Commemorative Recipe Book
For our 10th JBF anniversary, the Ingorda publishing team at Florence University of the Arts produced a recipe book that recounts a decade of culinary themes from each TuttoToscana event series.
Starting from 2005 and concluding with the menu in store for 2014, the volume is divided into 10 chapters with recipes to recreate event flavors at home. Each chapter features an appetizer, first course, second course, and dessert. The recipes are both traditional and contemporary, and the skill level ranges from basic to advanced in order to capture as closely as possible the original nature of the dishes served to diners over the years.
A special thanks to editorial intern Joyce Jih and assistant copy editor Lauren Fromin for their contributions to the publishing team, as well as to the chefs that have contributed to the culinary efforts of the TuttoToscana team.
Copies are sold for 12€ at the culinary campus in via Guelfa 85 or at the main campus in Corso Tintori 21. For more information about the book please contact press@fua.it.