My love affair started with Italy 10 years ago. My love for food started as soon as I could say spoon. For those of you new to my blog, it is called “curious appetite” because I wanted to write about all the things I was curious about: food, places, drinks, cultures and such. If something is unique, I want to order it. If I see something new and/or seasonal in the market, I want to cook it. Like finding fiori di zucca/zucchini flowers. I’ll try anything at least once. Seize the day- there are millions of flavors out there in the world waiting to be loved and loathed! One of the intentions of my blog too was to write about restaurants I was curious about. I wanted to write about places that did something different and with grit. And to give my humble opinion about eateries that were on everyone’s lips and yelping finger tips. So here it is- a mix of experimenting in the kitchen and at eateries around the world, mostly the US and in Europe. Continue Reading →
Bread salad? Yes.
I wonder if people coming to Florence or other destinations in Tuscany realize what Tuscan cuisine is and what it isn’t.
Tuscan cuisine is a complex yet simple beast. Frankly put, it is not just pizza and pasta. There are flatbread pizzas (schiacciata) and ancient recipes for some pastas (maccheroni alla cacciagione). But pizza is native to Naples and fresh pasta is home in the Emilia-Romagna.
If I had to sum up Tuscan cuisine, it would be the art of not wasting anything- down to the last stale bread crumb and 4th cow’s stomach, drizzled with local fresh olive oil. Continue Reading →
Gnudi- the ‘gn pronounced like gnocchi’s, is a food I absolutely adore to make. In Florence, I also work assisting private cooking classes. Thanks to the patience of lovely mamma cooks, I learned a few recipes for peasant dishes like this: Spinach and Ricotta Gnudi. Continue Reading →
I have said this once and I’ll say it until I am blue in the face- I love cucina povera aka “poor” cuisine. When the Italians faced hunger during WWII, they foraged buckwheat in the mountains and thus was born delicious hearty dishes like pizzoccheri.
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Making fresh pasta is ridiculously easy as long as you have a machine where you can roll out dough and cut the sheets. You just need time and patience. Fresh cut pasta can keep in the freezer for a while (but why would you store it if you could…eat it) or the fridge for like 5 days.
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