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Lucia Antonelli, my current culinary chef hero at La Taverna del Cacciatore Read more…

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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Braving the rain in Florence with fancy cheese on our Food Lover’s Tour- not pictured: wine, salumi, florentine flaky pastries, truffles, our fun guides and other decadent delights. If you’re in Florence this month, get cheesy with us! Tickets via bio/www.curiousappetitetravel.com - buon eating! 🧀#curiousappetite #foodtours

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Sunday funday news! 🎉Curious Appetite in addition to the wine sessions, curates a 3hr gourmet Italian food tour in San Francisco! Think focaccia, fancy pizza, fried cheesy street food, bubbles, slow food approved cheeses, estate grown Italian olive oil tasting, cannoli and more! Come explore the old and new of San Francisco’s Italian district with an Italian speaking wino (me!) who has spent over a decade living and traveling around the boot. Details & tickets coming online soon- DM or e-mail coral(at)curiousappetitetravel.com for details or to schedule pronto what will be a food coma! More sneak peeks in stories- buon appetito! 🥂🍕#curiousappetite #SFfoodtour

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Planning to be in Florence these chillier November days? Warm up with a specialty culinary walking tour! Like our progressive dining crawls to tuck into gourmet pastas and grilled steak or a Renaissance-themed Aperitivo tour: your expert guide together with top notch food + drink illustrates this era with taste. Think cinnamon spiced libations and Da Vinci & Medici favored ancient soups like onion, almond and sage carabaccia- and not only!
Curious? Info + tickets to our edible saunters via curiousappetitetravel.com or by emailing booking(at)curiousappetitetravel.com- buon divertimento! 🍴#curiousappetite #foodtours

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I have a lot of thoughts about Italian food in San Francisco but many revolve around the ideal of a ristorante transported from what would normally belong in Italy i.e. @lacicciasf and their Sardinian themed fare. Their wine list will do wonders to your liver and palate, choices immense from dainty Picotendro (code name for Nebbiolo) from frosty Northern Italy’s Valle d’Aoste (home to Mont Blanc) to funky unfiltered orange/skin-contact Sicilian Zibibbos which pair strangely well with La Ciccia’s tomato sauce things like this gnocchetti in pecorino doused pork sugo. And swipe left for the pasta dish designed to quell any existential crisis: rigatoni in a pecorino fondue and practically badgered in thinly shaved Alba truffles. It’s worth the splurge especially if you save the mostly mediocre meals for this epic one. What’s your favo Italian restaurant outside of 🇮🇹 il bel paese? #curiousappetite #sanfrancisco

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In San Francisco and love Italian wine? Take a seat at one of my curated guided tastings! With yours truly, we taste bubbles, whites and reds from North to South, strengthening your Italian wine game while pairing with artisanal cheeses- schedule a wine session for your holiday gatherings this year or your afterwork happy hours- buona degustazione! contact via bio🥂 🧀 #curiousappetite #sanfrancisco

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Unlike (some) wines, olive oil does not take to age as gracefully. The best way to purchase olive oil is as new as possible and especially at this time of the year, read labels and avoid purchasing bottles who pressed in 2018 or even past. At first new oil will be sassy and spicy, but mellows out with time- but not too much! This is one of my favorite times of the year for our food and wine tours as we taste this Fall’s pressing of the olive harvest from bottles around the boot. I love using new oil as a finish (a shame to cook with- that’s what you can do with dwindling supplies from last year) on thick stodgy soups full of root veggies which need a flavor kick new oil certainly delivers, especially from peppery Tuscany. What do you do with new ev (extra virgin) olive oil? 🍃🥄#curiousappetite #foodtours

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Tuscany has a few kinds of flatbreads, seasonal especially, and this chestnut flour flatcake is one to taste. Not the prettiest of cakes, questionable as a tastiest but rather the heartiest for harsh times, an ode from la cucina povera (consider chestnuts are abundant and extremely dense in calories). This flatcake is made thanks to the plethora of chestnuts found in the woods this time of year, with locally grown pine nuts (cost/supply permitting) raisins and rosemary. Warm up to a slice (like say on our Food Lover’s Tour in Florence;) with a dollop of crema Fiorentina gelato! 🌰🍰#curiousappetite #foodtours

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Diospero/kaki jammy persimmon and starchy castagne chestnut- our food tours keep up with the season’s tastiest finds even in the rainiest of days...what are your favored Fall flavors around Italy or in your neck of the woods? 🍦#curiousappetite #florenceitaly

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