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economist-shiraz-in-shiraz

Shiraz in Shiraz (source: the economist) 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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Into savory and sweet contrasts? These pear and pe Into savory and sweet contrasts? These pear and pecorino stuffed BIG ravioli have your name all over them. Earlier this Fall we were testing recipes for our online fresh pasta making classes with Patrizia and this 🍐🧀 pair was one of the most enjoyable pastas I’d ever had. I hope you are able to experience the same, or closest to it on our Sunday pasta making classes online! Info & tickets via our “Eventbrite Page” branch linktree in bio! Our newsletter just landed too, which has info there plus that promised PDF recipe for a panettone tiramisù. Let me know if you end up making it! Buon appetito 😘 #curiousappetite #onlinepasta
Calling panettone eaters! I’d heard of using le Calling panettone eaters! I’d heard of using leftover panettone for breakfast French toast, but what about a sort of tiramisù?! (fully prepared for @italiansmadatfood 🤣) We’re working on a dolce recipe that will (hopefully!) pair sweetly with our Festive culinary gold gift boxes- which includes a big ol’ panettone! Check out our gift boxes under the “Shop!” link in bio and subscribe to our newsletter if you’d like the recipe for this “panetiramisù!” What are some of your tasty tips for making the most of your holiday panettone stockpiles? (Or do they even last longer than 12 minutes once open). 🍞😋#curiousappetite #florentinegourmetclub
Starting to get the hang of this zona rossa life, Starting to get the hang of this zona rossa life, week one down. Grateful we can go on walks, exercise, pick up food and drinks to go, etc etc. There’s something magical about being able to crush one of the cities best pastries (sfoglia 🥐 al cioccolato 🍫 con arancia 🍊) and a cappuccino to-go by @rivoirefirenze on a crisp Fall weekend morning, ponte vecchio in view and not a soul in sight. But then reality kicks back in and you become sick to your stomach realizing the repercussions of this abnormal moment. Thankfully there are heaps of resources keeping #Florence updated on where to get take-out and delivery rounded-up by @theflorentine (including accounts like @sandrapanerai @girlinflorence @madtasting and more) I’m trying to do my part by getting a coffee, sometimes a sweet, and other comestibles to go whenever I have to be out and about for essential errands and appointments. What are some of the silver linings you’re finding in this mess of a time? #curiousappetite #florenceitaly
Amari, meaning “bitter” (not to be confused wi Amari, meaning “bitter” (not to be confused with bar bitters or Campari-like bitter liqueurs) are a booze class of their own! These syrupy elixirs are a complex, flavorful result of a base alcohol and a top secret blend of macerated herbs, roots, spices, barks, citrus peels, etc and sugar. Most should be appreciated room temp or chilled but I’d refrain from ice unless you enjoy amari this way- and that’s all that matters! Did you know we have Negroni & Amaro club, in addition to our gourmet boxes mailed from Florence to you? (yes, even you in the states!) I’m a total amaro geek and take great joy in curating our booze boxes! Included are hard-to-find (dare I say impossible in most of the states!) unique craft amaro by interesting makers around Italy, some who use local herbs and citruses they grow themselves or foraged in the Northern Italian alpine regions. You can either request bottle(s) to be added to your Negroni club box OR a mix of only amari, which we’d work together to select based on your personal tastes. Curiously thirsty? Send an inquiry via linktree at bio under “Join Our Negroni & Amaro Club” branch! 🥃 #curiousappetite #florentinegourmetclub
Another off-brand reflection- and that is, what do Another off-brand reflection- and that is, what does it mean to food blog in 2020? I started food blogging in 2010 (with a hideous boiler plate template), it was a hobby to share travels, dining, reflections about food culture and random recipes. Much was inspired by time spent in Italy during college as I majored in Italian Studies and studied in Rome & Perugia. There was zero “strategy”- I wanted a place to share my love for food and thoughts around eating (and eventually living) in Italy 10 years later and so much has changed- there are literally millions of food blogs and food instagrammers (!) And I think it’s fabulous- people talk and care about food more than ever. Food is...cool! But is there a certain level of pressure/expectation to be heavily curated and perfectly marketed? Is there enough encouragement to be simple, imperfect and relatable? The second slide is a soup, which are my favorite things to make in the Fall and a testament to why I could never quit Italy. As long as you have quality ingredients like fresh squash, good olive oil and even fancy sea salt- you will inevitably create something incredible. (The recipe is on the blog!) And I don’t care how pretty it is or how much it makes my IG grid aesthetic *pop*- I’ll take an unflattering plate of food any day as long as it tastes good and is accessible! Maybe this explains why most of my food pics aren’t amazing (at all) unless from food tours or gift boxes (I mean, those BETTER look appetizing for obvious reasons!) 10 years later I’m still (kind of?) blogging eyebrows deep in a pandemic I never would have imagined when the name “curious appetite!” popped in my head during a lunch at Volterra in Seattle’s Ballard, nor would I have imagined what these years in Italy have taught me about food. And the best part is that everyday I realize I have so much more to learn in this country’s endless rabbit hole. What about your favorite things about Italian food and blogs you love? Buon appetito 😘 #curiousappetite #foodforthought
Is there a one wine fits all cheese? Hardly. I wil Is there a one wine fits all cheese? Hardly. I will say my trusty go-to is a high acid white (this usually has something to do with a personal preference for high-fat cheeses) or think of what local wines are made near where cheese has been crafted- per the old adage “what grows together goes together.” Our monthly Sommelier-Led Italian cheese and wine pairing is this Friday November 20th at 3:30pm East Coast/9:30pm Italy time- tickets via linktree in bio under “Eventbrite!” Come geek out with a sommelier on this useful virtual tasting on how fat, acid and flavor play into wine pairing selections for your next cheese plate (whether for the holidays or at-home aperitivo). What’s your favorite cheese and wine combo/go-to? Mine is a tie between Pecorino Toscano and Vernaccia di San Gimignano OR Lambrusco di Sorbara with Parmigiano-Reggiano 😍 #curiousappetite #onlinetastings
Usually breakfast in Italy is something sweet like Usually breakfast in Italy is something sweet like a cornetto 🥐 brioche or fruit filled puff pastry (tbh why cornetto when you can sfoglia con ricotta e pera 🍐😍) and while some may see this as a glorious pass for dolce as least once a day, others may find a baked sweet underwhelming. But there are savory loophole exceptions like little panini and pastry flatbreads with decadent toppings as these from most local bakeries and coffee bars. The top right corner slice is porcini and potato on fat rich thin crispy pastry flatbread and I’m here to tell you it may change your life a little (right @mementomartina?) and def served as a salty send-off to Tuscany’s last day of orange as starting tomorrow we are officially in the red. To understand all this color coded madness, @theflorentine @girlinflorence @thelocalitaly as usual breaks it down (in English!) Today was a carb-free for all in light (or darkness) of the stark new (albeit needed!) lockdown in effect at midnight (Sunday). Which is silly (or dramatic?) because this is all temporary and it’s not like you can’t order or pick up carbs for at-home eating. But for distraction’s sake- if you had to choose between a savory or sweet breakfast- which & what would it be? ☕️ 🍕 🥐 #curiousappetite #colazioneitaliana
Any panettone fans out there? This one is a chocol Any panettone fans out there? This one is a chocolate slathered and pistachio ribboned version because last week in stories I asked which you’d all prefer- a gourmet one like this or a classic candied fruit variety and I was surprised (but should I have been?) you all were for the 🍫 pistachio. I test-tasted and turns out you all have the tastiest opinions ever! Grazie! Good news is you can get one of these mailed to you from Florence via our food club- and if you’re signed up for our newsletter you should have our latest letter in your inbox right about now! If you’re not- you can still check out our festive gift boxes via link in bio. 🍞 🍾 Any other panettone combo requests? Or basically will you please give me an excuse to eat cake? Grazie ancora!! 😘 #CAKE #curiousappetite #florentinegourmetclub 📸 @silviopalladino_
An update from Florence- aside from all the usual An update from Florence- aside from all the usual food noise from this feed- is that the second wave has officially cornered us. That doesn’t mean Italy is knocked off its pedestal of who “did it right.” Italy collectively partook in a REAL lockdown back in March which extinguished a fire and kept it at bay for several months. The lost opportunities in between are a different story- but what they did WORKED and afforded us a semi-normal summer with consistently low cases and hospital loads, up until a few weeks ago. Italy has been trying its best to avoid a strict lockdown like March’s with traffic light-like regional-specific restrictions (Tuscany now in the orange) based on rates/hospital capacities but the cautious yellows are heading to red and a full stop for the whole country is extremely probable. While it’s not useful to be overly negative nor cynical (even if funny at times if you’ve a dark sense of humor) I don’t think it’s useful to be overly positive, there is such a thing as toxic positivity. It’s safe to say THIS SUCKS. Feel the feels- aren’t they what make us human? Make us appreciate something delicious but also lending the discerning ability when terrible? There’s a thin line between allowing yourself the space to be honest then dwelling into a spiral. I consider myself an existentialist- dread is what I eat for breakfast! But I do think at a certain point, of course we pick ourselves up- if we have that luxury of psychological fitness- and do our best to accept what we have. There’s no amount of whining that will reverse the cards we’ve been dealt. There is nothing wrong with hitting rock bottom- I’ve found some of my most interesting inspiration down there. Part of being alive is also grazing the potential of our darkest depths. What’s the point of living if we are to do so superficially? Lastly of this absurdly pensive off-brand post, is be kind to yourself and others as much as possible. Support pretty much any small business not pandemic/lockdown proof you can whether by purchasing something they make or sharing/referring their work (which is free!). But most of all- let it all hang, then hang in there. #curiousappetite
There are few yums greater than a Tuscan bruschett There are few yums greater than a Tuscan bruschetta- I’m not talking about the tomato soaked ones, but rather a toasted rustic dense slice of toothsome pane rubbed with a piece of raw garlic then drenched in extra virgin olive oil pressed last week from one of your favorite farms, wine maker (as they don’t only pick & press for hooch) friends or family of friends. To me, this is Tuscan food culture. And I love it in its simplistic entirety. Want some just pressed EVOO mailed to you? Check our food club- now taking orders for our Festive Culinary Gold box which includes a big bottle of freshly pressed oil from teeny tiny organic producers I love from the bottom of my appetite. Plus other feast-worthy foods like specialty pasta, truffles and chocolate pistachio panettone. Details under link in bio under “Shop” branch Buon lunedì a tutti! I’m curious- what’s your preferred vehicle for olive oil drizzlin’? #curiousappetite #florentinegourmetclub 💚