Curious Appetite

winter soups

{recipe!} Tuscan (chickpea) ceci & market romanesco soup

I love making soups. Especially after a cooking lesson with one of my chef friends Melissa of Musang Seattle (trained in Florence, now off doing badass things like cooking at the James Beard House, bringing Filipino flavor to Seattle’s pop-up scene and winning cooking battles on TV).

I detailed our little lesson in this post, and they are memories which have always stuck with me. My soup and risotto game haven’t been the same since. I’ve always believed in Melissa’s special touch and skill, a cook with soul and a rare kind of heart in the kitchen. Whenever I make soup, religiously using the tips she taught me in my once kitchen which gazed the Duomo from dusk till dawn, I hope to impart at least a small apart of soul the way she does in her food.

As I have mentioned a few times now on the blog, my intention is to share more healthy, seasonal recipes using what I find at the markets in Florence. I hope you enjoy this Tuscan-sourced vegetable forward soup pulsing with ceci (chickpeas). Pronounced “che-chi.” Continue Reading

The art of Tuscan soup making

One of the things I absolutely LOVE about Tuscany is seasonality in the local cuisine. It’s not trendy like it is in the states, it’s just the way it’s done because: IT MAKES BLOODY SENSE. I love how the markets change the availability of foods with the season and I love that restaurants change their menù, too. I can’t stress enough how much that I love that eating seasonally isn’t mega trendy like it is back in the states because otherwise it would come at a hefty inflated marketed price. In Tuscany, we can get a bunch of local, organic kale for THIRTY CENTS while in Seattle the same costs $3 a bunch. Continue Reading

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