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 […]
JBF Trial Dinner at Ganzo
By Lisa Wolff Photo by TuttoToscana Team The Tuttotoscana James Beard trial dinner was a great success, but like any event where planning and preparation on this scale is involved, tensions were high as the Tuttotoscana team worked side by side with the Advanced Culinary career students and Chef Andrea Trapani at Ganzo. This was […]
Florence Team
By Vicky Poull Photo by TuttoToscana Team Here’s our first roundup of TuttoToscana Florence team members who have been preparing for the upcoming NYC week. Jo, Giselle, Alix, Vicky, Lisa, and Jay come from international backgrounds and have in common a strong bond with the culinary arts, which they are excited to share with the […]
A Preview of Our Florence Dinner Preview
By TuttoToscana Team Menu courtesy of FUA Communications & Marketing Office Tonight we are serving a preview of the JBF menu that will be featured in NYC. Diners at Ganzo in via de’Macci 85r have the opportunity to test the flavors and cooking techniques that our team will be utilizing in NYC. TT Florence team members […]
JBF Wine Sponsor Santa Cristina
By Alix Osborn Photo by the author Alix Osborn reports on the Santa Cristina brand to be featured at JBF this October. Santa Cristina is an emblematic wine of Tuscany and its first vintage was produced in 1946. The winery is located in the hills just outside the town of Cortona in Tuscany, where the primarily […]
10 Years
By: TuttoToscana Team Image: David Andre Weiss It’s been a long journey. We’ve been called a culinary caravan. We’ve demonstrated an unwavering desire to share real Tuscan cuisine with NYC audiences. We’re constantly seeking to tweak and play with flavors, while respecting their natural bounty and seeking to capture both tradition and modernity. Ten years. […]
Video: Tim Martin on Culinary Performance
Video by Isabela Elizondo In this video interview, team member Tim Martin from the University of Missouri talks about the high points, learning progress, and professional discoveries gained at the James Beard Foundation events.
We’ve got Tuscany in our Carry-On
By Cody Durbin Photo courtesy of FUA Well, three weeks down and another to go. Most have gone through last minute packing, shopping, to last minute binging on all that Tuscany and Italy has to offer; this could be from that favorite gelateria that you have gone to at least three times in the last […]
TuttoToscana at HSFI!
By Kimberlee Preish Photo courtesy of FUA Upon arriving in New York City, the TuttoTosacana team will be tackling four separate events, starting with one at HSFI: the High School of Fashion Industries. HSFI is a specialized high school located in New York city that focuses on “challenging, creative, and effective career and technical academic […]
Ganzo Recap – What the Clients Said
By Paola Carretero Photo by Isabela Elizondo Team Member Paola Carretero spoke to Ganzo diners about their overall experience during our JBF dinner simulation. From our wine sponsor to Apicius professional culinary students and Italian diners, see what our Ganzo clients had to say. Manuele Verdelli, Capannelle Winery: “Tonight was great…It is an immense pleasure […]
Our JBF Dinner Simulation at Ganzo – A Big Success!
By Paola Carretero Photo by Isabela Elizondo On October 10th, the whole team worked together to create a preview of our capstone Dinner Event at the James Beard Foundation. Not only did the TuttoToscana team members worked on the planning and management of this event, but also the Apicius culinary students, hospitality students and faculty, […]
Mazzei: The Innovation Never Stops
By Kim Preish Photo by Isabela Elizondo On Monday, October 7th, Alessandro Vallecchi, the marketing consultant of the Mazzei wine producer, took the time to speak with the FUA students. Before he explained the marketing strategies for Mazzei’s wines, he informed us about the company’s background. Mazzei has three estates: Castello di Fonterutoli in Chianti […]
Taking on the JBF Dinner
By the TuttoToscana Communications Team Photo by Isabela Elizondo Week 2 is a crucial one, with several challenges awaiting us: We’ve already gotten off to a big start for the wine department, beginning with a firsthand encounter with another JBF wine sponsor, Marchesi Mazzei at Ganzo. Watch out for a dedicated post in the next […]
Kim Preish Reports on Week 1
By Kimberlee Preish Photo by Isabela Elizondo Our first week in Florence is finally over; however, I feel like I have absorbed more than a monthʼs worth of knowledge in this brief timeframe. Our team has finalized the James Beard Foundation lunch and dinner menus by adding our own flair to the chefs’ creative visions. […]
Jumping into Tuscany, Tastebuds First!
Post by the TuttoToscana Communications Team Photo by Isabela Elizondo This week we’ve really dived into the food and wine building blocks of our TuttoToscana events! During wine classes with Prof. Coppetti, it’s been exciting to really get to know our JBF wine sponsors, starting with Marchesi Mazzei. Most team members have experienced wine learning […]
Meet the Team
Our 2013 TuttoToscana program has started off with the first day of classes at the Florence campus. Like all program editions, the dedicated blog page on CiboChat seeks to feature the many faces, voices, and talents of TuttoToscana team members who come together from diverse backgrounds and walks of life to experience the challenge of […]
Tuttotoscana in Chianti: An Exciting New Opportunity for Apicius
By Melanie Wilson CiboChat is happy to share this article just released on the new issue of Blending Newsletter. Special Event Management Student, Melanie Wilson, reports on the progress of the Capannelle wine resort project and tunes in with involved students for their perspectives on the upcoming event scheduled for April 2013 . A new opportunity for […]
Women Bloggers on Springtime Dining
By Gina Valentino Photo by Stephanie Naru On February 28, just over a dozen Italian female food bloggers from all over Italy gathered at Florence University of the Arts to discuss La Bambina Che Contava Le Formiche, a new novel written by the school’s president, Gabriella Ganugi. The bloggers are well known throughout Italy and […]
Five Florentine Foods
By Taylor Dosh Every once in a while it’s a good idea to brush up on our culinary ABCS. Journalism student Taylor Dosh offers the shortlist of Florentine basics not not miss out on. From Blending Newsletter’s first issue of Spring 2013. As you begin your time in the wonderful city of Firenze, you are […]
Food for Life: One Shop’s Initiative to Make a Difference in Florence
By Stephanie Naru From Blending Newsletter’s first Spring 2013 issue. During my first weekend in Florence I completely let my senses indulge. Scoops of creamy gelato, hearty pasta dishes, and the toasty scent of espresso wafting around every corner clouded my thoughts while stunning art and architecture significantly widened my eyes. Part of this exploration […]
That’s A Wrap! James Beard Foundation Contemporary Chianti Dinner 2012
As Thornton Wilder would say “all good things must come to an end”, so did this year’s TuttoToscana events. Of course there was our final event at the James Beard Foundation that celebrated the work of all 15 of our students and another fabulous year for the faculty staff of TuttoToscana. The dinner was an […]
James Beard Lunch Wrap-Up
The beginning of the end is here. We have arrived at the James Beard Foundation which is the ultimate test for our students. Everyone started bright and early at 8:00 A.M., the kitchen brigade was busy in full swing the minute they walked into the kitchen. The wine service team was upstairs in the Peter […]
Apicius Alum Tomas Curi on the Radio
Tomas Curi is a former student of the Apicius Culinary Arts Department. Originally from Houston, Texas, he came to Florence to sharpen his Italian food knowledge and skills, and of course to travel throughout Italy to discover its foods. Upon returning to the US, he landed major cooking gigs in NYC restaurants such as Bar […]