Curious Appetite
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About me

About me

Curious Appetite is a food blog by writer and sommelier Coral Sisk. I blog about eating & drinking well in Florence, Italy & wherever curiosity takes me. I packed up to Florence via Seattle in 2012 to pursue a career in food & wine. Outside the blog, I lead culinary tours & write for trusted publications such as Eater, Vogue, The Guardian and others. My favorite food groups are pasta, gelato and cocktails. What about yours?


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Recent Posts

  • The Last Supper (Before Pandemic): Enoteca Pinchiorri
  • Antipasto recipe: Burrata con i friggitelli (inspired by a pizzeria in Florence)
  • Top Picks for Where to Eat & Drink in Florence August 15th (Ferragosto)
  • Aperitivo in Florence in the time of corona (Summer 2020)
  • Cooking in Florence: Pasta with zucchini flowers

MOST READ

  • The Last Supper (Before Pandemic): Enoteca Pinchiorri
    The Last Supper (Before Pandemic): Enoteca Pinchiorri
  • Tuscan Baked Goods and Bakeries in Florence
    Tuscan Baked Goods and Bakeries in Florence
  • Trattoria Cammillo in Florence, Italy
    Trattoria Cammillo in Florence, Italy
  • Quick Cheese Guide to the Veneto
    Quick Cheese Guide to the Veneto
  • #ItalianFWT: Sicilian Cannoli and Wine Pairing
    #ItalianFWT: Sicilian Cannoli and Wine Pairing

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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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Spring-like weather is here and so is our latest g Spring-like weather is here and so is our latest gourmet box ready to be mailed to you from Florence! 🐣🎁 This Italian Easter-themed box (curated by yours Sommlady eats-a-lot Truly) contains 8 genuine Spring-inspired Italian specialties like: 🕊 Artisanally baked Colomba dove-shaped cake (choice of traditional almond orange zested, chocolate pistachio and more) 🍪 Lenten cacao & hazelnut quaresimali letter-shaped crunchy (addictive) cookies 🥚Confetti chocolate egg-shaped candies 🍃 Olive leaf shaped dried pasta and jarred pistachio pesto 🍄Spring white truffle & asparagus patè 💚Marinated artichoke hearts And more- ➡️Swipe to peep the line-up! Boxes are available to order now, we have a limited supply of colomba cakes so don’t miss out! Best cakes are sent out first come, first fly ✈️ 🎁 🍰 🍫 🇮🇹 Details on full inclusions, shipping time, etc via link in bio/shop Browse all box offerings: https://curiousappetitetravel.com/florentine-food-club Buon appetito a tutti! #curiousappetite #florentinegourmetclub Photo shoot cred! 📸 @silviopalladino_ 🍽 ceramics by @jhaporcelain, one of the crafters @femaleartisansinflorence 🍾Brachetto d’Acqui- highly recommend as a dessert bubble to pair with your cake! 😍drop dead gorgeous views courtesy of Filippo Brunelleschi and his Dome (Duomo) of Florence, as a result of being inspired by an egg (see the juxto here?!)
Come make tagliatelle al ragù this weekend with Come make tagliatelle al ragù this weekend with us! 🍷🍝🇮🇹 Every Sunday 12pm ET, Curious Appetite hosts fresh pasta making classes online led by chef/instructor/cookbook author Patrizia Cantini who grew up between Tuscany (Florence, to be precise!) and Italy’s fresh pasta bastion of Emilia-Romagna (where Bologna is capital!) Every theme is unique but this Sunday’s is dear to my heart as Patrizia will be teaching her family’s recipe for Bolognese which iykyk varies from kitchen to kitchen! There is a registered “official” recipe in the Chamber of Commerce- even if everyone else follows the recipe their family passed down to them. This class will be a true cultural treat! If you miss Bologna or love this slow cooked meaty Bolognese sauce, you don’t want to miss this! Details: instruction includes pasta making and ragù kick-off for a total of 1.5hrs but ragù takes longer to finish- if you sign up make sure you have time to let it simmer for a few more hours. Then crack open a bottle of a full bodied/structured aged red, specific pairings will be included in your recipe & ingredient list! Tickets via link in bio under “Fresh Pasta Making Classes” branch Buona pasta a tutti! 🍝#curiousappetite #onlinecookingclasses
The first rule of Negroni Club is: you do not talk The first rule of Negroni Club is: you do not talk about Campari.🤣Second rule: double fist until your liver yells “stop” 😂 third rule: tune in to a Negroni Club chat with “Somm”lady (yours truly!) and Florentine bartender, journalist, educator and all around hooch expert @julian.biondi this Thursday March 4th at 4:30pm EST/10:30pm Italy time! 🇮🇹 We’ll be discussing Campari-like bitters (and alternatives to Campari!) which give Negroni its punch, history of Italian Aperitivo cocktails like the Americano and stirring some at-home cocktail making tips. I hope you can catch it- and if you have any qs or curiosities we can answer about bittersweet Italian libations during the live, comment below per favore! (and the 4th rule is do not talk about canva 😂) Salute! 🥄🍊🧊🥃#curiousappetite #IGlive #FlorentineNegroniClub
Is it just me or does this Sicilian twirl of spagh Is it just me or does this Sicilian twirl of spaghetti w/ fried breadcrumbs (cà muddica) and burrata remind you of a volcano? And the wine pairing for this was an earthy Sicilian red from volcanic soil of Mt. Etna- recently erupted, is the biggest and highest active volcano in Europe. One of the ⭐️ native grapes on the volcano is Nerello Mascalese, which is an explosion of red fruit with smooth drinkability- growing it on the high altitude/cool yet ☀️ micro-climate of Mt. Etna gets you wines with the elegance of Pinot Noir and the bang of Zinfandel. Join our virtual wine tasting themed on the Volcanic Wines of Italy with sommelier and food historian Adrienne Saturday March 6th 2pm ET and we’ll chat how volcanic soil helped vines survive the phylloxera blight Tickets via link in bio under “Event highlight” branch https://linktr.ee/curious_appetite Buona domenica a tutti! 🍷 🌋 🍝 #curiousappetite #virtualwinetasting
The Negroni was born in Florence circa 1919 from r The Negroni was born in Florence circa 1919 from requested dashes of gin to the then in vogue Americano of a Campari-like bitter and sweet vermouth, topped with club soda (but lessened as gin added) Today it’s best known as equal parts gin/campari bitter/vermouth (no soda!) this take-away libation made by newly opened @mysteriumfirenze swaps gin for mezcal and adds a dash of 🌶 ancho reyes while sticking to a vermouth/campari base. This revisit reflects also the current riff on drinking culture- where bars bravely open still and pivot to take-away options. Bravi, @mysteriumfirenze ❤️ It was strange to witness the classy cute set-up but not able to dwell in chairs (due to restrictions) like a mirage! But the drink was top, and I highly recommend you grab a “walktail” for the road during these fake spring days if you can ☀️ You a Negroni fan? Any memorable spots in Florence or your hometown that pours a spot-on one? 🥄🥃#curiousappetite #virtualmixology
Florence’s mini zona rosa (much preferred over r Florence’s mini zona rosa (much preferred over rossa) around the corner from Borgo Allegri...most of Florence’s color scheme has rhyme and reason, corresponding to periods from the gold tinted Middle Ages to Rococo pastels- and it’s not easy to change/add shades on a whim! I was determined to find historic meaning behind this pretty in pink facade, even grilling one of our guides Valeria who says it was probably just painted over recently. But! In the process I learned the corner of the building (the angle where one of my favorite spots of pizza in town @ladivinapizzafirenze stands) has a coat of arms (not pictured) and that looks like that of the Pazzi family- so while the pink hues are probably for fun, the building itself has crazy history. Like pretty much everything around Italy! This is one of the ways I’m staying entertained in zona arancione- spiraling down random rabbit holes. What about you?! 💕🇮🇹#curiousappetite #florenceitaly
WHO LOVES LASAGNA?! Come make some with layers of WHO LOVES LASAGNA?! Come make some with layers of béchamel, mozzarella and pesto as a win-win for those curious about pesto and for meatless eaters this Sunday at 12noon ET with culinary teacher Patrizia in Florence via zoom! We send an easy shop list with recipes after booking tickets We’re not sillies and appreciate THE traditional version is Bolognese (registered with the chamber of commerce!) with slow cooked ragù but there’s room to make pop versions of this layered caloric vessel. And like nearly everything, this ‘sta dates back to Roman times, less like the saucy richness we indulge in today but rather as fire-baked “lagana” square shaped wheat sheets. Deets and tickets on our Sunday pasta classes online are via link in bio branch- buona lasagna! #curiousappetite #takemetoItaly
When I first moved to Florence nearly a decade ago When I first moved to Florence nearly a decade ago via Seattle, I missed quality-driven/origin-focused coffee although loved the culture and ritual surrounding its consumption. @dittaartigianale opened less than 2 years after I landed and now Florence has a notable “blended” coffee scene, like @melaleuca.florence where this @d612coffee heirloom single origin ☕️ pour over and pistachio cream cheese frosted brownie cupcake was delightfully devoured (sorry budino di riso...) On our food tours in Florence we stop at coffee shops to partake in traditional espresso and sweets, now pivoted to virtual offerings like Italian coffee workshops and curated gourmet boxes including favorite made in Italy hits with craft flair. I miss sharing these aspects of Florence’s food scene with you all in person, but hope these alternatives help you feel closer to the endorphin inducing calories I love What are the comestible experiences you are missing from Italia? (I mean at this point, probably all of them...) More ideas for connecting to Italy via link in bio- buon appetito! 💚🇮🇹 #curiousappetite #florentinegourmetclub
If you’re a meat and potatoes kinda eater, you m If you’re a meat and potatoes kinda eater, you might love Tortelli Mugellani- a hyper regional pasta from the Mugello zone of Tuscany (north of Florence!), which are ravioli stuffed with potato dressed in a tomato-y meat sugo. Anyone out there into carb-on-carb action? (imagine if these were stuffed in a panino roll 😍) This is one of the pastas Patrizia (journalist/sommelier/all around joy) will be rolling from Florence online in March- check out our Sunday pasta making schedule and sign up via link in bio under “fresh pasta classes” branch! Buona domenica a tutti 🍝 🥔
Now that Lent started Wednesday, we’re spotting Now that Lent started Wednesday, we’re spotting “quaresimali” biscotti at bakeries around Italy, which were sneaky ways to sneak in decadence, one of my favorites are chocolate meat-decoy cookies in Modica. These ones in Florence are egg white and cacao-based baked into letters meant to spell out verses. When you bite into them you’re surprised to find them rather chewy and chalky, because they’re made without added fats (you know, Lent) but they kinda grow on you, and make for good dipping in a macchiato or vin santo (those are permissible substances, right? Can’t give up everything!) Also- I wonder what is actually there left to give up?! I tried wine but that lasted a whole 4 days...whoops! Well, buon venerdì a tutti! 🍷 🍪 #curiousappetite #quaresimali