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gurdulu plate

gurdulu plate

(photo credit: Gurdulu’ Firenze) 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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Love vino and Florence, or vino IN Florence? In ad Love vino and Florence, or vino IN Florence? In addition to tasting tours, Curious Appetite has a Vino Club filled with organic, artisanal Italian wines yours truly #Sommlady finds on the town to keep you hydrated in between visits/wanderthirsts Subscribe to my newsletter (link in bio!) to learn more about our 1st release’s selections and any of your wine qs answered, i.e. why pet-nat tastes so good w/ funky cheeses, how orange wines are made and notes on vintages. 🍇 🍷 What wine qs/curiosities do you have? Anything goes! Salute a tutti! 🥂 #curiousappetite #vinoclub
Who wants to make (and devour) a big plate of gnoc Who wants to make (and devour) a big plate of gnocchi 🙋🏻‍♀️ You can with one of our chef instructors in Florence THIS SUNDAY (and other varieties of fresh pasta most Sundays until we can resume in-person classes & tours, we’ll announce in our newsletter asap!) Tickets via linktree in bio under “Online Fresh Pasta” branch For the latest on Italy travel ✈️ and updates, subscribe to our newsletter while you’re climbing through our linktree links 😃 Buon lunedì a tutti! 🇮🇹🍝 #curiousappetite #onlinecooking
Dark chocolate 🍫, pistachio and ricotta cremino Dark chocolate 🍫, pistachio and ricotta cremino (which is basically one helluvah drug- ricotta gelato covered/swirled with a salty sweet pistachio sort of nutella-like paste/spread omfg) then sealed with a scoop of pure pistachio gelato tucked in-between the pistachio ricotta cremino and the dark chocolate sorbetto 😍😍😍 The after slide proves I clearly hated it 😂@gelateriadeinerifirenze you all are dangerous, rain or shine 🌧 ☀️ Gelato is quite possibly the only thing I could eat every single day and never tire of. What about you? 🍨💚#curiousappetite #foodtours
Orange you glad there is this skin-contact trebbia Orange you glad there is this skin-contact trebbiano in our first Vino Club release from Tuscany? Peep our brand new more-than-a-wine-club box via link in bio! 🍷🍊 For those curious about orange wines read on- if you’re here for the winery doggies (like I was!) keep swiping 🐶 😍 This gem of a skin-contact (orange) Trebbiano is produced close to Florence by @niccololarivignaiolo, thanks to 25+ year old vines, organic agriculture, spontaneous fermentation with indigenous yeasts and in cement tanks. Unlike conventional white wines made by separating the juice from the skins, this particular orange wine is left in contact w/ theirs for 10 days. This ancient trick extracts more flavor, tannin and also color. Aka food pairing versatility imo! To demonstrate this claim, our Vino Club includes a box of imported Italian foods to pair with the wines (hint- pesto is involved with this bright & dry orange Trebb pick) 🌿 🍝 Make sure you’re subscribed to our newsletter for more details of our first club release now available! Hope you all have had a tasty weekend- salute! #curiousappetite #vinoclub
Ravioli or tortelloni? In sharing some snaps in st Ravioli or tortelloni? In sharing some snaps in stories from our Sunday pasta attendees creations, there was a bit of “that’s not ravioli that’s tortelloni.” So I asked Patrizia (the culinary teacher/expert of these classes) and she informed me ravioli can reference either/catch-all for stuffed fresh egg dough pasta according to @treccanigram (which is one of the most respected cultural dictionaries) and it made me laugh. Firstly because in Italy food is taken so seriously people do indeed heatedly argue/throw massive shade about it, and secondly- food arguments are settled via encyclopedias. I love Italy so much ❤️ Whether you want to learn ravioli or tortelloni (big ravioli), there are spots on this Sunday’s online pasta class where Patrizia will be showing you the ropes of these stuffed carb parcels with ricotta and spinach in a butter sage sauce 🤤 Tickets via linktree in bio! What’s your stuffed pasta preference? #curiousappetite #onlinecookingclasses
If the last year hasn’t been traumatizing enough If the last year hasn’t been traumatizing enough, Starbuck’s happened to open in Florence. THANKFULLY it’s not in the historical center (and at a mall where it belongs) but when I posted the news spotted via @theflorentine in stories, your comments killed me. Dear @starbucks, here are a few roasts for you: “Don’t f*** with tradition” “Who brings sand to the beach?” “Che schifo” “Fanno un caffè terribile” “Airport coffee belongs at the airport” “Finally a place with toilet paper” (fair enough!!) “The next step is opening an Olive Garden” “High prices and takeaway garbage” “Only sugar and milk makes their capitalist swill palatable” I thoroughly enjoyed all your replies- @italians_mad_at_food would be proud as well as countless independent specialty purveyors Any other thoughts on this conglomerate opening in Florence, even if at the mall/far from the small cafes in the center? ☕️ #curiousappetite #coffeetalk Especially curious what craft spots like @dittaartigianale @d612coffeeroasters @coffeemantrafirenze @coffee_soul_relief @caffetteriapiansagioberti etc think of the move?!
Believe me- we can’t wait to be hosting you all Believe me- we can’t wait to be hosting you all on our food & drink tours in Florence, Bologna and around Tuscany, it’s been over a year! Until the coast is officially clear, will a box of cheese including Tuscan sheep milk cheese 🧀 🐑 or hidden gem wines hold you over in the meantime? Continue to explore your Italian food curiosities- more on why Pienza is so special for sheep milk cheese in our newsletter e-mailed out this Springy Sunday ☀️ If you could, would you travel to Italy if borders opened to tourism by this summer? I’m curious;) More convo in stories #curiousappetite
One of country Tuscans favorite Spring pastimes is One of country Tuscans favorite Spring pastimes is hunting for wild asparagus - smaller and thinner than their supermarket cousins, wild Tuscan asparagus pop up like blades of grass throughout the countryside. It takes a keen eye to spot them, snap them off and collect enough for a pasta, risotto or side. Even if you can’t taste these from Florence’s market, you can still cook along with Patrizia this Sunday to make an asparagus lasagna with the sticks you can find in your corner of the world! If your weekend is needing planning still, join us this Sunday April 25th 9am West Coast time/12pm East Coast time- tickets up in my linktree via bio! The shop list for this class is easy peasy (eggs, flour plus béchamel ingredients like butter and milk) and best to get asparagus the day before class at any rate for maximum freshness! Buon venerdì a tutti- hope you have a delicious weekend! 🍝 #curiousappetite #onlinecookingclasses
Hey- Coral here! You know, blogger/sommlady/food t Hey- Coral here! You know, blogger/sommlady/food tour doer, etc. Wanted to say hi, making sure you’re all hanging in there/drinking enough water (ahem, amari!) and still keeping the dream alive for Italian travel so I’m not the only one here drinking all the Negroni and thicc amari pours. We’re getting there- con pazienza! 🕰 Need some hooch to hold you over? Until it’s safe for everyone to visit us on an Aperitivo tour, send us a DM to inquire or peruse our stories detailing our Negroni & Amaro Club! Hope you all are sticking it out (and hair has only kinda chilled out since this throwback- crazed face forever though!) 😜 What’s your favorite Italian amaro? I’m currently way into field-to-bottle Calabrian Jefferson (helloooo bergamot and rhubarb!) or classic Amaro del Capo 🥃🍸🍹#curiousappetite #drinkitalian
Love Tuscan wines? Next pour, consider venturing o Love Tuscan wines? Next pour, consider venturing off from Chianti from mostly Sangiovese- there are over 150 suspected red grape types in Tuscany alone! This one here in my glass is 100% Canaiolo, made by La Ginestra in San Casciano (about 9mi south from Florence) an organic, natural wine producer I recently discovered with my friends @florencesidecartour Some quick notes on Canaiolo: 🍇 in “modern times” this grape is used in small blending percentage (although historically centuries ago it was the main star) by some traditional Chianti Classico producers 🍷 In blending, it lends fruit and juicy balance the otherwise earthy, dry and tannic nature of Sangiovese 🗺 Chianti and Chianti Classico are wine producing zones within Tuscany and not a grape, and are wines mostly of Sangiovese 🍒 Pure Canaiolo is quite quaffable on its own, giving a pleasant punch of mouthwatering blackberry and cherry fruit notes with balsamic finishes 🍝 Food pairings: excellent for appetizers of semi-firm cheeses, cured meats and especially tomato-based pastas. These are real general indications, a world more to be learned! Age, location, climate, agricultural practices and wine making technique best explain bottles and food pairings You’ll learn more about unique Italian wines and all these factors (including Tuscany’s natural wine scene) with our new Vino Club in the works- make sure you’re signed up to our newsletter for when sign-ups are avail! The club mailings will include wines from artisanal producers selected by yours truly #sommlady, as well as snack boxes to pair and virtual tastings with our team of sommeliers in Florence! Subscribe via link in bio or http://eepurl.com/cEl6cf Buon venerdì a tutti- looking forward to swirling virtually!🍷 #curiousappetite #vinoclub