Curious Appetite

Florence

Aperitivo in Florence in the time of corona (Summer 2020)

For those of you following my blog for some time, it’s no secret one of my favorite Italian past times is the Aperitivo while rejecting the Aperitivo buffet. The ‘rona has taken a lot of things away from us, including the aperitivo buffet. Looks like there is a bright side after all. This post is a round-up of my personal picks in Florence doing unique (and affordable) food and drink programs/formulas (mostly outdoors all’aperto) for Aperitivo hour during this abnormal pandemic summer 2020. Continue Reading

Cooking in Florence: Pasta with zucchini flowers

 

note the mask over ear;)

“Life is unpredictable” was used in the last blog post entered before COVID-19 hit Italy on my then reflecting on having started to split time between San Francisco and Florence. Famous last words, you could say.

Long story short, I came to some difficult conclusions and here I am in Florence. C‘est la vie. I’m trying to roll with life’s punches while clasping to gratitude for what I do have. I’ll explain a little bit of what it feels like being back and conclude with a quick summer-themed pasta recipe. Continue Reading

Cucina Lockdown: Pici al ragù di agnello (pici pasta in lamb ragù)

to be or not to be a sugo, that is the question

Well, hello! Welcome to my blog! I have to say, one of the bright sides to this whole lockdown thing is having more time to cook and write recipes. But let’s be honest, some of the hassle in this is all the cleaning. I am so tired of cleaning and washing up. I miss restaurants!

I made this for Easter Sunday since in Italy lamb is traditionally eaten during Easter feasts (and I love making ragù). Before I dive into the recipe, in case you’re wondering “what’s the difference between a sugo di carne and a ragù?” I’ll do my best to answer while preemptively apologizing to the Italian food police, who still somehow have the energy to work during a pandemic. Continue Reading

Cucina Lockdown: Zuppa con fagioli, salsiccia e bietole (Tuscan-inspired Soup)

beet greens! you can’t beat a bunch of beets!

If you follow me on instagram or have been reading for a bit- you’ll know I am obsessed with soups. They are my favorite dish to make for myriad reasons. They are affordable, a clever way to use up surplus veg, are extremely nourishing and bring an immense sense of comfort when making them.

If I have someone over to my house for the first time I’ll either make one of 2 things: a ragu’ bolognese or a soup since for me, making food is one of the most sincere love letters one could write to another. So best to make the things which I love the most.

Another reason I love soup (and ragu, too) is they are rather straightforward and easy to make once you have some basics down. You can read my full love letter and basic soup tips to the art of Tuscan soup making HERE. If you’re looking for more personalized cooking help, check out some of Curious Appetite’s online versions of our food tours and culinary lessons, led by our team of experts in Italy. Continue Reading

Cucina lockdown: Gnocchi con salsa di zucchine

wanna make this? more like gnocchetti (smaller gnocchi) but hey home cooking is forgiving unlike the Italian food police! scroll for the recipe!

Ciao readers, what a time to be blogging. Without stating the obvious, like how unbelievable reality feels right now and somehow we’re adapting to this new normal, I’ll get right to it.

The world is cooking more. But I miss restaurants so much, I miss cocktails and while I could make them at home, something feels so out of place (for me) making a negroni at home vs sitting at the bar pondering their gin, bitter and vermouth collection with a friend after a massive feast out. There is of course takeout, but honestly as someone whose income has been hammered to smithereens, take-out is not exactly a luxury many people can afford right now even if I’d so very much like to. So, instead of usually writing about restaurants I’ll be posting more recipes like this one for gnocchi in a zucchini and almond sauce. Continue Reading

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