Author: Coral Sisk

Coral Sisk is an Italian-American food and drink writer from Seattle, WA and runs a line of bespoke culinary wine tours in Florence and around Tuscany. She holds a bachelor’s degree in Italian Studies with a minor in Food Studies from the University of Washington; a food and wine pairing certificate from the Northwest Wine Academy in Seattle; award in Wine & Spirits from WSET London; and is a certified Italian-trained sommelier via FISAR Firenze. She first visited Florence in 2005 and then became determined to move to Italy—the rest is history! Check out her site Curious Appetite for eating tips and links to her culinary tours:
October 19, 2020

Recipe: Porcini mushroom risotto

It’s that time of the year when we crave comfort food and warming recipes. In Tuscany, the fall is perhaps the most exciting season for foodies as nature unfurls the first pressing of peppery green-gold olive oil and porcini mushrooms pop up on damp earth. This delicious Porcini Mushroom Risotto recipe from Curious Appetite’s Gourmet […]
February 1, 2017

Crostini: five gourmet toppings

Crostini have endless potential and prove the ultimate snack food not only during the aperitivo hour, but also as appetizers at lunch or dinner and the perfect pairing when drinking wine. Literally “little crusts”, crostini are small pieces of toasted bread topped with various accoutrements.   In Florence crostini toscani (or neri) are everywhere, toasts […]
September 7, 2016

5 ways to approach Tuscan food

If you’re new to Florence, welcome! Ready for tripe or lampredotto, ribollita soup that resembles curry, or even fried brain? Tuscan food, when you get down to the nitty gritty, is probably unlike anything you will have experienced in your home country. Be adventurous! You’ve already made the trek to a foreign country, so what’s […]