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Veneto Schiz with Polenta

Veneto Schiz with Polenta

#notmadebyme Schiz with Polenta 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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A wall of vermouth in a historical cellar in Flore A wall of vermouth in a historical cellar in Florence is as stunning as the Duomo (kinda sorta- would prefer to have both, really.) Any Italian vermouth enthusiasts out there? You may appreciate our Negroni club, info in our e-newsletter sent today. DM if you’d like a copy- salute! 🥃🥄#curiousappetite #FlorentineNegroniClub
Bologna taught me the value of a primo bis (a port Bologna taught me the value of a primo bis (a portion split in two different pastas), Tuscany the bang of carb buck of a picio noodle and Rome the simplicity of easy comfort sauces like amatriciana and cacio e pepe. I scrounged up some creative juice to pen a blog post + recipe on thecuriousappetite.com all about how to make 2 of the easiest pastas on the planet and with pici strands from Tuscany you need to know. Swipe for one of the low key best wines ever paired. Buon appetito! 🍝🍷#curiousappetite #pastarecipe
This delicious dish made by one of our #foodclubbe This delicious dish made by one of our #foodclubbers: Pasta alla Genovese using artisanal trofie “twist” pasta, high quality basil pesto genovese and parmigiano-reggiano (sourced from our box) plus green beans and potatoes. *chefs kiss* Wanna join the club? Link in bio! Perks include recipes to accompany your box’s culinary treasures, tickets to our online tours and classes while supporting small food producers/businesses in Italy. Buon appetito! 😘#curiousappetite #gourmetclub
Blue with food envy/homesick for this antipasto to Blue with food envy/homesick for this antipasto toscano: thicc rustic peppered prosciutto, fatty fennel finocchiona, marbled salame toscano and thinly sliced buttery herbed cured lardo plus some dainty slabs of pecorino con amici over a bottle. _ Glad our colleagues are enjoying these moments of rediscovering the city and if you’re there too- would you do me a favor and demolish a plate (of pretty much anything) please? _ On a similar note- as eateries open back up around Florence, restauranteurs will rely heavily on locals to provide agency. I hope in all this, the mediocre panini traps and touristic menus will begin pandering also to locals- and stay that way. Thoughts? Buona domenica a tutti 😘 #curiousappetite #iloveflorence
Love this tasty buffet set-up for our Virtual Ital Love this tasty buffet set-up for our Virtual Italian cocktail class- nice choice of hooch and aperitivo snacks, @alyssakira! If you missed this Friday’s session led by one of our favorite expert bartenders in Florence, you can buy tickets to next week’s bittersweet symphony via link in bio. Salute! 🇮🇹🥃🥄#curiousappetite #virtualmixology
Next to Piazzale Michelangelo (the square with one Next to Piazzale Michelangelo (the square with one of the best views of Florence- swipe to last to see why) is a gorgeous iris garden @societaitalianairis and is open 10-6pm until this Saturday May 24th. These sent in from one of our colleagues in Florence bring a little cheer even if unable to see in the petal flesh- hope you enjoy! And if you’re in Florence now- hope you made it/make it! Ever been? 🌸🌺#florenceitaly #irisgarden
I wonder what Venus would be thinking- about the d I wonder what Venus would be thinking- about the dumpling inspired by her navel now being taught online between a culinary teacher in Italy and would-be travelers in America during a global pandemic. What a time to be alive! Seeing these snaps from a recent private online pasta lesson made me smile, as a humbling encouragement we are able to still connect people to what we love about Italian culture albeit during such times. Grazie mille to our precious team and guests for helping to keep the curious appetite dream alive! To book an online experience, check out our daily schedule of events via link in bio or contact/DM for private “off-menu” options like this tortellini making class. Buona appetito! 😘#curiousappetite #onlinecookingclasses
First Aperitivo since lockdown sent in by a collea First Aperitivo since lockdown sent in by a colleague in Florence at one of my favorite snack bars on the planet, Fiaschetteria Nuvoli who I adore for crostini topped w/fegatino or salsiccia cruda and fried croquettes plus vino. _ I almost didn’t think it would be possible to see this scene so soon. And most certainly didn’t expect Italy to consider opening its borders to the rest of Europe by June. These last months have honestly been full of reluctancy about life ever returning to how we once knew and loved it, including being able to resume our culinary tours. _ On the one hand I applaud Italy’s success in flattening the curve and imagine leaders are allowing re-opening stages based on expert advice but also am hesitant to jump for joy for this glimmer of hope. Surely things will be different (they have to) and although I would love nothing more than to be able to resume daily life. Even more, I want people to love living their lives safely (and without worry) and I will hold out hope this will still be possible, for however long it takes. I’m rooting for you Italy! _ Grazie mille to everyone doing their part to protect each other and following guidelines set out by science and experts. Apologies for the soapbox, I sincerely hope we can come out of this forest for good without an agonizing touch and go dance. Looking forward to sharing an Aperitivo with you all in Florence- when the time is right ❤️#curiousappetite #italyreopening
Buonissimi! The results sent in from a couple gues Buonissimi! The results sent in from a couple guests on our latest online class: Tuscan Biscotti Baking! They look perfect 😍Grazie for joining! If you’re curious to experience Florence from home, check out our daily schedule of online events- link in bio or in our newsletter just sent out (check your inbox!) Hope you have laughed or smiled at least once this weekend ❤️ Buona domenica a tutti #curiousappetite #onlinebakingclass
Like a grown-up version of buttered pasta: spaghet Like a grown-up version of buttered pasta: spaghetti from Gragnano, Sicilian olives, good ev olive oil, slivers of garlic topped with the realest parmigiano-reggiano. Created by one of our #florentinegourmetclub members @susanaley 😘 _ Our gourmet club is a seasonal curated box mailed to you full of made-in-Italy specialty foods like slow-dried regional pastas, estate-made ev olive oil, jarred savories (picked antipasti, pesto, calabrian chili paste, etc), artisanal sweets like cold-processed Modica dark chocolates and sweet Sicilian pistachio butter all discerningly selected for quality and authenticity. _ We include informative guide sheets to explain the curiosities behind each food, for example like why the village of Gragnano is the bastion in Italy for dried pasta and how slow-dried/bronze cut makes for a sauce catchy noodle. Our boxes make tasty gifts while supporting small businesses/makers in Italy. Info via link in bio or curiousappetitetravel.com/florentine-food-club Buon Appetito! 🍝#curiousappetite #eatitalian