Curious Appetite

Month: April 2015

What Giulio Says…What Tourists Should Know about Eating in Florence

I know it’s been a while since I announced the new (and amazing) “What Giulio Says” series- but Giulio has been busy being awesome (like touring Southern Italy with his cool band) and I’ve been busy traveling around Istanbul and Rome foie gras’ing myself (eating way too much) as usual. We got to talking finally and he wanted to give some tourists advice about eating well in Florence and how to spot crap restaurants. He only agreed to give me 5 tips, I asked for 10, so he compromised and gave me a 6th.

If you’re a tourist in Florence…how can you eat well- and not get ripped off? Here is what Giulio says… Continue Reading

Aperitivo Snacks- Mozzarella with Truffle Honey and Pine Nuts

One hope in my gourmet work, is that I promote the revival of some food traditions that are seemingly becoming garbage, such as Aperitivo. Why is it becoming garbage- there are more and more bars boasting Aperitivo more than ever. Precisely!

To me, the concept of Aperitivo is to have a snack and a light appetite-stimulating drink (socially) before dinner. Aperitivo is not dinner and I shun the current wave of “aperi-cena” Continue Reading

In search for the best ribollita in Florence

ribollita in Florence: Tuscan peasant bread, bean and garden vegetable soup

La Ribollita…this dish has been haunting me the last few months as I have been trying in every way to understand it. Before I get too wordy, let me explain what “ribollita” is for those who may not know.

Ri-Bollita literally means -re-boiled. You may see it on an English menu’ boasting “re-boiled bread soup.” It is almost impossible to translate this dish while making it sound appetizing to the foreign masses.

In Tuscany’s “la cucina povera” peasant cuisine, which I adore, is based on not leaving any scrap behind. Tuscan bread is made without salt, for a slew of historical legends (feuds between port towns, high salt taxes, etc) and as a result it goes stale quicker than salted bread. In order to not toss out unused bread, it was then re-purposed to many iconic dishes we eat today such as Panzanella. Continue Reading

Gnam in Florence- burgers and bites in the Oltrarno

Gourmet mini-burger at Gnam’s aperitivo

Florence works really hard to maintain a stellar eating scene. There are new foodie places popping up constantly and small wine bars on virtually every corner. Where quality usually rings in well, the service is something to be discovered. I love being a critic, like a lot of people do. More and more legal action is being threatened against bloggers and journalists for publicly expressing their critical opinion. Yes, we have officially lost our rights to free expression. I admit that I have essentially allowed myself to be bullied. However, if you are looking for reviews on the best places to eat and drink in Florence and don’t find them on my site or around my instagram feed, that probably means that they suck. Continue Reading

Istanbul- the gateway to the culinary world

Travel is the spice of life

Travel is a wonderful gift that curiosity has given the world. Sometimes, I sit back in awe that we have the ability to reach far distances in ever shorter amounts of time. Humans have curiosity, and this curiosity leads to innovation. It is so fascinating to see how the world has evolved and how we play our parts on earth. Continue Reading

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