Gabriella Ganugi
Andrea Trapani
Simone De Castro
Dinner

Ten Years of Tuscan Flavor

Gabriella Ganugi

Palazzi Florence Association for International Education, Florence, Italy

Andrea Trapani

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

Pastry Chef Simone De Castro

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

It has been ten years since Gabriella Ganugi and the team from Florence, Italy’s Apicius began their annual sojourn to the Beard House to showcase their luscious Italian cooking. For this special anniversary dinner, chefs Andrea Trapani and Simone De Castro will be preparing their favorite dishes from the past decade.

MENU

  • Hors d’Oeuvre

    • Mozzarella in Carrozza con Pomodoro Confit > Fried Mozzarella Sandwiches with Tomato Confit
    • Focaccia di Farina di Farro All'olio Nuovo con Prosciutto Toscano e Misticanza di Stagione > Tuscan Prosciutto and Seasonal Greens on Spelt Focaccia
    • Grissino Toscano ai Profumi di Firenze > Florentine Herb–Scented Tuscan Breadsticks 
    • Piccolo Tortino di Farro della Garfagnana e Olio di Oliva, Budino di Porri, Gocce di Pecorino di Grotta, Filetto di Mandorla > Garfagnana Spelt Flan with Leek Pudding, Cave-Aged Pecorino Drops, and Almond Flakes
    • Santa Cristina Cipresseto Rosato 2013
    • Santa Cristina Le Maestrelle 2012
  • Dinner

    • Frittellina di Baccalà, Composta di Limone dalle Limonaie Fiorentine, Pomodorino Pachino IGP Candito, Verdurine Scottate > Salt Cod Fritter with Florentine Lemon Conserva, Candied Pachino Tomatoes, and Sautéed Vegetables
    • Mazzei Belguardo Vermentino 2013
    • Ribollita Classica con Il Nostro Pane Toscano, Cucchiaio di Olio Extra Vergine dell'Impruneta, Fagiolo Zolfino di Pratomagno > Classic Vegetable–Handmade Tuscan Bread Ribollita Soup with Impruneta Extra Virgin Olive Oil and Pratomagno Zolfino Beans
    • Mazzei Philip Cabernet Sauvignon 2009
    • Maltagliati di Grano Saraceno e Scorzette Sul Ragù di Anatra Prodotto con Metodo Antico > Buckwheat Maltagliati Pasta with Orange Zest and Traditional Duck Ragù
    • Capannelle Chianti Classico Riserva 2011 
    • La Guancia Bovina a Cottura Lenta, i Carciofi Morelli, Lo Gnocchetto di Semolino Biologico delle Valli Aretine e un Assaggio di Cotechino > Slow-Cooked Beef Cheeks with Morelli Artichokes, Arezzo Organic Semolina Gnocchi, and Cotechino Tasting
    • Capannelle Solare 2006
    • Brown > Marron Glacé with Rosemary and Pine Nuts
    • Light Brown > Milk Chocolate Mousse with Caramel and Praline
    • Santa Cristina Vin Santo della Valdichiana 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.25.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
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Japanese Joint Mon, 05.23.2016
 
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