Florentine Foodie

Meatballs with potato purée

Comfort foods are always a must in every season, so for the upcoming winter season we suggest you warm yourself with our faculty and student’s version of meatballs and mash potatoes.

Deep-fried eggplant, legume croquettes and carrot puree

Despite sounding like a summer dish these croquettes can be made in any season provided you have access to the ingredients. It is a versatile dish that can work both as an appetizer, side dish, or a little afternoon snack, the only limit is your imagination. The carrot pure makes for an excellent dipping sauce […]

Pumpkin and Amaretti Risotto

Fall is pumpkin season, the sweet orange colored vegetable pops up in many recipes all over Europe and North America, from the iconic American pumpkin pie, to the traditional German pumpkin soup. Italy has no shortage of pumpkin based dishes, given the over 500 varieties of pumpkin that can be found all over the country […]

Autumn Vegetable Salad

Who says salads are only for summer? Apicius International School of Hospitality’s Faculty and students have developed this unique take on the traditional summer salad, re-imagining it with ingredients that can be found during the fall season. They’ve created a unique dish that is as nutritious as it is flavorful, perfect if you’re trying to […]

A Guide to Buying Good Olive Oil in the Supermarket

By Malta Olhiser, Photos by the Author Olive oil plays a major part in Italian food culture and many locals take pride in this product. But not all olive oil is good olive oil. Especially in the region of Tuscany where there are many olive oil producers. So how do you tell the difference between […]

Gnocchi al Pesto

We bring you today a dish that unites two ingredients from the Italian tradition: Gnocchi and Pesto. Potato gnocchi can be found all over Italy and pesto is a sauce typically found in the region of Liguria. The two come together wonderfully, creating a dish that is simple and fresh, perfect for these last warm […]

Pantesca Salad

This light and fresh salad is quick to prepare and will leave you feeling satisfied and refreshed.With all of these ingredients being easy to find in local supermarkets, this meal could be on your table within hours. Ingredients – For Garlic Parsley Water 10 garlic cloves 80g parsley leaves 20g mint leaves 750ml cold sparkling […]

Roasted Beef Carpaccio

By Bridget Bowers This roasted beef carpaccio is the perfect Italian blend of texture and rich flavours that is ideal if you’re looking for the ultimate summer Italian dish to impress your guests. With a combination of flash frying and pureeing, this dish allows for precision and excellence, upgrading your culinary skills and adapting the […]

Steamed Veal Fillet With Romaine Lettuce Dressing, Light Pecorino Fondue

By Charlotte Witts  Many people seem to have a fixed idea of what fondue is: a shared meal consisting of small chunks of bread and a pot full of melted cheese. However, fondue is extremely versatile and can be accompanied by many types of meat, including beef, chicken or ham. Though it can be argued […]

Simple Gazpacho Recipe

Have you ever heard about cold vegetable soup? Gazpacho is what you are looking for! Gazpacho is a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold. This traditional Spanish soup is full of vitamins, perfectly refreshing, and replenishes the missing minerals […]

Chicken salad, with seasonal vegetables, olives, capers, pine nuts.

Today’s recipe is a flexible dish that can be prepared anytime of the year, not necessarily just summer. By switching the vegetables with ones that are available during the season you can adapt this salad for spring, fall and even winter. You can also use it as a way to upcycle any leftover chicken you […]

Spaghetti with octopus ragù

Ragu is a surprisingly versatile sauce, it can be made with many different meats and ingredients, and, in some versions, it can be vegetarian if not vegan! One can eat it with pasta, as it is commonly done, but nothing is stopping you from putting some on a slice of bread and eating it as […]

Vivoli Gelateria Serves Winning Array of Flavors While Contributing to a Delightful Neighborhood Atmosphere

By Kirsten Wandrey Every visitor knows: when in Italy, you must try as many gelato varieties as possible. In Florence, this is especially good advice. The city has a long-running connection to gelato, as the alchemist Cosimo Ruggieri is frequently credited with inventing the earliest form of gelato in the court of Caterina dei Medici.


Panzanella is a typical tuscan salad with the main ingredient being bread. It’s not uncommon to see this dish during the spring and summer, being  both fresh and filling at same time. Our Apicius students have taken the basic recipe and put their own spin on it, making a complete meal for this spring season.  […]

Fagioli all’Uccelletto

This simple traditional tuscan recipe might remind some of the british baked beans, but with a more italian flavor. An excellent side dish to accompany meats, especially the traditional Tuscan cuts such as bistecca alla fiorentina or tuscan sausages, it is simple and quick to make and can also stand as a main course on […]

Green Pea Soup, poached egg, borage, and crispy pancetta

The late spring weather is allowing us to spend more time outside and especially enjoy wonderful brunches under the sun. If you’re planning a brunch on your own we have a great recipe for you. This green pea soup with a poached egg is both filling and refreshing; perfect for a sunny Sunday morning. Ingredients […]

Tuna tartare with bufala mozzarella, coconut sauce, lime and chili pepper

Tuna tartare usually consists of finely chopped raw tuna that can be prepared and served in a variety of ways. Initially, tartare was created as a French dish and was often prepared with beef. But since its conception, it has evolved time and time again to include certain meat or fish you desire. Tartare is […]

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 […]