Events / Dinner

La Dolce Vita: Italy in the Sixties

Sat, October 27, 2018

7:00 PM
The Beard House
Member Price: $170 Public Price: $220 Phone: 212.627.2308
Cancelation Policy

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

Massimo Bocus

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

Simone De Castro

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

For over a decade, the chefs of Florence’s Apicius International School of Hospitality have made an annual visit to the Beard House to showcase the irresistible allure of their native Italy. This year, for their fourteenth pilgrimage, Gabriella Ganugi and her team of adept culinarians will serve up an edible ode to the turbulent and innovative Italian culture of the 1960s, which yielded both the rise of industrialized food alongside such iconic dishes as tiramisù, mare e monte, and shrimp cocktail.

Click here to see photos from this event.

 

 

Menu

Hors d’Oeuvre

Polpette al Sugo > Deep-Fried Meatball Skewers with Tomato Sauce

Cocktail di Gamberi > Shrimp Cocktail

Insalata di Carne in Scatola > Housemade Canned Meat Salad

Tortellini Panna e Prosciutto > Housemade Ham Tortellini with Cream

Pane, Burro, e Salmone > Salmon with Bread and Butter

Bruni Plinio Vermentino Maremma Toscana 2017

Bruni Morellino di Scansano 2016

Dinner

Housemade Bread Service > Sour Tuscan Bread; Nine Cereal Ciabatta; Focaccia Genovese; Milk Bread with Salty Almonds; Schiacciata Toscana with Extra Virgin Olive Oil; and Chestnut Flour–Seed Breadsticks

Galantina di Pollo con Insalatina Capricciosa > Chicken Galantine with Capricciosa Salad

La Lastra Chianti Colli Senesi 2016
    
Paglia e Fieno–Style Maltagliati Pasta with Pecorino Cheese and Black Peppercorn Sauce

Capezzana Barco Reale di Carmignano 2016

Mare e Monti Orecchiette Fatte in Casa > Housemade Hemp Orecchiette Surf-and-Turf with Cod, Shaved Broccoli, and Lemon-Scented Mushroom Jus

Capezzana Barco Reale di Carmignano 2016

Filetto al Pepe Verde con Verdurine di Stagione > Green Peppercorn Beef Tenderloin with Seasonal Vegetables

Capezzana Villa di Capezzana Carmignano 2015
                
Pre-Dessert > Tiramisù
    
Torta Fedora

Petits Fours > Miniature Tuscan Home-Style Apple Cake; Miniature Almond Paste Genoise with Almond–Orange Cremoso; Miniature Girella; Bucaneve Cookie; and Biscotti della Nonna

Fattoria del Teso Vin Santo di Montecarlo 2010