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Wine Without the Sea

written by Savannah McManus

Waves rumble from the turquoise sea before softly crashing onto shore. Beachgoers are fully entranced in nature’s lullaby, hardly able to lift their heads to see the rocky cliffs enclosing their sanctuary. The sublime life is coming to fruition. 

Sardinia is home to these luxurious beaches as well as the wife of winemaker Thilo Besançon, who left behind her serene island to join him in San Martino Altoreggi, Tuscany. The name of Thilo’s Vermentino, Senza Mare, translates to “without the sea,” honoring her sacrifice. 

Vermentino is a white wine grape variety traditionally grown in Sardinia, but is also produced in Valdarno Superiore, a valley following the Arno River, which flows from Florence to the Sea. The southern slope and sandy loam soil make a perfect habitat for the Vermentino variety to flourish. The winemaking process is simple and natural. They use wild yeasts, minimal intervention, soft pressing of the grapes, big oak vats or older barrels, and stainless steel tanks for the aging process. 

Thilo wanted to create a wine that could transport his wife back to those pristine beaches. The floral and fruity notes of wildflowers, apple, and grapefruit playfully assist the acidity to create a well-balanced white wine. When taking a sip, your mouth salivates at the taste, leaving a refreshing and zesty feeling–perfect for a day of lounging under the sun. Due to its crisp profile, it is best paired with delicate dishes. One might enjoy a glass while grazing on prosciutto starters, seafood bites, or pasta dishes with light vegetable-based sauces. 

Casanuova or “the new house” was founded in the 1980s when Thierry and Ulla Besançon immigrated to Tuscany from Germany in search of creating a refuge where one can detach from the modern world and reconnect with nature. It was only inevitable that their space would transform into an inn and winery due to their inclination for hospitality. Ulla’s love for food and gardening, and Thierry’s passion for farming and wine, made them the perfect pair. Later in 2012, their son Thilo took over the farm and vineyard from his father after becoming masterful in both agriculture and viticulture. 

Casanuova prides itself on its all-organic production since 1988. They believe in treating the environment with respect and kindness, which is clearly displayed through their agricultural practices. They are powered by solar panels and are adamant about recycling. As for the crops, they do not use any herbicides, pesticides, or non-organic synthetic fertilizers of any kind. Everything is harvested by hand at Casanuova and in accordance with the lunar cycle to ensure the highest quality of wine possible. 

Organic and sustainable wine has been growing in demand for the past couple of decades, correlated with the societal shift of prioritizing health and wellness. Consumers are more willing to pay for a higher quality product that has been certified free of any chemical use or genetically modified produce. However, achieving an Organic Certification for wine is a lengthy and costly process. First, businesses have to notify the Institute for Ethical and Environmental Certification (ICEA) about their endeavor then undergo a three-year certification process. This includes regular checks to ensure that regulations and standards are being followed. Annual audits are conducted by an authorized Italian control body after the three year waiting period is complete to verify the status. Obtaining this certification is an excellent achievement to receive because it automatically makes your product more marketable. 

The Organic Certification warrants sustainability, which is the core identity of the Casanuova businesses. They believe in engaging with only the essential things in life. When you visit or taste their products they hope to reconnect you with the pleasures of the habitual lifestyle. Like the tranquility that comes while sunbathing by the sea. 

I invite you to visit Ganzo School Restaurant and try this declaration of love in a bottle. Not only will you be impressed by Casanuova’s “Senzemare” Vermentino, but you will also be captivated by the delicious cuisine prepared by our student chefs. 

Wednesday night, where Ganzo hosts a weekly AperiGanzo, is a perfect opportunity to sample what we have to offer. For just 10 euros, you can engage with a wide selection of appetizer-style food and a glass of wine. Let “Senzemare” carry you from the rolling hills of Tuscany back to the whispering shores of Sardinia. 

Sources: 

● https://repositorio-aberto.up.pt/bitstream/10216/147723/2/606886.pdf

● https://www.casanuova.info/it/chi-siamo/ 

● https://shop.casanuova.info/en/home-english/ 

● https://icea.bio/certificazioni/food/lagricoltura-biologica/certificazione-eu/#:~:text=La%2 0certificazione%2C%20condotta%20da%20un,con%20metodo%20biologico%2C%20raf forzando%20la

Sep 30, 2025 | Categories: Weekly Wine Feature | Tags: , , , , | Comments Off on Wine Without the Sea

Cacio e Pepe in Florence: A Simple Dish That Always Hits 

written by Ava Spano and Chloe Pyhrr

During our six-week summer course in Florence, one dish we kept ordering again and again was cacio e pepe. It’s a simple dish made with just three ingredients, cheese, black pepper, and pasta. But somehow, it never gets old. We ended up trying it at three different spots, and each time it was a little different—but always so good. But why? Read more if you need further convincing…

What Is Cacio e Pepe? 

Cacio e pepe translates to “cheese and pepper,” and that’s exactly what it is. It’s made with just pasta, Pecorino Romano, cracked black pepper, and pasta water to make it creamy.  

The dish originally came from Ancient Rome. It was traditionally made by Shepards who would be away in the countryside for long stretches of time. They needed food that was simple, portable, and most importantly nonperishable. The dried pasta was lightweight and lasted forever. Pecorino Romano, a salty aged sheep’s cheese, wouldn’t spoil easily. And black pepper was used for flavor and its warming properties on chilly mountain nights. With those few ingredients, they could make a filling, satisfying meal wherever they were. Over time, what started as a shepherd’s survival food evolved into a symbol of Roman culinary identity. Today, cacio e pepe is considered one of the “holy trinity” of Roman pasta dishes, alongside carbonara and amatriciana.  

What makes cacio e pepe so special is how it embodies everything Italian food is known for: simplicity, balance, and respect for ingredients. It’s a reminder that great cooking isn’t about how many things you put into a dish, but how well you understand the ones you do. 

Throughout the summer, we tasted cacio e pepe in all kinds of places—from cozy, traditional spots to more modern and trendy restaurants. Each version reflected the personality of where we were and taught us something new—not just about the dish, but about the culture and story behind it. 

Where We Tried It 

We tried it at three different restaurants, and each one had its own take on the dish. On our first night in Florence, we tried Il Teatro. It was an authentic feeling restaurant, with its cacio e pepe priced at 12 euro. We had been recommended the place for its’ amazing cacio e pepe, so without even knowing what the dish actually was, we ordered it. The cacio e pepe had a great texture, the pepper came through without being overwhelming, and the cheese sauce was super flavorful. After that first bowl at Il Teatro, we were hooked; we decided we needed to continue trying new versions of the dish everywhere we went. 
The next place we tried was unironically named Cacio & Pepe. The pasta definitely lived up to its name, the pici pasta were thick and fresh, and the sauce was perfectly creamy. It felt super rich but still really balanced. The pasta was priced at 17.50 euro, making it one of the more expensive dishes we’ve tried. Regardless, it was delicious and worth trying, with great service and a cozy ambiance.

The last place we tried was Trattoria Marone, it came highly recommended from friends who’ve studied abroad prior, coining it “the best food we’d eat in Italy.” It is known for its extensive menu and an extremely busy tourist spot. The pasta was reasonably priced, flavorful, peppery, and well made. It wasn’t too creamy, but the cheese and pepper flavor stood out in the best way. The best part of our experience was the ambiance; we sat in a cozy corner of the beautiful authentic restaurant and had the best view to people watch throughout the restaurant. It really drove home the beauty of Florence, with a simple yet delicious dish and good company. We will continue the tradition of recommending this place to our friends who study abroad in the future. It was an amazing experience, somewhere we’d definitely go back to again.  

Final Thoughts 

It’s kind of crazy how the same few ingredients can taste so different depending on where you go. Each place we tried brought something new to our experience, and we loved all three for different reasons. Whether it was the comforting and flavorful version at Il Teatro, the creamy sauce at Cacio e Pepe, or the bold, classic flavors at Trattoria Marone, they all made us appreciate the dish in a new way. 

If you’re ever in Florence, definitely try cacio e pepe more than once. It’s such a simple meal, but it quickly became one of our favorites. And trust us, it is great every time.

Aug 21, 2025 | Categories: recipe | Tags: , , , , | Comments Off on Cacio e Pepe in Florence: A Simple Dish That Always Hits 

Astounding Aperitivo Alla Fiorentina

written by Rasika Sriram & Trinity Tang

Serving and savoring aperitivo in Florence deepened our understanding of Italian culture, cuisine, and the joy of slowing down.

What is Aperitivo?

In Italy, aperitivo is more than just a pre-dinner drink. It’s a daily ritual that brings people together in the early evening to relax, socialize, and enjoy light bites with something to sip on. It is especially popular in cities like Milan, Turin, and Florence, where cafes serve a variety of finger foods alongside cocktails like a spritz or negroni. In Florence, aperitivo is a cherished social tradition that typically takes place between 6:00 PM and 8:30 PM. It’s similar to a happy hour but with a uniquely Italian spirit. Locals and visitors alike gather in bars and cafes throughout the city to relax, chat, and unwind as the day comes to a close. 

The drinks served during aperitivo are usually light and often slightly bitter, designed to stimulate the appetite. Popular choices include the iconic Negroni (which originated in Florence), Aperol or Campari Spritz, Prosecco, and various wine-based cocktails. Alongside these drinks, bars offer a selection of snacks that can range from simple olives and chips to more elaborate spreads featuring cheeses, cured meats, bruschetta, focaccia, and pasta salads.

USA vs. Italy

In contrast to Italy, the United States does not do aperitivo and will serve drinks just moments before the meal. No finger foods are provided with the drink, with the exception of occasional bread. As students, our goal is to discover the cultural differences in aperitivo and educate others on this treasured tradition. Our research consists of trying various aperitivo locations around Florence, as well as seeing how aperitivo is delivered from a server’s perspective at Fedora, the university’s restaurant & cafe. 

Working in Italy

At Fedora, a student-run restaurant in Florence, aperitivo has become an opportunity for learning as well as serving. The restaurant is staffed by students like us, and it functions as part of an experiential learning program. This experiential learning program has paired alongside our Food, Wine, and Culture class to help us gain real-world experience on the types of cuisine served and how Italians eat their meals. 

Each evening, Fedora offers a rotating aperitivo plate. Guests receive a drink along with a selection of small bites that change from customer to customer. Sometimes it’s cheese and cured meats, other times it’s marinated vegetables or warm crostini. No two plates are the same, and part of our job is to explain what each guest is being served. We learn how to describe flavors and textures clearly and help guests understand how the food and drink work together. For example, we might mention how the saltiness of prosciutto contrasts with sweet melon.

Working in Florence also means we’ve learned to be aware of local customs. We don’t bring bread and olive oil automatically, it’s not a standard part of aperitivo unless it’s part of the chef’s selection. Balsamic vinegar is not provided with bread, despite that being the norm in other countries, as it is not traditional. We also know not to offer cappuccino after a meal, since that’s not typically done in Italian dining culture.

We’ve gained not only technical knowledge about food and wine but also the ability to engage thoughtfully with another culture. At first, we felt nervous navigating a kitchen and front-of-house environment in a foreign country, but over time, we’ve become much more comfortable and confident. It’s been challenging, but also deeply rewarding. Every evening feels like a chance to connect, learn, and grow. And yes- it’s fun! Being part of something that combines education with real hospitality work, all while living in Florence, is an experience we will never forget.

Our Own Aperitivo Journey

Although we serve aperitivo at Fedora every week, we’ve never actually taken the time to sit down and enjoy one ourselves. That changed during a weekend spent exploring the historical and beautiful city of Florence. We found ourselves wandering through the lively Mercato Centrale, a bustling indoor market filled with food stalls offering everything from fresh pasta to artisanal cheeses.

There, we discovered a special €10 aperitivo deal: one drink and one small bite from any stall of our choosing. It felt like the perfect chance to finally experience aperitivo from the other side. We were drawn to a passion fruit spritz, something not commonly found on traditional aperitivo menus. It was a refreshing twist on the classic, with the sweet-tart flavor of the passion fruit balancing beautifully with the bitter notes of the spritz. Alongside it, we chose warm truffle crostini, which were rich, aromatic, and incredibly satisfying. 

The combination was unexpected and delicious, and the moment itself reminded us why aperitivo is such an important part of Italian culture. It’s about slowing down, being present, and enjoying simple pleasures with good company. Having this experience outside of work helped us reconnect with what makes aperitivo so special and deepened our appreciation for what we help create at Fedora each week.

In addition to our visit to Mercato Centrale, we also made our way to Bulli & Balene, a cozy and stylish Venetian-inspired bar. Known for its charming atmosphere and focus on Northern Italian bites and drinks, it felt like the perfect place to continue our aperitivo adventure. There, we tried a Hugo Spritz, a lighter and more floral alternative to the typical Aperol Spritz.

To accompany our drinks, we ordered a selection of cicchetti, which are small, snack-sized bites traditionally served in Venice. Each one was beautifully presented and packed with flavor, some topped with creamy spreads, others with cured fish or fresh vegetables. It opened our eyes to the regional variety that exists within Italian culinary traditions. Sitting at Bulli & Balene, enjoying a Hugo Spritz and nibbling on cicchetti, we truly felt part of the culture we’ve been studying and serving.

Our Conclusion

Experiencing aperitivo from both sides, behind the scenes at Fedora and out in the heart of Florence, has given us a deeper appreciation for this cherished Italian ritual. At Fedora, we’ve learned the skills and knowledge required to prepare, serve, and explain each element with care, all while navigating cultural nuances. But stepping outside of our roles and enjoying aperitivo as locals do, reminded us of the joy and connection that make this tradition so meaningful. These moments, both in service and in leisure, have not only expanded our understanding of food and culture but also made us feel more at home in Florence. Through this experience, we’ve gained more than knowledge, we’ve built lasting memories.

Aug 07, 2025 | Categories: Food Culture | Tags: , , , , | Comments Off on Astounding Aperitivo Alla Fiorentina

The Seasonal Dishes of Florence

The following article is a representation of the many traditional seasonal dishes throughout Florence

written by Hannah Bergmann, Margo Carroll, Xenaida Espinal, Evan How, Allison Isidro, Kelly Quito, Nolan Sperry & Natalie Zhu

Spring 

Kicking it off with a fresh start of the season, spring is a beautiful time for new crops to grow in the blooming pleasant weather and warmer temperatures. Schiacciata alla Fiorentina, also known as Florentine flat cake, is a traditional 3 cm high, soft orange cake deeply rooted in Tuscan culinary culture that is associated with carnival celebrations, linking Italians to their historical identity. Originally, this desert was tied to being entitled as a final meal for prisoners before execution. This consists of flour, lard, sugar (powdered), eggs, cocoa powder, and orange zest. All these ingredients create a subtle taste with a hint of refreshing orange zest. Contrasting the orange flavor, the powdered cocoa/sugar is visually appealing and complements it with bitterness. On a side note, some people have modernized this dessert with an inside of cream, custard, etc. 

Garmugia is a spring soup that originated between the 16th & 17th century in Lucca, Tuscany. This dish was considered a delicacy that only people of high class and royalty could afford to have prepared. It wasn’t considered part of cucina povera because the dish contains meat and the freshest vegetables only available at the start of March through April. Garmugia contains springtime vegetables such as artichokes, asparagus, fava beans and peas. These ingredients combined make a delicious soup that can combat spring sickness. This dish is also a very versatile one, as you can add leftover beef or pork without changing the flavor profile. 

Summer 

One common dish in the summer time that almost every local Italian restaurant in Florence has on the menu is the Caprese Salad. It typically includes sliced raw tomatoes and slices of fresh mozzarella topped with some raw basil leaves and a drizzle of olive oil and balsamic vinaigrette. This dish is very common in the summer because tomatoes and basil are in peak season during this time. The production of mozzarella in Italy is also typically at its peak during the warm summer months. All of these ingredients being readily available fresh and in season makes the caprese salad a delicious appetizer to cool off in the hot summer months of Italy. This dish is also an incredible example of the Mediterranean diet in Italy. The raw, fresh ingredients and simplicity in steps along with the balanced nutrients in the caprese salad are all a part of the Italian food principles. 

Panzanella is a Florentine summer salad, consisting of slightly stale bread, red onions, tomatoes, olive oil, vinegar, salt, and pepper, with occasionally cucumbers or basil. Stale bread is partly used because it’s able to soak up flavors from other ingredients easier, allowing for a more flavourful dish. However, it also was utilized for another benefit in previous centuries when bread would go stale but people wanted to repurpose it. The dish reflects the freshness and seasonality valued in Italian cuisine through the use of certain vegetables all grown in the summer months, as well as preserving Italian tradition because of the dish’s simplistic touch. The dish’s vegetables, such as cucumbers and tomato, allow for a light and refreshing effect, and the red onions and vinegar compliment that with tang. The crisp dish quenches dehydration and exemplifies seasonality, making it the perfect summer lunch option. 

Fall

Ribollita is a classic dish for the fall. It’s a savory soup or porridge consisting of leftover bread, cannellini beans, kale, cabbage and various other staple vegetables such as carrot, beans, chard, celery, potatoes, and onion. This dish has roots from the Middle Ages to Renaissance cuisine known as cucina povera where zero waste, frugality and simple tastes are very valued. In cucina povera, the most popular vegetables are those that grow close to the ground. It was a common belief that based on your social status, your diet was reflected. The wealthy and noble ate things higher from the ground, while the poor ate close to the ground. So root vegetables were what was mostly available amongst peasants. The word “ribollita” means “reboiled” because this soup is cooked by repeatedly simmering it to enhance its flavor and consistency. There are many variations of this dish because of the many generations of use, but it will always hit that hearty warm spot we crave during the fall. 

Following the fall season, Pumpkin is in its prime. A staple in fall Italian cuisine is Ravioli di zucca, which translates to pumpkin ravioli. It sounds very simple, and it is. It definitely follows the Mediterranean diet as it doesn’t contain many ingredients. Traditionally rooted in Northern Italy, this is a common dish amongst most middle class households. This dish consists of sweet pumpkin, or squash, which is mixed in with parmigiano reggiano. This meal is also balanced with some spices as it can be topped with sage. Historically speaking, ravioli di zucca is a seasonal dish. It’s only served around August through October as that is the pumpkin’s prime time during the year. Fresh ingredients are important when it comes to seasonal dishes as it greatly impacts the taste and texture. While it’s okay to eat pumpkin during other times of the year, it’s recommended to eat it during its season as the texture will be more soft, and sweet. 

To conclude, ravioli di zucca can be considered a traditional Italian seasonal dish as it follows the Italian concept of cucina povera. It means simple meals that are local to home, yet create delicious and healthy meals. 

Winter

Minestrone is a popular and iconic winter dish in Italy. It embodies the seasonality and regional tradition that is held high in Italian cuisine. Minestrone is a hearty vegetable soup that varies depending on the region and what ingredients are locally available. During the winter months, minestrone is filled with robust vegetables that tend to thrive in the cold. Among these vegetables are cabbage, potatoes, carrots, leeks, legumes, and Swiss chard. These ingredients not only provide sustenance and warmth but also provide representation for Italians and their connection with the land. Minestrone helps to embody the “cucina povera” philosophy by using simple and seasonal ingredients to make a flavorful and nourishing dish. Minestrone emphasizes the Italians’ respect for freshness, sustainability, and their land. As such, minestrone is a perfect example of how winter and other seasons can affect a dish, and represent Italian culture. 

Pasta al forno was created during the Renaissance, and was originally made for the nobility who enjoyed a more elaborate meal, excluding cucina povera. Pasta al forno is a baked pasta, often resembling lasagna; al forno meaning from the oven. In Central Italy, they add béchamel sauce sometimes along with a tomato based meat sauce and add cheese like Parmigiano Reggiano. The dish is then cooked until the top becomes crispy. During the winter months, this meal is cooked for families and is a symbol of home. Pasta al forno was created to satisfy the nobility but then evolved into a comfort meal for many families. 

Bringing It All Together

In conclusion, throughout Florence dishes of all seasonality are highly valued. Part of Florence’s rich tradition is promoting the use of seasonal ingredients in their cuisine. The dishes above all promote this appreciation of Florentine culture.

Works Referenced

Arteleonardo. “Leonardo Da Vinci Art School – Florence, Italy – – Tuscan Traditional Dishes: Schiacciata Alla Fiorentina.” Arteleonardo.com, Arteleonardo, 2025, www.arteleonardo.com/de/blog/169/tuscan-traditional-dishes-schiacciata-alla-fiorentina. 

“Schiacciata Fiorentina (Florentine Sweet Cake).” Cesarine, 14 Feb. 2025, 

cesarine.com/en/blog/cesarine-cookbook/schiacciata-fiorentina-recipe?rand=sfwn8z0h. Accessed 11 July 2025. 

https://www.mykindofitaly.com/post/garmugia-lucchese-ode-to-springGarmugia Lucchese – Ode to Spring 

https://www.italianrecipebook.com/garmugia-spring-soup-from-tuscany/Garmugia (Spring Soup From Tuscany) : Italian Recipe Book 

Hix, Mark. “Mark Hix’s Hearty Minestrone and Other Italian Winter Warmers.” The Telegraph, Telegraph Media Group, 1 Dec. 2022, 

www.telegraph.co.uk/food-and-drink/columnists/mark-hixs-hearty-minestrone-italian-winter-warmers/?ut m_source= 

“Minestrone – the Most Popular Soup Born in Italy: Recipe, History of Appearance.” Italy for Me, 15 Aug. 2023, en.italy4.me/italian-food/italian-soups/minestrone.html#google_vignette.

Credits 

Summer – Hannah Bergmann and Margo Carroll

Winter – Nolan Sperry and Allison Isidro

Spring – Natalie Zhu and Kelly Quito

Fall – Evan How and Xen Espinal

Aug 07, 2025 | Categories: Florentine Foodie | Tags: , , , , , , | Comments Off on The Seasonal Dishes of Florence

Underground Gold: Truffles in Italian Cuisine

written by Martina Ramos, Sydney Pook, Maddox Boston, Marco Ferreira & Moriah Lee

From being freshly grated on pasta to infused into oils, truffles can be found in every part of Italian cuisine, their distinctive earthy flavor used to elevate even the simplest dishes. Truffles were first documented in 4500-1900 BC, in Ancient Sumeria, and their popularity spread to both the Greek and Roman empires. The ancient Romans popularized truffles in Italy, believing them to have divine origins and even claiming them to be an aphrodisiac. During the Middle Ages, however, truffles were believed to be poisonous, or even “the devil’s food,” causing them to lose popularity. As the Renaissance brought about new scientific ideas and a greater emphasis on luxuries, truffles were reintroduced, first as medicine, then as a sign of wealth and status for the tables of the wealthy. Since then, the demand for truffles has continued to grow, making them very rare and expensive.

A major contributing factor to the rarity of the truffle is the sensitive environment it requires for growth. Truffles grow beneath the ground, near the roots of certain species of trees, like near the roots of oak, hazel, or beech trees, in specific regions like Piedmont or Umbria. They require the proper temperatures, soil conditions, and water levels to grow well, and even then, they grow very slowly. As such, it is very difficult to farm truffles, and because they grow underground, harvesting wild truffles can also be a challenge. While pigs were traditionally used for truffle hunting, they often damaged or ate the truffles once found. Today, specially trained dogs are preferred for their precision and control, especially in regions like Piedmont. Once harvested, truffles are gently brushed clean but never washed, as water can damage their delicate texture. They are not chopped or minced, but rather thinly sliced or shaved using a special truffle slicer to release their full aroma. Truffles are best used raw and added at the last moment, shaved over warm dishes like risotto, pasta, or eggs to let the heat draw out their scent. Many Italian regions provide optimal conditions for the growth of truffles, including Piedmont, Tuscany, Emilia-Romagna, Abruzzo, Molise, and Bologna. There are many types of truffles found in Italy that cannot be found anywhere else in the world.

Traditionally, Italians used pigs to sniff out truffles. In recent times, well-trained truffle dogs have become the preferred method.

We have noticed how common truffles are on menus here in Florence when dining. At almost every restaurant we’ve been to, there are truffles in pasta and on many appetizers. A rooftop restaurant we decided to check, Osteria Delle Tre Ponche, where they had an entire menu for truffled cuisine. We tried the fried pecorino with a truffle sauce and truffle grated on top, as well as some truffled ravioli.

Both were fantastic and made up for one of the greatest meals we have had in Florence. We thought the truffle was well incorporated into both dishes, with it not being too overpowering but strongly used. Historically, truffle was seen as a delicacy, and we felt as though the dishes still prioritized that factor, the way they incorporated it. It was fascinating to see truffles being incorporated modernly into cuisine, by including them in intricate ways within the dishes.

Truffles have been documented from Ancient Sumeria and have played different roles in Italy’s culture throughout its history. From the Greek and Roman Empires, who believed truffles to be an aphrodisiac, the devil’s food during the Middle Ages, and as a symbol of wealth and status during the Renaissance. Its rare and unique flavor is now a great addition to many Italian dishes. Through the shifts and expansion of the use of truffles across centuries, it has helped cement its importance in the culture of Italy.

Works Referenced:


Capaldi, Chef. “Truffle and His History.” ChefCapaldi,

https://www.chefcapaldi.com/blog/truffle-and-his-history.

Hazan, Marcella, and Victor Hazan. Ingredienti: Marcella’s Guide to the Market. Scribner, 2016, pp. 109–112.

“History & Origins of Truffles.” TRUFF,

https://www.truff.com/blogs/the-sauce/history-origins-truffles.


“Truffles in Italy: Where to Find Them and Why They’re So Special.” Italy Foodies,

https://www.italyfoodies.com/blog/truffles-in-italy.

Aug 01, 2025 | Categories: Ingredient Spotlight | Tags: , , , , , , , | Comments Off on Underground Gold: Truffles in Italian Cuisine

The Soul Of Italian Cooking

The legacy, taste, and everyday significance of olive oil across Italy

written by Lauren Carlin, Aurora Mazzanti, Julia O’Sullivan, Michelle D’Escoubet & Cailin Brooks 

Olive oil’s history in Italy extends over 4,000 years, originating in the Mediterranean. The ancient Greeks were the first to introduce the olive tree to Italy, but it was the Romans who turned it into a widespread crop. Italy’s mild climate with hills and fertile soil especially in regions like Puglia, Tuscany, and Sicily are the perfect location for olive cultivation. In ancient times, olive oil was not just for eating. It was also a valuable resource used in medicine, skincare, and religious rituals. Healers used it for its anti-inflammatory properties, while Roman citizens applied it to the skin as a natural moisturizer and cleanser. It also played a sacred role in ceremonies and offerings to the gods. Today, olive oil remains central to Italian culture, valued not only for its health benefits and rich flavor in cooking but also still used in natural skincare and wellness remedies. 

As with pasta and wine, the flavor of olive oil in Italy varies depending on the region it comes from. Eighteen out of the country’s twenty regions produce their own variety of olive oil by pressing the olives local to that region, creating different flavors of olive oil. This is no surprise considering Italy has over five hundred different types of olives. The variation in olive oil can be divided into sections of northern, central, and southern Italy. The olive oil originating in northern Italy tends to be more delicate and mild, often having hints of almonds and herbs. In contrast, the olive oil from central Italy is bolder and more grassy. Finally, the olive oil coming from southern Italy, which is where the majority of olive oil is produced, is more peppery. So what causes this variety? It can all be traced back to olive varieties, climate, and soil (“Olive Oil in Italy: The Ultimate Guide – Pasta Evangelists” 2022). This is just one more way Italian food reflects the place it comes from, and why no two bottles of olive oil are the same.

Throughout our time in Florence thus far, we have seen olive oil almost everywhere. Whether placed on the table to dip bread into or mixed into gelato, it is clear how essential it is to Italian culture. Italian olive oil tastes fresh and a little fruity, sometimes with a slight peppery kick. It’s smooth and rich, and using it makes even simple food feel more flavorful and special. We really like how it enhances every dish by amplifying taste, and it feels super light which is our favorite part about it. 

Not all olive oils are the same, and in Italy, people take their choices seriously. The best is extra virgin olive oil (EVOO), which is cold-pressed and free from chemicals. It’s important to check the harvest date, as fresher oil usually tastes better and has more health benefits because of its higher polyphenol content. Early harvest oils are stronger, more peppery, and last longer, while late harvest ones are milder, sweeter, and great for cooking. To get the best flavor and nutrition, it’s smart to choose oil that was harvested within the past year (Big Horn Olive Oil Co., 2024). In Italy, a quality bottle of EVOO typically costs between €8 and €20, but smaller producers often charge up to €30. As one source notes, “organic extra virgin olive oil can range from €12 to €30 per liter, depending on the producer and the region,” (Tenuta Le Mandorlaie, 2024). Markets like Mercato di Sant’Ambrogio in Florence or local olive mills in the Tuscan countryside are some of the best places to buy it, often with free tastings. 

In the end, olive oil is not just a staple ingredient in the Italian kitchen, it’s also a symbol of Italian heritage, family tradition, and culture. Its long history, regional richness, and presence in Italian kitchens makes it one of the country’s most treasured exports. Whether used in food, skincare, or wellness, olive oil plays a consistent role in daily routines. From region to region, the differences in flavor and use highlight a diverse and strongly established culture that reflects the bigger picture of life in Italy.

Sources:

  • Big Horn Olive Oil Co. (2024, November 22). Harvest Timing’s Impact on EVOO Flavor.

Retrieved from https://bhooc.com/blogs/articles/harvest-timings-impact-on-evoo-flavor 

  • Tenuta Le Mandorlaie. (2024). How much is extra virgin olive oil in Italy?

Retrieved from https://www.tenutalemandorlaie.it/how-much-is-extra-virgin-olive-oil-in-italy/

  • (“Olive Oil in Italy: The Ultimate Guide – Pasta Evangelists” 2022)

Retrieved fom https://pastaevangelists.com/blogs/blog/italian-olive-oil/

Jul 25, 2025 | Categories: Ingredient Spotlight | Tags: , , , , , , | Comments Off on The Soul Of Italian Cooking

Tuscan Dining in Florence Italy

Osteria dei Fiorentini 

written by Anna Hunter, Daniel Schroeder, Brianna Cassese, Abigail Larson & Kaitlin Deans

Osteria dei Fiorentini is owned by Demetrio Libri and Antonio Bertacchini, who opened the restaurant with the idea of creating an intimate Tuscan tavern. It is located on Via Cimabue 1R, 50121 Florence, Italy. The restaurant is open from 6:30 pm -10:00 pm every evening with a fair number of seats, but it is recommended to get a reservation on busier nights, such as Friday or Saturday. 

One of the things we’ve come to love about Italian culture is the tradition of long, laughter-filled dinners, and our visit to Osteria dei Fiorentini in Florence really brought that to life with its charming, rustic feel. The dim lighting and quiet environment made it easy to settle in and enjoy the slower pace of an Italian meal. We appreciated how the smaller size of the space made it feel more intimate. The menus, clipped to slightly worn clipboards and available in both Italian and English, added to the homey atmosphere. 

For our appetizer, we chose a plate of tomato bruschetta. This Italian classic brings the simple ingredients of toasted bread, garlic, tomatoes, and basil together to create the perfect light starter. From the primi piatti section of the menu, we ordered the Pappardelle al Cinghiale which is a dish composed of wide, flat noodles accompanied by a wild boar sauce. The savory red sauce with the addition of herbs and vegetables, made this dish a hearty comfort meal with bold flavors. We also ordered the tagliolini with seasonal fresh truffles. While this dish appears simple due to a modest sauce, the earthly elegance of the fresh truffles allowed the dish to feel luxurious. Lastly, from the primi piatti section, we ordered the gnocchi with scampi. The soft potato dumplings and shrimp were tossed in a tomato red sauce simmered with vegetables and topped with creamy cheese that added a savory depth with hints of sweetness to the dish. From the secondi piatti section of the menu, we ordered the beef sirloin tagliata, cooked medium rare. The dish was topped with truffles and a creamy pecorino cheese sauce, creating a flavorful combination. 

For dessert, we enjoyed the chocolate and coffee mousse. Each bite was delightfully sweet with a bold chocolate flavor. Additionally, we ordered the tiramisu, consisting of an intense coffee flavor and a rich mascarpone cream. While the flavors were delicious, we have to critique the over-soaked lady fingers, which resulted in a lack of consistent texture across the dish. At the end of the meal, our server brought a complimentary cinnamon liquor to aid digestion. 

Based on the restaurants we have been to thus far in Florence and the menus we have looked at online, the prices for Osteria dei Fiorentini’s menu match the typical prices for those items. At Osteria Cancello dei Macci, which is located just inside the city center, for a dish similar to the beef sirloin tagliata sampled above it is 34.50 euro, whereas it is only 23 euro at Osteria dei Fiorentini. The tagliolini with truffles sells for 22 euro, which is slightly more expensive than the same dish found at restaurants near the Duomo. The dessert menu at Osteria dei Fiorentini is in the same price range as many other restaurants, with their desserts falling in the 7-9 euro range. Overall, the menu prices for the portion of food and the quality of food were very reasonable. Prices listed are sourced from Quodeup. 

We found the service at Osteria dei Fiorentini to be fair, though not exceptional. The restaurant seemed slightly understaffed, as we noticed only two servers throughout the evening, one of whom was also managing the bar. As a result, the staff appeared a bit rushed and overwhelmed at times. Despite this, our overall experience remained positive with our server being friendly and welcoming, offering helpful notes on the menu, and answering our questions with patience. While the service could have been more polished, the staff’s genuine effort and kindness helped create an enjoyable dining experience. 

Overall, our meal was of high quality, with each meal composed of fresh ingredients. While the service could improve, we would still recommend any of these meals for a dinner outside the city center. Dining there wasn’t just about the food; it was about enjoying the moment, sharing stories, and embracing the heart of Italian dinner culture. Our dinner at Osteria dei Fiorentini was a nice example of a Tuscan-style meal and gave us a glimpse of real Italian culture.

Jul 17, 2025 | Categories: Establishment Review | Tags: , , , , , , , , | Comments Off on Tuscan Dining in Florence Italy

Tomatoes in Italian Cuisine: A Common Ingredient with an Interesting Past

How a foreign fruit became a must-have for cooking

written by Jayden Setzer, Reese Kantrowitz, Camryn Brown, Trinity Burnett & Olivia Mahaz

History of the Tomato 

Against what many would think, the tomato did not originate in Italy. The fruit originated in South America in what is now known as Peru, Ecuador, and northern Chile — with its introduction coming around the 16th century, by Spanish conquistadors. As for Italy, the first recorded mention of tomatoes was in Tuscany in 1548, but it is likely to be said that tomatoes first made their entrance through the kingdom of Naples around the 16th century. Tomatoes were originally a golden yellow color, and then over time transformed; this is why the Italians call them “pomo d’oro.” In the 16th century, Europeans were scared of tomatoes because of their texture and how they were cold and wet. Around the 17th century, this changed with the love story between pasta and tomatoes. Tomatoes are now known worldwide, and the Italians made it the amazing ingredient it is. The discovery of different tomato varieties, such as San Marzano, Pachino, and Datterino, makes the Italian gastronomy better, offering a range of unique flavors and textures. Today, Italians now use tomatoes as essential ingredients in many dishes, sauces, and salads. The tomatoes are used around the world in different cultures and different ways, and it’s so fascinating to see that it all  started with such a simple plant. 

Regional Uses of Tomato in Italian Cuisine 

In Italian cuisine, tomatoes are used everywhere, but in different ways between each region. There is a wide variety of ways to prepare tomatoes depending on the  region one resides in. Variables like humidity, soil type, temperature, and precipitation are extremely influential and affect each tomato’s growth; for this reason, each tomato’s prime climate is specific to its growth region. In each region, tomatoes with different  flavors, sizes, colors, and shapes are grown. Because of these varietal characteristics, each region typically prepares tomatoes in ways that suit their tomatoes’ flavors best.  For example, San Marzano tomatoes are grown in Campania. They are oblong, bright red, and juicy with thick skin. In Campania, these tomatoes are used in pizza sauces and ragu. A tomato with very different qualities from the San Marzano is the Pomodori di Pachino. The Pachino is grown in Sicily and includes mini plum, plum, and cherry tomato varieties. The tomato’s sweet flavor works well on salads and when sundried — which can later be used in Sicilian pestos and on bruschetta. Different types of tomatoes and preparations vary across each Italian region. Certain tomatoes in Puglia are paired with cheese, honey, and artisan bread or used in  passata. Tomatoes in Tuscany are used in  panzanella, tomato-bread soups, and salads, among others.

Tomato-Based Preparation Techniques 

Understanding how to prepare tomatoes is key to highlighting its rich flavor and natural balance of acidity and sweetness. Preparation techniques such as peeling, seeding, roasting, slow simmering, and making tomato paste are essential for maximizing the use of the tomato. According to a Roger’s Garden article, each method involves specific steps to bring out the best qualities in tomatoes. Peeling starts with blanching tomatoes by putting them in boiling water for about 30 seconds, then cooling them with ice water. After that, an “X” cut is then made on the stem end, making it easy to peel the skin with a paring knife. Seeding involves cutting the tomato horizontally, squeezing out the seeds over a strainer, and scooping out the remaining pulp. Roasting caramelizes natural sugars, intensifying its flavor, while a slow simmer cooks tomato-based sauces for an hour or more to deepen flavors and thicken sauces.  Finally, making tomato paste takes these flavors further, enhancing the taste and color of dishes. Mastering these techniques allows for exploring their use in different cuisines. 

Tomatoes in Modern Italian Cuisine and Culture 

In modern Italian cuisine, tomatoes are a staple ingredient in both households and restaurants. They serve as the foundation for many beloved Italian dishes. For example, a popular antipasto is Bruschetta al Pomodoro, which features fresh tomatoes on toasted bread. Tomato-based sauces are frequently used for pizzas and pasta dishes, such as marinara and pomodoro sauce. Another notable sauce is Pesto Rosso, which incorporates sun-dried tomatoes. 

Italy holds a significant position in global tomato agriculture, being one of the largest producers of tomatoes for processing. This production is concentrated mainly in two regions: around 35% comes from Emilia-Romagna, and about 32% from Apulia. According to a report by the Ismea research institute published in December 2022, Italy ranked as the world’s third-largest producer of tomatoes for  processing. In 2024, Italy maintained this third-place ranking, processing 5.3 million tonnes of tomatoes for industrial use.  Of the tomato preserves produced in Italy, 60% is exported to other European countries. 

Tomatoes may not have come from Italy, but they are now a strong symbol of its cuisine. At first, people were skeptical of this fruit, which was once strange. Now, it defines regional dishes, seasonal rituals, and ordinary meals. Each type of tomato, from the sweet Pachino from Sicily to the strong San Marzano from Campania, has its own story of place and pride. Tomatoes are a great example of the Italian way of cooking: they use simple ingredients to make food that tastes great. You may eat them raw, roasted, or in rich sauces that take a long time to cook. Their path from a garden decoration to a kitchen staple highlights how food changes over time, just like culture does, and how something foreign may become family over time.

Jul 01, 2025 | Categories: Ingredient Spotlight | Tags: , , , , , , , , , | Comments Off on Tomatoes in Italian Cuisine: A Common Ingredient with an Interesting Past

“Mezze Maniche” Pasta with Sausage Ragu

Experience the heart and soul of Italian cuisine with this comforting and hearty recipe for “Mezze Maniche” Pasta with Sausage Ragu. The term “mezze maniche” translates to “half sleeves,” describing the short, tube-like pasta that’s perfect for holding onto the rich, meaty ragu sauce. This dish brings together the robust flavors of Italian sausage, tomatoes, and aromatic herbs for a satisfying and flavorful meal that’s sure to become a family favorite.

Ingredients (4 servings):

For the Sausage Ragu:

  • 500g Italian sausage (sweet or spicy, based on your preference)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1/2 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, for serving

For the Pasta:

  • 400g “Mezze Maniche” pasta (or any short pasta of your choice)
  • Salt, for boiling

For Garnish:

  • Fresh basil leaves, torn
  • Grated Parmesan cheese

Procedure:

1. Prepare the Sausage Ragu:

  1. Remove the casings from the Italian sausage. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
  3. Add the sausage to the skillet and break it up into small pieces with a wooden spoon. Cook until it’s browned and cooked through.
  4. Stir in the minced garlic, dried oregano, and dried basil, and cook for about a minute until the garlic is fragrant.
  5. Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
  6. Add the crushed tomatoes, salt, and freshly ground black pepper. Stir to combine. Reduce the heat and let the ragu simmer for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

2. Cook the Pasta:

  1. In a large pot, bring water to a boil. Add salt generously and cook the “mezze maniche” pasta (or any short pasta of your choice) according to the package instructions until it’s al dente.
  2. Drain the pasta and set aside.

3. Combine the Pasta and Ragu:

  1. Add the cooked pasta to the sausage ragu in the skillet. Toss everything together to ensure the pasta is well coated with the flavorful sauce.

4. Serve:

  1. Ladle the Mezze Maniche Pasta with Sausage Ragu onto serving plates.
  2. Garnish with torn fresh basil leaves and a generous sprinkling of grated Parmesan cheese.

Oct 25, 2023 | Categories: Florentine Foodie, recipe | Tags: , , , | Comments Off on “Mezze Maniche” Pasta with Sausage Ragu

Broccoli and Shrimp Sauce with Gnocchi

Prepare to tantalize your taste buds at the TuttoToscana event with a dish that combines the freshness of broccoli, the succulence of shrimp, and the delightful softness of gnocchi. This Broccoli and Shrimp Sauce with Gnocchi recipe is a symphony of flavors and textures that will leave you craving for more. Whether you’re serving it as a special dinner for the TuttoToscana event or a comforting family meal, this dish is sure to impress.

Ingredients (Serves 4-6):

For the Shrimp Stock:

  • 2 onions, peeled and quartered
  • 2 celery stalks, cut into 3-4 cm segments
  • Shrimp shells from 12 large fresh shrimps
  • 2 liters of cold water

For the Broccoli Sauce:

  • 600g broccoli florets
  • 80g chopped shallots
  • 10g chopped garlic
  • 20g chili pepper flakes
  • Zest of 1 lemon
  • Salt, to taste
  • Olive oil, for sautéing

For the Shrimps:

  • 12 large fresh shrimps, peeled and deveined
  • Olive oil, for searing

For the Gnocchi:

  • 400g gnocchi
  • Salt, for boiling

Procedure:

1. Prepare the Shrimp Stock:

  • Peel the onions and quarter them.
  • Cut the celery stalks into 3-4 cm segments.
  • Shell the shrimps and wash the shells.
  • In a large pot, combine the onion quarters, celery segments, and shrimp shells.
  • Pour in 2 liters of cold water.
  • Bring the mixture to a simmer and allow it to cook for about 45 minutes.
  • Strain the shrimp stock and set it aside for later use.

2. Make the Broccoli Sauce:

  • Boil the broccoli florets in salted water until they are tender. Reserve some florets for garnish.
  • In a large pan, sauté the chopped garlic and shallots in olive oil until they turn golden.
  • Add the boiled broccoli (excluding the reserved florets) to the pan.
  • Pour in enough of the prepared shrimp stock to barely cover the solids.
  • Simmer for about 3 minutes to meld the flavors.
  • Season the sauce with chili pepper flakes, salt, and the zest of one lemon.
  • Puree the sauce until smooth and strain it to remove any remaining solids.

3. Prepare the Shrimps:

  • In a separate pan, quickly sear the peeled and deveined shrimps in a bit of olive oil. Cook them until they turn pink and opaque. Set them aside.

4. Finish the Dish:

  • Boil the gnocchi in salted water according to the package instructions.
  • Once the gnocchi are cooked, transfer them into the broccoli sauce and toss them over medium heat until they are well coated.

5. Plate and Serve:

  • Plate the gnocchi and broccoli sauce mixture.
  • Arrange the reserved broccoli florets and seared shrimps on top as a garnish.
  • Optionally, drizzle with a bit of olive oil and sprinkle with additional chili pepper flakes or lemon zest for added flavor.

Oct 04, 2023 | Categories: Florentine Foodie, recipe | Tags: , , , | Comments Off on Broccoli and Shrimp Sauce with Gnocchi

Tutto Toscana 2023: Gala Dinner Menu

Cantabric anchovies are part of this year's gala dinner menu.
Farmer butter and salted cantabric anchovy on turmeric bread.
One of the antipasti rom this year’s gala dinner.

The Tutto Toscana Gala Dinner stands out as a celebration of Tuscan cuisine that captures the essence of this remarkable region. This year’s theme, “Aroma of Tuscany,” has students taking center stage in the development and execution of this extraordinary culinary extravaganza.

Creating the Menu

The menus for the Tutto Toscana Gala Dinner are meticulously crafted by the chefs at the James Beard Culinary Institute during the summer months, following the precise timing indicated by James Beard himself, one of the masters of American cuisine. However, what truly makes this experience special is the involvement of the students, who become the true protagonists in recipe testing and execution in the James Beard style.

Students have the opportunity to put into practice what they have learned in their courses, working alongside the chefs to perfect each dish on the menu. This hands-on involvement allows students to refine their culinary skills and contribute significantly to the creation of an exceptional menu.

The Tuscan Experience

Guests at the Tutto Toscana Gala Dinner can expect an authentic and engaging culinary experience that captures the essence of Tuscany. The flavors remain true to the land of origin, with a variety of traditional and innovative dishes that evoke the unique atmosphere of the Italian region.

The evening culminates in the “gala dinner,” a highlight of the event where guests can fully immerse themselves in Tuscan culture and cuisine. The food is prepared using high-quality ingredients and presented impeccably to provide a memorable culinary experience.

Special Ingredients

One of the highlights of this year’s menu is the pairing of turmeric-infused bread with butter and Cantabrian anchovies. This flavor combination offers a tasty introduction to the Tuscan dishes that follow and demonstrates the creativity of the chefs and students in blending tradition and innovation.

The Must-Try Dish

Among all the outstanding dishes that make up the “Aroma of Tuscany” menu at the James Beard Culinary Institute’s Tutto Toscana Gala Dinner, one of the most intriguing is the broccoli cannelloni. The pairing with shrimp and almond curd creates a unique and satisfying combination of flavors and textures. This dish represents the bold and creative approach of the James Beard Culinary Institute to Tuscan cuisine, highlighting the versatility of local ingredients.

In conclusion, the Tutto Toscana Gala Dinner at the James Beard Culinary Institute offers an extraordinary opportunity for students to put their culinary skills into practice and for guests to immerse themselves in an authentic and captivating culinary experience. With student involvement, special ingredients, and unique dishes, this evening promises to be an exceptional culinary event that celebrates Tuscan cuisine in all its splendor.

Sep 20, 2023 | Categories: TuttoToscana - James Beard Foundation | Tags: , , | Comments Off on Tutto Toscana 2023: Gala Dinner Menu

TuttoToscana 2023: The student team

Here’s the team of students involved in the program for the 2023 edition of TuttoToscana:

Lauren Tippen

Emily Decking

Sofia Gigliotti

Bryan Berkowitz

Megan Sullivan

Fabiana Chavez

Samantha Farr 

Breanna Williams

Asherdee Diamond 

Sep 13, 2023 | Categories: TuttoToscana - James Beard Foundation | Tags: , , | Comments Off on TuttoToscana 2023: The student team

TuttoToscana 2023

Pastry chef Simone DeCastrois ready for Tutto Toscana 2023

The TuttoToscana team is getting ready to host a week full of events between the 25th and the 29th of September. We’ve asked Simone DeCastro, the Apicius faculty member who is leading the program, to share some insights into this year’s organization.

How does it feel to be back organizing TuttoToscana?

Organizing Tutto Toscana is always an emotional experience. I love this program; it’s always a great challenge for me and for the students involved. Even if they make mistakes at times, it’s all part of the process, and we work together to learn from them. At the end of the program, you can see the look of satisfaction and pride in their eyes. This kind of opportunity offered by Apicius at FUA-AUF is unparalleled.

What can we expect from the 2023 edition of TuttoToscana?

As always, the theme changes, and everything changes… but this time we really want to make ourselves heard. We want to talk about our land, our Tuscany, what it offers, and what it gives to us. This special program will be a week in New York City, full of appointments, including four events that will showcase who we are, what we teach, and what represents us.

What is the theme of this edition?

This year, the theme is “Aroma di Toscana.”

What’s the inspiration for this year’s menu for the gala dinner?

The gala dinner will be a culinary journey that will immediately transport us to the Tuscan hills. Each one of the dishes represents an aspect of Tuscan culture and the care of the ingredients used.

Is the student team ready to embark on this adventure?

They are very ready. Our students have been carefully selected and are ready to face this wonderful experience.

Anything you want to tell the readers of Cibochat?

I just want to say that it is an honor for me to be part of this adventure. I am proud of my students, and I am also proud to be a member of this institution that breaks down any cultural barriers, allowing the students to challenge themselves and to open up to new possibilities.

Learn more about our TuttoToscana program here.

Sep 06, 2023 | Categories: TuttoToscana - James Beard Foundation | Tags: , , | Comments Off on TuttoToscana 2023

Fish & Chips 2.0

Fish and chips, a beloved British classic, has made its mark worldwide with its crispy goodness and satisfying flavors. Apicius’s faculty and students developed this version 2.0 taking on this iconic dish to the next level by infusing it with colorful veggies and a touch of extra seasoning. Get ready to embark on a culinary adventure as we explore the elements of this reimagined fish and chips recipe, featuring a batter foam that adds a unique twist, a vibrant yellow bell pepper fluid gel, perfectly cooked potatoes, and an array of mouthwatering accompaniments.

Batter Foam

Ingredients:

  • 190g 00 flour
  • 190g rice flour
  • 20g rice flour
  • 20g smoked paprika
  • 1 tbsp honey
  • 300ml sparkling water
  • 300ml beer

Method:

  1. Mix the 00 flour, rice flour, smoked paprika, and honey together in a bowl.
  2. Gradually add the sparkling water and beer while whisking to create a smooth batter.
  3. Strain the batter mixture into a siphon.
  4. Charge the siphon with 2-3 CO2 cartridges, ensuring proper aeration.
  5. Refrigerate the batter foam until ready to use.

Yellow Bell Pepper Fluid Gel

Ingredients:

  • Juice of bell peppers (white parts and seeds removed)
  • 100ml water
  • 2g sugar
  • 3g salt
  • 0.5g locust bean gum (0.1%)
  • 1.5g agar agar (0.3%)
  • 1 tbsp white wine vinegar

Method:

  1. Combine 400ml of bell pepper juice, 100ml water, sugar, and salt in a pan.
  2. Disperse locust bean gum and agar agar in the mixture and bring to a boil for about 1 minute.
  3. Let the mixture set and cool down.
  4. Puree the mixture, adding white wine vinegar for a fluid gel texture.
  5. Strain the gel to achieve a smooth consistency.

Potato

  1. Peel and cut a potato into wedges. Cook sous vide with a solution of water, 2% salt, and 1% sugar at 90°C for 40 minutes.
  2. Allow the potatoes to cool completely before deep frying at 190°C until crispy (approximately 5 minutes).

Fish

  1. Filet and skin your chosen fish. Season with salt, white pepper, ginger powder, and garlic powder.
  2. Slice the filet into desired sizes.
  3. Flour the fish and dip it into the batter foam.
  4. Deep fry the coated fish slices at 190°C until golden and crispy.

Red Onion

Ingredients:

  • 500g red onion, quartered
  • 100g water
  • 100g vinegar
  • 100g strawberries
  • 3g salt
  • 100g sugar

Method:

  1. Create a mixture of water, vinegar, strawberries, salt, and sugar.
  2. Cook the mixture sous vide at 80°C for 40 minutes.
  3. Cool the mixture and marinate the quartered red onions in it.
  4. Allow the onions to marinate, preferably overnight, for optimal flavor infusion.

Assemble everything on a plate and you’re ready to enjoy your Fish and Chips 2.0!


Aug 23, 2023 | Categories: Florentine Foodie, recipe | Tags: , , | Comments Off on Fish & Chips 2.0