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20.10.13_Curious Appetite-087

20.10.13_Curious Appetite-087

bistecca fiorentina and chianti- but where? 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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Food has a way of brightening spirits, and Persian Food has a way of brightening spirits, and Persian food does that for me- reminding of splendid moments spent w/ family (proudly half Iranian here!) while bringing me back to my favorite adventure to date: traveling thru Iran a few years ago. I can’t wait to go back 💚🇮🇷 Plated: Persian minced meat (beef/lamb) and marinated chicken kebab, roasted tomato and pepper, saffron rice (the leftovers I’ll make into tahdig 👩🏻‍🍳💋), a scoop of yogurt sprinkled with dried dill from the fridge (can’t do without these 2 staples) smoked eggplant dip and pomegranate/walnut pasted olives 😍 not pictured was the lavash flatbread sitting underneath the kebab soaked in all the succulent juices I ate as soon as I unpacked the delivery containers- nice move @ristorantetehran! This is what Florentine Friday night dining is looking like since evening outings are still not possible in Tuscany’s yellow zone restrictions. But happy I could get a little comfort food and make the most of these restrictive times by combining delivery w/ a virtual dining zoom. Gotta get creative! Oh! And paired with a rather delightful earthy, fresh, lightly fruity (like a tickle of wild 🍒 !) smooth laid-back tannins Aglianico del Vulture from Basilicata/ i.e. 🍇 grown on an extinct 🌋 = underrated 💥 What’s your idea of comfort food and how are you getting creative in light of all these no can dos? If you are in Florence please do yourself a favor and either lunch, t/o or get @ristorantetehran delivered. Don’t sleep on the...entire menu! #curiousappetite #florencerestaurants
Ever heard of what seems like the marriage of burr Ever heard of what seems like the marriage of burrata and mozzarella: stracciatella? Not the chocolate ribboned gelato but these rags of mozzarella in cream are a speciality of Puglia, usually made from buffalo 🐃 🥛 mozzarella but one of my favorite dairy/cheese purveyors in Tuscany’s Mugello zone @palagiaccio makes a “straccia” version with their farm’s quality 🐄 milk. It’s💥 dynamite! Stracciatella is definitely a mission to find outside Italy, or Puglia for that matter but knowing @italiansmadatfood will be after me- dare I suggest trying to make something as close as possible by shredding a fresh buff mozz (think the tight matrix shell- not the spongy interior) and macerating with the freshest panna you can find overnight? Any other suggestions for at-home hacks? If you can access this rags of mozz riches, may I suggest topping a bowl of greens and cannellini beans sautéed in good oil, 🧄 and 🌶 flake, a lik’ drizzle finish of new EVOO, and if you feelin’ extra fancy, a cross drizzle of aged balsamic vinegar di Modena (IGP, not the uber fancy tradizionale). Tasty on its own or spooned atop crusty toasted bread Shameless s/o: for replenishments of pantry essentials like the latest pressing of Tuscan EVOO or a bottle of umami rich balsamic, order our winter culinary gold box via link in bio which includes both plus some truffle treasures! As always, prices include shipping to the states and beyond! Buon appetito e buon venerdì a tutti 💋 #curiousappetite
What is this bowl of mystery mush? It’s the only What is this bowl of mystery mush? It’s the only dish that gets me through the winter- zuppa! This one a Tuscan bean, kale and fresh sausage soup. Everyone has their calling cards, I’m rather critical of my own cooking but usually content of any attempts at zuppa. Zuppe are part of the reason I’m madly in love with Tuscan food culture, they are the ultimate vehicle for winter produce. Plus soups are more on brand to this region’s repertoire vs pastas or risotti. For years I looked at soups as chores rather than delights until I picked up a few simple tips for making then flavorful and exciting: -a properly diced soffritto (celery, onions, carrots) are an essential base and sale grosso (chunky salt) will help them sweat out more flavor -don’t chuck kale stalks, dice them up along with your soffritto -ditch broth cubes or boxed broth, you won’t need as long as you add in a little water at a time and a capful of apple cider vinegar before bringing to a boil (that vinegar tip I picked up from @ciaosamin’s #saltfatacidheat) -another reason you wouldn’t need store bought broth: saved parmigiano rinds. Chuck one in once you start adding liquid -high quality newly pressed ev olive oil (the bottles from our #florentinefoodclub boxes are top notch) And more! My blog thecuriousappetite.com has a couple posts for soup recipes/tips which I linked to in stories. What soups do you love cooking up/have any tips of your own to share? X 🥣 #curiousappetite
Love fishy pastas? Come make 🦑 squid ink raviol Love fishy pastas? Come make 🦑 squid ink ravioli with fellow curious appetites this Sunday January 24th 12pm ET! These parcels will be filled with 🍤 and topped with a tomato-y 🐟 sauce, so if you wanted to perfect your at-home fresh pasta making PLUS marry fish with 🍝- sign up for this class led by one of our Italian culinary class instructors in Florence! As long as you have a pasta maker, you’ll just need: flour, eggs, squid ink, shrimp, fish filet (ideally sea bass or similar) and pantry staples like EVOO, salt, pepper (plus 🍋 + 🧄) Tickets & info via link in bio and zoom link, recipe/list will be sent upon booking, along with wine pairing suggestions by yours #sommlady truly If you can’t find squid ink, you can roll/fold without or use a natural food coloring. Any squid ink pasta fans out there? Buon appetito 😘 #onlinecookingclasses
I know, not the best quality picture but I blame t I know, not the best quality picture but I blame the tipsy hands during a wine tasting on one of our gourmet tours aeons ago! Sorely miss is an eyesore of a term, but it fits best in how much we miss this! However! One of our (cringe!) pivots are online wine & cheese tastings with a sommelier in Florence- we offer join-in virtual tastings every Saturday with pairing suggestions to Zoom with and off-menu private tastings for your group This Saturday’s (Jan 23rd!) Italian wine & cheese session (held over Zoom at 2pm ET) will taste Tuscany beyond Chianti where we swirl the region’s timeless yet ageworthy almondy noted white Vernaccia di San Gimignano, plus deep dive into fine reds like Super Tuscans and Brunello Check out all our weekly themed tastings via link in bio under the “Event Highlight” branch, tickets purchased in advance please! Any other fellow Vernaccia di San Gimi enthusiasts out there?🥂🧀#curiousappetite #onlinewinetasting
Just happily dining at one of Florence’s best (C Just happily dining at one of Florence’s best (Cammillo, baby!) with one of my besties/fellow #sommlady @_antoniarosa Oh my what’s transpired since the gazzilion light years ago this was taken! I just realized Florence shutdown dining past 6pm since October 26th of last year (with zona rossa in between) and with more months to come I imagine. I don’t know what to think anymore, it’s hard to constantly adapt to ever changing rules and essential restrictions. I’m frankly exhausted and find it difficult to mine optimism or assurance that our sense of what was normal will ever return. I can only imagine how restaurants are feeling. I want to support them anyway possible- this is a collective effort in supporting them however we can, whenever we can. Stick to your pod of trusty eateries and pepper in with spots new or never tried (be curious!) if you’re a lush order drinks, leave reviews if you have time and tip big if you can. Sign petitions if you can’t afford to take-out/delivery, etc etc. What did I miss? In the meantime, please tell me you can see my earnest attempt at a hand hold and Antonia who somehow tolerates my cheesiness. Social closeness is more of a challenge, but I miss all the quality dining moments with my dear ones, even the awkward ones. Well I’ve blurted enough! How are you all doing?! #curiousappetite #florenceitaly
How many of you love the truffle slathered panini How many of you love the truffle slathered panini @procacci1885 in Florence? I wish we could send these mouth-watering luxury bites through our food club but truffle salt and semi-aged truffle cheese will have to do as they best survive delivery from Florence to your door! Our curated gourmet boxes mailed from Italy are always available to order, we have some Winter 2021 options including truffle pasta kits, porcini risotto with new Tuscan extra virgin olive oil boxes and craft chocolate + coffee sets for Valentine’s Day gift ideas! Peruse options and order via link in bio! If you need help re-stocking your Italian pantry, e-mail us your wish-list and we’ll personally select a custom box for you from our favorite food producers in Italy! What specialty Italian ingredient/food is a must-have in your pantry or fridge? #curiousappetite #florentinegourmetclub
Can we pretend for a second the world is not what Can we pretend for a second the world is not what it currently is and talk panini gossip? Florence has a massive panino game but for some reason a particular spot gets mega attention, lines (and fines for street snacking) to match. I think the city has more to offer, especially from @loschiacciavino. And while food is extremely personal (everyone has their hill they will die on for their fave/best) I love this shack (amongst many!)- run by really sweet/passionate owners who make artisanal quality a priority, along with quaffable wines to pair. I can imagine a lot of you aren’t able to be in Florence, and would probably eat a panino of sawdust (or lampredotto for the offally squeamish) if possible- but pretending you could- what’d be your spot/schiaccia of choice? P.s. This one a salty prosciutto toscano slathered tartufato with pecorino slices wedged between schiacciata- Florence’s salt/olive oil flat-baked antidote to saltless Tuscan bread 😋🍞 #curiousappetite #florenceitaly 📸 @mementomartina
Is it just me or is this January calling for a ver Is it just me or is this January calling for a very anti-dry New Year’s resolution?! I’m trying to kind to my liver while coping with reality via low ABV sips (but sometimes a martini needed after the news). Cappelletti, a few drops of bitters (I like the tintura importante by @vecchiomagazzinodoganale1871) and a finishing of sparkling water and 🍊peel is my current Italian Aperitivo date, along with some sliced truffle salami by Sergio Falaschi in San Miniato and truffle salted almonds- #sommlady’s kiss! I really dig Cappelletti as an artisanal alternative to Aperol (it’s less sweet and richer citrus/herbal notes) made in Alto Adige following a proprietary family wine-based recipe for over 4 generations! What’s your current drink of choice these days? Want to make Italian cocktails with us on a Zoom? Join our Virtual Mixology class next Friday January 15th at 4pm ET led by journalist/bar pro @julian.biondi in Florence! We’ll discuss the history and culture of Italy’s most iconic liqueurs and amaro as well. Tickets via linktree highlight branch in profile. Salute! 🥃🍾🍸🥄#curiousappetite #virtualmixology
Gnocchi are incredibly easy to make with a couple Gnocchi are incredibly easy to make with a couple simple tools (a potato ricer, mainly) no need for an unwieldy rolling pin or a clunky machine (although not trying to throw these tools under the bus- they are worth their salt for fresh twirls of ‘sta!) I’m a bit funny about gnocchi- a very special occasion carb, and a huge letdown if they are gummy, too chewy, dense or too fluffy. Luckily, Patrizia has been responsible for some of the best gnocchi I’ve ever had in Italy. These carb pillows are traditional to the Emilia-Romagna, although what I’d say with many biotypes diffused through the boot in myriad preparations (like saucy mozzy gnocchi alla Sorrentina) and Tuscany calls theirs topini (meaning little mice). Come learn more about these potato dumplings and make gnocchi with us this Sunday Jan 10th at 12ET! Space is limited and tickets must be reserved in advance- hit that link in bio and reserve your spot under the “Virtual Event Highlight” branch! Any gnocchi fans out there? 🥔 🍝 #curiousappetite #onlinepastamaking