany has a few kinds of flatbreads, seasonal especially, and this chestnut flour flatcake is one to taste. Not the prettiest of cakes, questionable as a tastiest but rather the heartiest for harsh times, an ode from la cucina povera (consider chestnuts are abundant and extremely dense in calories). This flatcake is made thanks to the plethora of chestnuts found in the woods this time of year, with locally grown pine nuts (cost/supply permitting) raisins and rosemary. Warm up to a slice (like say on our Food Lover’s Tour in Florence;) with a dollop of crema Fiorentina gelato! 🌰🍰#curiousappetite #foodtours
Instagram post 2173560011149255503_214460766 Diospero/kaki jammy persimmon and starchy castagne chestnut- our food tours keep up with the season’s tastiest finds even in the rainiest of days...what are your favored Fall flavors around Italy or in your neck of the woods? 🍦#curiousappetite #florenceitaly
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