Florentine Foodie

Linguine with sardine, wild fennel, saffron, raisins, and pine nuts

This pasta recipe from Apicius students and faculty features a mélange of gorgeous flavors such as wild fennel, pine nuts, saffron, and raisins. 4 servings Ingredients 400 g linguine pasta 500 g fresh sardines, cleaned and filleted 500 g wild green fennel 1 yellow onion, finely chopped 2 cloves of garlic 50 g pine nuts […]

Spring Panzanella

Panzanella is a traditional Tuscan salad that uses bread as a key ingredient. It’s not uncommon to see this dish served during the spring and summer thanks to its fresh and filling taste. Our Apicius student chefs have taken the classic recipe and added their own spin to it for this spring season. Ingredients (Serves […]

Cannelloni with Robiola Cheese and Sea Asparagus

A unique spin on an Italian classic, this dish recalls warm spring weekends, perhaps under the shade of wisteria in bloom. This recipe from Apicius chef students and faculty provides steps for making your own cannelloni dough but you can easily substitute with pre-made lasagna sheets. Buon appetito! Ingredients 800g sea asparagus400g robiola200g milk200g fresh […]

Yorkshire Bread Pudding

This Yorkshire pudding adds a British touch to any meal! Our Apicius chef students and faculty share this recipe recently served at the Fedora bistro in Florence as a tasty companion to a pork chuck slow-cooked in ale.  Ingredients 140g plain flour (about 200ml / 7 fl oz)4 eggs (200ml / 7fl oz)200 ml milksunflower […]

Recipe West African Peanut Curry

By Danelia Rodriguez Santana This recipe from Apicius culinary students and faculty combines West African peanut curry with South African durban masala. The peanut butter, tomato puree, and vegetable stock in the curry balance the masala’s strong, contrasting flavors of the cumin, coriander, cinnamon, and pepper. Serves 6-8 Ingredients for the Masala 2 tsp cumin […]

Worldwide Vegetarian Ramen

By Danelia Rodriguez This recipe from Apicius chef students and faculty puts a spin on Japanese ramen by adding vegetables from around the world. Flavors include a dash of tom kha phak, anise, kaffir leaves, and galangal for a truly global dish. INGREDIENTS Vegetable stock:  200 gr champignon mushrooms250 gr carrot200 gr blonde onion250 gr […]

Eggs Florentine

This Florentine recipe from Apicius students and faculty is ideal for breakfast and lunch. It is also great for beginners as the poached egg and Balsamella* sauce can be reutilized in a variety of other dishes. *Balsamella is the Tuscan name for Bechamel sauce and one of the five mother sauces. For this recipe, the […]

Pesto Ligure: Basil Pesto Sauce From Liguria

Add extra flavor to your everyday recipes with this easy to follow recipe from Apicius culinary arts students and faculty. Hailing from Genova, in Liguria (a region famous for its basil), pesto is a delicious sauce that can be used in a variety of food and settings.  Serves: 6 Ingredients 80 g fresh basil leaves200 […]

Heston’s Cocoa & Curry Cauliflower Risotto

By Danelia Rodriguez SantanaPhoto By Demi Harris This week’s recipe provided by Apicius students and faculty combines the flavors of the East and the West. The use of curry and cocoa powder add a creative, international flair to the classic Italian risotto. Serves 3 For the risotto: 200g  of risotto rice75ml white wine 50ml vermouth […]

Pici Pasta With Sausage, Dinosaur Kale and Wild Fennel Ragù

Today’s recipe from Apicius students and faculty may seem intimidating to most but hang tight – this gorgeous pici with ragu is easier than you think and is a great option as both a weekday meal or a weekend showstopper for guests! Ingredients (serves 4) 400g pici pasta10g fennel seeds 30g chopped parsley 4 chopped garlic […]

Parmigiano flan, pumpkin sauce, broccoli, and balsamic vinegar of Modena IGP

Today’s culinary journey presented by Apicius culinary students and faculty features Tuscany’s neighbor to the north: Emilia-Romagna! This delicate yet flavorful dish highlights some of the best ingredients that the region offers in a symphony of taste that’s savory with a hint of sweetness. Béchamel prep 120 gr white roux1 liter fresh milk10 fresh thyme […]

Ricotta, Broccoli Rabe, and Lemon Ravioli on a White Bean Velouté

This simple dish has a both rustic and elegant feel. The bean serving base recalls the flavors of the Tuscan countryside while the lemon scent gives a light and gorgeous touch.  For the ravioli dough:400 gr 00 flour100 gr semola5 eggswater as needed Mix the eggs, flour, semola in the bowl with your hands until […]

A classic garlic, chili, anchovy, and breadcrumbs pasta

This dish is a new take on a timeless Italian classic. Anchovies are a historic staple of budget cuisine since they were an inexpensive way to imbue a dish with flavor. The same goes for this remake that requires just a few ingredients but delivers an intense taste. For the garlic-parsley sauce:100 gr parsley leaves10 […]

Kalimera L’Angolo Greco

By Maddie Kalimera L’Angolo Greco is a small Mediterranean and Greek cuisine on the outskirts of the Santa Croce square near Sant’Ambrogio market, open Monday through Sunday, between 12.30pm and 14.45pm for lunch and between 19.30pm and 22.30pm for dinner. It is located in Borgo LaCroce, 33/r; off the beaten path that the typical tourist […]

Trattoria A Crudo

By Taryn Henning, Emma Udchitz, Oona Sutherland, Phoebe TheisenWe left pleasantly surprised and pleased with the experience. Overall the meal quality surpassed any expectation we could have had. The environment was a small, homey restaurant with no more than 30 chairs inside and out with a mix of both American and Italian clientele. They had […]

Fuoco Matto Pizzeria

By Julia Sciabarasi, Madison Rojas, Serena Sandoval, Brenna Golden, Julia Sullivan The restaurant offers a wide variety of dishes ranging from pasta, meat, salads as well as an extensive pizza menu. The restaurant has a tendency to get very crowded, so reservations are highly recommended, although not required. The restaurant features two rooms for seating […]

Gelateria De’ Medici

By Brooke Bailey, Mia Barnes, Haley Billingsley, Johanna Carmichael, Shane Chambers, Tiernan McKeown Gelateria De’ Medici is conveniently located in Piazza Beccaria. It is a welcoming, family-run gelato parlor. The atmosphere is elegant with a chandelier and a grand setting. No reservations are needed as it is a take-away establishment. However, it is strongly encouraged […]

Italian Tapas Rostobar

Review by: Brooke Nastasi, Isabel Napper, Lily Nguyen, Lucia Matteo, Caroline Murray When our group first approached the tapas restaurant, we thought it was going to be small. We were pleasantly surprised to find that the seating area extended far into the back and was very open. The interior was very modern and had a […]

Gelateria della Passera

Review by: Gabrielle Hartman, Marion Gardella, Devan Hampton, Lauren Hatteberg, Lexi HolcombeOur group visited the establishment at 3pm on a Wednesday afternoon. There were several other customers at the Gelateria, but the line wasn’t too long. The inside of the shop was charming and welcoming. There are about 20 flavors to choose from, either made […]

TuttoToscana Final Wine Roundup

Our final capstone dinner for the James Beard Foundation audience was a successful evening. Below is a roundup of the other Allegrini wines from producers Poggio al Tesoro and San Polo that were featured at the dinner. Blogpost on the dinner coming soon! Bolgheri Superiore DOC Sondraia – Poggio al TesoroBy Su Yan Ying When […]

TuttoToscana Fundraising Event: Le Formiche Take Over NY!

By Monica Liu and Daniel Yacoubian On October 23, the second event of the TuttoToscana program was held at the 632onHudson venue. 632onHudson is a four-floor, refined, and artistic building with a rooftop space in the West Village. Guests arrived at 6pm to enjoy Poggio al Sole wines, Solosole and Mediterra. Our culinary team served […]

JBF Alumni Dinner – Reconnecting with Florence

By Monica Hu and Daniel Yacoubian The James Beard Foundation FUA-AUF Alumni Night, was a magical evening. Our guests, former Career and Study Abroad alums, checked in at 6pm and received Florence campus updates in the Alumni newsletter and table assignments divided according to Florentine squares. An Italian greeting, buonasera, and a glass of Solosole […]

The 2019 TT Team

By Monica Liu and Daniel YacoubianPhotos by David Weiss Every year, the TuttoToscana program allows students to bridge two cosmopolitan cities through hospitality and food management, with the objective of bringing Tuscan culture to NYC. We’re proud to present this year’s team and give you a preview of our BOH teammates, their passions, and how […]

Trattoria La Casalinga

By Marion Gardella, Gabrielle Hartman, Devan Hampton, Lauren Hatteberg, Alexa HolcombeOur group met at Trattoria Casalinga on a Tuesday night at 7:00pm. We made a reservation earlier that day because we were advised that it would be needed to eat dinner at this particular establishment. Once we arrived, we were surprised to see how many […]