Gabriella Ganugi, Andrea Trapani, Desiré Boualy, Simone De Castro, Massimo Coppetti, and their team at the James Beard House
Spinach and Soppressata–Stuffed Florentine Bacio di Dama Savory Lemon Cookies
Beechwood-Smoked Ribollita Bread–Vegetable Stew Bites
Behind the scenes in the James Beard House kitchen
Liver Terrine with Orange, Raisins, and Pine Nuts
Tuscan Goat Cheese Shooters with Sun-Dried Tomatoes, Peas, and Bread Crumbs
Reinterpreted Classic Flavor > Roasted Duck and Prunes
Fabbri Pastificio Mezze Maniche Pasta with Ragù
Traditional Boiled Meats Prepared by Modern Method with Garden Vegetables
Simone De Castro at the James Beard House
Gabriella's Mother's Florentine Schiacciata Cake > Cosetta's Schiacciata with Lightened Crème Anglaise, Mint Leaves, and Vanilla–Bourbon Sugar Chantilly Sauce
Dinner

Florence: A City of Many Appetites Dinner

Gabriella Ganugi

Palazzi Florence Association for International Education, Florence, Italy

Andrea Trapani

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

Desirè Boualy

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

Pastry Chef Simone De Castro

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

Sommelier Massimo Coppetti

Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

An authority on the rich history of Tuscan cuisine, Gabriella Ganugi, along with the talented team from Florence's Apicius International School of Hospitality, is returning to the Beard House for her annual and perennially popular homage to her region's culinary heritage. 

Event photos taken by Lena Shamoun. 

MENU

  • Hors d'Oeuvre

    • Bacio di Dama Fiorentino, Soppressata, Spinaci e Limone
    • Spinach and Soppressata–Stuffed Florentine Bacio di Dama Savory Lemon Cookies 
    • Boccone di Ribollita, Secondo Tradizione, Fumo di Faggio
    • Beechwood-Smoked Ribollita Bread–Vegetable Stew Bites 
    • Terrina di Fegato All'Arancia, Uvetta, Pinoli
    • Liver Terrine with Orange, Raisins, and Pine Nuts
    • Cremoso di Caprino Toscano, Pomodori Secchi, Piselli e Briciole di Pane
    • Tuscan Goat Cheese Shooters with Sun-Dried Tomatoes, Peas, and Bread Crumbs
    • Santa Cristina Toscana 2011
    • Santa Cristina Pinot Grigio 2012
  • Dinner

    • Semplicità Senza Riferimento Al KM 0 > Pane Toscano, Burro Della Normandia, Acciuga Salata Di Spagna, Abbinamenti 
    • Simplicity Across Borders > Tuscan Bread with Normandy Butter, Spanish Anchovies, and Lime, Sun-Dried Tomato, and Caper Dressings 
    • Mazzei Philip 2008
    • Anatra Con Le Prugne, Sapore Classico, Applicazione Contemporanea
    • Reinterpreted Classic Flavor > Roasted Duck and Prunes
    • Mazzei Philip 2008
    • Mezze Maniche, Pastificio Fiorentino Fabbri, Ragù Strascicato Secondo Tradizione
    • Fabbri Pastificio Mezze Maniche Pasta with Ragù
    • Capannelle Solare 2006
    • Il Lesso Rifatto, Concezione Antica, Metodo Moderno, Verdure Dell'Orto
    • Traditional Boiled Meats Prepared by Modern Method with Garden Vegetables
    • Capannelle Chianti Classico Riserva 2010
    • Schiacciata Fiorentina della Mamma di Gabriella > Base di Schiacciata Fiorentina di Cosetta e Crema Inglese Alleggerita, Foglie di Menta con Chantilly Vaniglia Bourbon
    • Gabriella's Mother's Florentine Schiacciata Cake > Cosetta's Schiacciata with Lightened Crème Anglaise, Mint Leaves, and Vanilla–Bourbon Sugar Chantilly Sauce
    • Castello Di Volognano Aetius Vin Santo Del Chianti 2007

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.26.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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