Curious Appetite

Recipes

How to use truffles in the kitchen

truffles. lots of truffles.

Besides just going at it and stuffing your face with these aromatic, umami nuggets of gold- I have a couple ideas for how to use truffles in the kitchen.

Last weekend, I headed over to the truffle festival in San Miniato with Girl in Florence, her hubby-to-be and met up with one of our foodie idols, Emiko Davies. Wow, that’s a lot of name dropping but I must give cred since Emiko and her sommelier master hubby (sounds like a team!) organized a rather decadent day for us and it wouldn’t have been possible without either of them for the truffle-y goods I got my paws on. Continue Reading

{Aperitivo Snack} Fig, Ricotta and Balsamic Crostini

my kind of aperitivo snack

I love figs. I love seasonality and I love food. Italy, is decidedly the best place on earth for all three of those things. What is better than enjoying delicious food and a beautiful country? Despite all the naysayers, trolls and disgruntled people who lament the perils of Italy, I stand firm that Italy is a country worth saving and not giving up on. I am inspired by this every time I bite into something wonderful, such as the luscious figs that started to creep in at the end of summer and sprawling the markets. Continue Reading

Zucchini flower recipe: Frittata-style (fiori di zucca)

zucchini flower frittata (fiori di zucca)

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

Tuscan Recipe- Panzanella Bread Salad

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

Aperitivo Snacks- Mozzarella with Truffle Honey and Pine Nuts

One hope in my gourmet work, is that I promote the revival of some food traditions that are seemingly becoming garbage, such as Aperitivo. Why is it becoming garbage- there are more and more bars boasting Aperitivo more than ever. Precisely!

To me, the concept of Aperitivo is to have a snack and a light appetite-stimulating drink (socially) before dinner. Aperitivo is not dinner and I shun the current wave of “aperi-cena” Continue Reading

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