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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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How many of you love the truffle slathered panini How many of you love the truffle slathered panini @procacci1885 in Florence? I wish we could send these mouth-watering luxury bites through our food club but truffle salt and semi-aged truffle cheese will have to do as they best survive delivery from Florence to your door! Our curated gourmet boxes mailed from Italy are always available to order, we have some Winter 2021 options including truffle pasta kits, porcini risotto with new Tuscan extra virgin olive oil boxes and craft chocolate + coffee sets for Valentine’s Day gift ideas! Peruse options and order via link in bio! If you need help re-stocking your Italian pantry, e-mail us your wish-list and we’ll personally select a custom box for you from our favorite food producers in Italy! What specialty Italian ingredient/food is a must-have in your pantry or fridge? #curiousappetite #florentinegourmetclub
Can we pretend for a second the world is not what Can we pretend for a second the world is not what it currently is and talk panini gossip? Florence has a massive panino game but for some reason a particular spot gets mega attention, lines (and fines for street snacking) to match. I think the city has more to offer, especially from @loschiacciavino. And while food is extremely personal (everyone has their hill they will die on for their fave/best) I love this shack (amongst many!)- run by really sweet/passionate owners who make artisanal quality a priority, along with quaffable wines to pair. I can imagine a lot of you aren’t able to be in Florence, and would probably eat a panino of sawdust (or lampredotto for the offally squeamish) if possible- but pretending you could- what’d be your spot/schiaccia of choice? P.s. This one a salty prosciutto toscano slathered tartufato with pecorino slices wedged between schiacciata- Florence’s salt/olive oil flat-baked antidote to saltless Tuscan bread 😋🍞 #curiousappetite #florenceitaly 📸 @mementomartina
Is it just me or is this January calling for a ver Is it just me or is this January calling for a very anti-dry New Year’s resolution?! I’m trying to kind to my liver while coping with reality via low ABV sips (but sometimes a martini needed after the news). Cappelletti, a few drops of bitters (I like the tintura importante by @vecchiomagazzinodoganale1871) and a finishing of sparkling water and 🍊peel is my current Italian Aperitivo date, along with some sliced truffle salami by Sergio Falaschi in San Miniato and truffle salted almonds- #sommlady’s kiss! I really dig Cappelletti as an artisanal alternative to Aperol (it’s less sweet and richer citrus/herbal notes) made in Alto Adige following a proprietary family wine-based recipe for over 4 generations! What’s your current drink of choice these days? Want to make Italian cocktails with us on a Zoom? Join our Virtual Mixology class next Friday January 15th at 4pm ET led by journalist/bar pro @julian.biondi in Florence! We’ll discuss the history and culture of Italy’s most iconic liqueurs and amaro as well. Tickets via linktree highlight branch in profile. Salute! 🥃🍾🍸🥄#curiousappetite #virtualmixology
Gnocchi are incredibly easy to make with a couple Gnocchi are incredibly easy to make with a couple simple tools (a potato ricer, mainly) no need for an unwieldy rolling pin or a clunky machine (although not trying to throw these tools under the bus- they are worth their salt for fresh twirls of ‘sta!) I’m a bit funny about gnocchi- a very special occasion carb, and a huge letdown if they are gummy, too chewy, dense or too fluffy. Luckily, Patrizia has been responsible for some of the best gnocchi I’ve ever had in Italy. These carb pillows are traditional to the Emilia-Romagna, although what I’d say with many biotypes diffused through the boot in myriad preparations (like saucy mozzy gnocchi alla Sorrentina) and Tuscany calls theirs topini (meaning little mice). Come learn more about these potato dumplings and make gnocchi with us this Sunday Jan 10th at 12ET! Space is limited and tickets must be reserved in advance- hit that link in bio and reserve your spot under the “Virtual Event Highlight” branch! Any gnocchi fans out there? 🥔 🍝 #curiousappetite #onlinepastamaking
The Monday after New Years is the Monday of all Mo The Monday after New Years is the Monday of all Mondays but in a page turner ending 2020 doesn’t it still just feel like another ol’ Groundhog Day? 🥴 The Ponte Vecchio, a site that could never sore these eyes, has seen its fair share of tragedies and wars but was spared from being destroyed in WWII- and before being the bling bridge it is today, it was a meat market under the Guild of Butchers. And oodles more of history, surely! Florence does this thing of reminding you that it’s seen and been through some mud and assures you with random glimmers of beauty (minus @gruinflorence) there will be better times ahead. Hoping this little postcard from Firenze snapped by @mementomartina perks up your day, even a smidge! How are you all feeling this Monday of all Mondays? 🌈 #curiousappetite #florenceitaly
I would never want to relive this year but there a I would never want to relive this year but there are some moments I hope to never forget, more notably the days this past February in Italy before the pandemic ravaged the country, and eventually the rest of the world Would you blame me for holding on to the childish, whimsical wish that everything could one day resume to how we lived once before? While a lot of us are going into 2021 wishing to put 2020 behind us, I fear we’ll also put to rest a style of living in full embrace. I get it, I logically accept- but in the meantime I’ll tightly grasp to the last moments of human normalcy in my adopted (chosen) home country spending way too much money at restaurants (I.e. my last meal Before Covid @enotecapinchiorri), delighting in unmasked smiles by food/drink makers/doers in Florence, walking free of paranoia that my breath may be of harm to others through ancient stone paths, giving culinary tours/breaking bread with travelers, hugging my chosen family across regional borders without reservation and contemplating the meaning of existence but in a cute way (now existential dread has taken on a whole new rollercoaster) at my favorite Italian bar on planet earth (amaro bar @cafferubik_official in Bologna). And above all, brushed hair and presentable clothing Amarcord. 💔 Ciao 2020, you were one hell of a drug Walking in slowly into 2021, clutching to a tiny glimmer of naivety that life will resume to how we once lived and loved it Happy New Year, thankful for bubbles more than ever. Wishing you all only the very best 🥂#curiousappetite #italy #gohome2020youredrunk
This is my best shot at a styled food photo hear m This is my best shot at a styled food photo hear me out One of the most memorable adages (or analogies?) I learned in food & wine pairing training was “chocolate and red wine is like sex on the beach- in theory it sounds like a good idea, combining 2 great things- but once you’re in it there’s all the sand and it just doesn’t work.” It’s true- the sugar in most chocolate clash with the mouth drying tannins in the red wine, I suggest you to try and pay attention. Instead a sweet Marsala or a dessert wine like Vin Santo is the suggested pairing for chocolate. But I’m not so much into sweet wines, like with anything- there is a work around! If you do want to pair red wine and chocolate- optimally- try a high % dark chocolate with minimal sugar and more rich round red wines like an aged Cortona Syrah or a Super Tuscan. Even a plump Nero d’Avola! This is #NotAnAd but one of our dear clients mailed me a delightful Xmas present of @vosgeshautchocolat including this line of dark chocolate with aged cheeses and dried fruits- and this my friends are THE sex on the beach of red wine and chocolate pairing I want you to try! What a brilliant idea and the hint of saltiness from the aged parmigiano is kind of magic Please comment if you have any food and wine pairing qs/suggestions- this is one of my fave topics to geek out on (clearly!) Buon appetito 😉 🍷 🍫 🏝 #curiousappetite #foodandwine
We normally host festive menu Aperitivo tours on N We normally host festive menu Aperitivo tours on NYE in Florence, so we thought to continue the tradition virtually with a Bubbles & Barolo Gourmet Tasting led by one of our sommelier guides on Zoom! The event is scheduled this Thursday NYE at 10pm Italy time (open to screens around the world) to taste Prosecco, Franciacorta and Trento DOC (my personal fave for champagne-style bubbles made in Italy’s Dolomites- pictured!) and Barolo with gourmet bites like soft robiola, truffle pecorino, prosciutto wrapped dates and marinated artichokes. Your host will guide you on how the pair with the wines selected. BYO list of food/wine sent upon booking, cost $30 per participant or complimentary to those who purchased one of our gourmet boxes this year (e-mail to redeem!) Tickets are limited and are available via link in bio under “Virtual Event Highlight” branch. Hope to clank with you all from Italy this year to kick 2020 flat on its no good tush. Salute! 🥂🏔#curiousappetite #VirtualTasting #NYE2020
✨Buon Natale a tutti! ✨Wishing you a little bi ✨Buon Natale a tutti! ✨Wishing you a little bit of sparkle in an unusual holiday year Thinking of everyone dear and hoping you all have had at least one moment of peace, and many more stuck in a bowl of tortellini or a plate of cookies and chocolate Merry Christmas, from Florence with love 🎁🎄 #curiousappetite
Merry Christmas Eve breakfast of quarantined champ Merry Christmas Eve breakfast of quarantined champs: toasted artisanal panettone thinishly slathered with volcanic-grown pistachio crema from Mt. Etna. (Sourced from the club, obvy) Missing my loved ones these days like I’m sure you are too- nevertheless wishing everyone a pleasant day and tomorrow. Would love to know- what are you eating, cooking and/or drinking? 💚#curiousappetite #florentinegourmetclub 🎄