Florentine Foodie

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

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 […]


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 […]