Gabriella Ganugi, Andrea Trapani, Desiré Boualy, Simone De Castro, Massimo Coppetti, and their team at the James Beard House
Chickpea Rounds with Chianti Goat Cheese and Finocchiona
Artichoke Risotto Arancini with Roast Jus
Potato–Colonnata Lardo Croquettes with Spicy Tomato Sauce
Tuna, Bean, and Certaldo Onion Appetizer in 1973 and 2013 Variations
Sheep's Milk Cheese Ricotta–Spinach Gnudi Two Ways > Spicy Tomato Stuffing with Butter–Sage Sauce; and Butter–Sage Stuffing with Spicy Tomato Sauce
Reinterpreted Acqua Pazza–Style Sea Bass with Tomatoes, Herbs, Lemon, and Olives
Behind the scenes at the James Beard House
Assorted Chocolate-Dipped Almond Ricciarelli Cookies
Creta-Style Almond Cookie with Almond–Orange Cream, Dehydrated Sugar, and Orange Garnish
Andrea Trapani and Simone De Castro in the Beard House kitchen
Lunch

Florence: A City of Many Appetites Lunch

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

Desirè Boualy

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

Sommelier Massimo Coppetti

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

The Florence-based Apicius School of Hospitality is once again returning to the Beard House for a weekend of sumptuous, Tuscan-inspired cuisine. For this year's events, Gabriella Ganugi and the Apicius team will be inspired by the theme Florence: A City of Many Appetites, the topic of the school's conference this fall. 

Event photos taken by Clay Williams. 

MENU

  • Hors d'Oeuvre

    • Miniatura Ciambelline di Cecina, Caprino del Chianti, Finocchiona Miniature
    • Chickpea Rounds with Chianti Goat Cheese and Finocchiona
    • Arancini di Risotto ai Carciofi e Sugo Dell'Arrosto
    • Artichoke Risotto Arancini with Roast Jus
    • Crochetta di Patate al Lardo di Colonnata, Intingolo di Pomodoro Piccante
    • Potato–Colonnata Lardo Croquettes with Spicy Tomato Sauce
    • Santa Cristina Toscana 2011
    • Santa Cristina Umbria 2012
  • Luncheon

    • Tonno, Fagioli e Cipolla di Certaldo 1973/2013
    • Tuna, Bean, and Certaldo Onion Appetizer in 1973 and 2013 Variations
    • Mazzei Philip 2008
    • Gnudi di Ricotta di Pecora e Spinaci, Cuore di Arrabbiata, Burro e Salvia; e Gnudi di Ricotta Di Pecora e Spinaci, Cuore di Burro e Salvia, Salsa Arrabbiata
    • Sheep's Milk Cheese Ricotta–Spinach Gnudi Two Ways > Spicy Tomato Stuffing with Butter–Sage Sauce; and Butter–Sage Stuffing with Spicy Tomato Sauce
    • Mazzei Fonterutoli Chianti Classico 2011
    • Facendo Riferimento alla Spigola All'Acqua Pazza
    • Reinterpreted Acqua Pazza–Style Sea Bass with Tomatoes, Herbs, Lemon, and Olives
    • Mazzei Belguardo Vermentino 2012
    • Piccola Selezione di Ricciarello Glassato al Cioccolato; Biscotto Creta alle Mandorle con Crema di Mandorla e Arancia con Decorazione di Zucchero e Arancia Disidratata
    • Assorted Chocolate-Dipped Almond Ricciarelli Cookies; and Creta-Style Almond Cookie with Almond–Orange Cream, Dehydrated Sugar, and Orange Garnish 
    • Santa Cristina Vin Santo Della Valdichiana NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.25.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • 212.627.2308
 
 
 

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