Fedora’s Artisanal Chocolate Eggs
By Lauren Mulvey This spring at Florence University of the Arts’ pastry shop, Fedora, head pastry chef Simone De Castro is working on his latest round of chocolate eggs with his students. De Castro’s spring collection will feature 11 eggs of varying designs based around the natural environment and sustainability, as well as a mini […]
Baccala pan-fried with “black” butter, chickpea puree, and black cabbage pesto
By Lauren Mulvey Though the phrase “black” butter might be unsettling at first glance, this seafood meal is a trademark of Italian culture. Baccala, or salted cod fish, is traditionally eaten on special occasions and can be prepared in numerous unique ways. At Apicius kitchens, our chefs have prepared a delicious mix of fresh flavors […]
Handmade Green Gnocchi
By Lauren Mulvey Gnocchi is a classic dish dating back centuries in Italian history. But you may have heard this dish pronounced in some amusing ways. To set the record straight, gnocchi is pronounced no-kee, not guh-no-key or any other variation you may have heard. Derived from the word “nocche” for knuckles, gnocchi are small […]
Artichoke Salad, Parmigiano Reggiano PDO, arugula and pine nuts
By Lauren Mulvey In Italian cuisine, artichokes are a favorite ingredient. They can be cooked in a variety of ways or added to dishes, like salads, for extra flavor and texture. Artichokes are native to Sicily and the earliest records of the vegetable were in Italy. In season between February and April, artichokes are particularly […]
Stir-fried sesame chicken with onions, almonds, sage, and seasonal vegetables over a coconut milk sauce
This is an incredibly flexible recipe that you can prepare if you need to fix yourself something nutritious when you come back from work or if you have friends over on the weekend and want to wow them with a super tasty meal. Strongly inspired by the flavors of southeast asia, especially from dishes from […]
Seared calamari, seasonal vegetables, broccoli rabe cremeaux
This simple recipe brings together main ingredients both from the sea and the countryside: Calamari and broccoli rabe. Despite its name, it’s actually more closely related to turnips than to broccoli, and it has a distinctive bitter, peppery flavor to show for it. It’s the perfect ingredient to pair with the calamari offsetting each other […]
Potato, Celeriac And Turnip Hot Salad, Dressed With Broccoli And Anchovy Purèe
We know what you’re thinking. As soon as you read the title of this recipe you might have scratched your heads at the words “Hot Salad”. We know it feels like an oxymoron, but if you can have cold soups like gazpacho why not have hot salads? Or at least this is the way of […]
Osteria Del Calciante
By Allie McKean, Ashleigh Gentile, Carly Marchitto, Taylor Horine, Maria Hanchuck, Sophia Cerchiai As one of the best reviewed Osteria in Florence, Del Calciante gives off an old-fashioned feel as it is dedicated to the Calcio Storico Fiorentino “historical football” – an early form of football (a combination of soccer and rugby) that originated during […]
Handmade Pappardelle With Shredded Wild Boar Ragu and Juniper Berries
Today you’ll have the taste of the wild Italian woods directly on your plate! Pappardelle is a dish that hails from the Tuscan countryside, and its name derives from the verb “pappare,” literally to gobble up, a name that leaves little to the imagination especially once you get them in front of you. Similar to […]
Trattoria Sergio Gozzi
By Nikki Nappi, Allyson Andrews, Maggie DePaoli, Hope Joel Trattoria Sergio Gozzi is a lunch only, family owned, 106-year-old traditional Florentine and Tuscan trattoria located in Piazza San Lorenzo. Despite being in an easy to reach, popular destination, it is not visible right away, the only indication it is there is a small sign above […]
Crespelle alla Fiorentina
The crepe, or crespella as it is called traditionally in Italy, is a very versatile item in the kitchen: it can be used as a first course at a seated meal, a savory street food item, and of course a dessert. Speaking of desserts, some of the most well-known recipes featuring crepes are deserts such […]
Peposo Florentine Beef Stew
The peposo is a traditional Tuscan recipe from the “provincia” (county) of Florence. It’s similar to a stew, but has its distinct differences. The meat is cooked in a full-bodied red wine, usually a local Chianti from the same area, giving it a dark color. Also, a generous use of black pepper is applied, so […]
Contemporary Wienerschnitzel with ginger mayo
The Wiener Würstchen is one of the most iconic dishes from central Europe, so much so that it is the national dish of the country of Austria. And like many other dishes that reach this iconic status, their origin is contentious. Both Austria, Germany, and Italy claim to have invented the plate first. In Italy, […]
Spinach and Fresh Ricotta Soup with Crunchy Bread
Today’s recipe hails from an area in southern Tuscany: Maremma.This unique zone is known for its varied geography: blue sea, long beaches, rolling hills covered with woods, and wild marshes. By now it’s a renowned destination, but it wasn’t always like this. Until the 20th century the area was still wild and inhospitable given the […]
Spaghetti Cacio e Pepe (Cheese & Black Pepper)
As easy recipes go, there is no simpler Italian dish to make for yourselves. The grandfather of the american mac and cheese, it’s well known all over italy as one of the most iconic dishes to come out of rome after the carbora. Invented in the working class neighborhoods, it was meant as a dish […]
Bread Pudding with Spinach and Almond
by Riley Hostutler Italian cooks are always making sure nothing goes to waste, and bread pudding is a prime example of that. This desert takes day-old stale bread and turns it into a creamy base with sweet or savory toppings. The recipe began in prehistoric times when medieval bakers used hollowed-out loaves of bread to […]
Frico’ (Traditional Potato, Onion, and Montasio DOP Cake) Served with charred black cabbage, raisins, and pine nut
By Riley Houstler Frico’ (Traditional Potato, Onion, and Montasio DOP Cake) Served with charred black cabbage, raisins, and pine nut Savory creams of cheese and potatoes, paired with the sweet burst of flavor from a raisin, and the seasonal flare of pine nuts make this dish undeniably comforting. With its roots in an impoverished area […]
Trapanese-style pesto with sun-dried and fresh tomato, garlic, almonds, fresh ricotta, and aromatic herbs
By Ryley Houstler These hand-made egg noodles get their name from the Central Italian tool, La Chitarra, better known as “the pasta guitar.” Indeed, it is a guitar. From this tool, we can create thin spaghetti noodles. Doused with savory Trapanese-style pesto that originated in Sicily, this is a cross-cultural Italian dish that offers the […]
Caponata (Eggplant and Tomato Casserole)
By Riley Hostutler Rich in both tradition and flavor, the Caponata serves as Sicily’s most classic appetizer and one of Italy’s most renowned recipes worldwide. However, the recipe is controversial among Sicilians as they boast 37 different varieties of the recipe and many more personal family recipes. There are influences of Greek, French, Arab, and […]
Condiglione Salad
By Riley Hostutler Tomatoes, peppers, olives, capers, eggs, and tuna served on crackers make this salad a plentiful dish that has fed Italians for years. This blend of summer vegetables has its roots in Western Liguria and has gradually evolved across Italy, becoming a recipe of rich tradition. It tells the tales of Ligurian peasants […]
Homemade Tagliatelle with “Tocco” Genovese and Pecorino Cheese
Today we will discover a lesser known pasta specialty from the Italian culinary tradition. Hailing from Genova, the meat sauce is a Ligurian take on ragu. Rather than ground meat, larger chunks are utilized and later removed to be used for other dishes. This technique was born out of necessity as many families had restricted […]
Beef Tartare with Cured Lard, Rosemary, and Seasonal Vegetables
Tartare may seem daunting at first but it couldn’t be any easier to prepare. You can prepare it at home as an antipasto or entree to impress friends and family (or someone special!) with the wow factor of fine dining. The most important element is to be careful to choose the best ingredients of the […]
Spinach Risotto with Fresh Ricotta and Almonds
This risotto is sure to please not only vegetarian friends you invite to dinner, but any guest who appreciates good food and company! The particular method employed by the Apicius chefs lends an incredibly creamy consistency to the rice and will definitely impress. Serves 4 For the spinach puree: 100 gr white spring onion, sliced500 […]
Salmon Caesar Salad
This week’s recipe is a delicious twist on the classic Caesar salad. Steamed salmon enriches the overall salad yet keeps it light for a quick meal. You can make the mayo and croutons ahead of time, and use the mayo for other preparations as well! Serves 4 Ingredients: 1 salmon filet, bones and skin removed1 […]