Events / Dinner

The Medici Table

Sat, October 29, 2016

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
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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 12 years running, Gabriella Ganugi and the Apicius team have journeyed to the Big Apple to showcase their Tuscan-inspired cooking at the Beard House. This year they’re paying tribute to the Medici family, tracing the culinary signatures of the various territories where the dynasty left its mark during the Italian Renaissance.

Menu

Hors d’Oeuvre

Tuscan Carabaccia Soup with Red Onions, Cinnamon, and Almonds

Cinque e Cinque with Shrimp Tartare

Deep-Fried Crespelle Nests with Parmigiano-Reggiano 

White Bean–Pecorino Frittatas

Smoked Leek and Dehydrated Prosciutto–Stuffed Ricotta

Olianas Vermentino 2015

Dinner

Palazzo Pitti, Florence > Boboli Garden Renaissance-Style Salad with Mixed Field Greens, Pecorino, Capers, Anchovies, Sultanas, Walnuts, Olives, Azienda Agricola Pruneti Extra Virgin Olive Oil Foam, and Citrus–Tomato Drops

Capezzana Barco Reale di Carmignano 2014 

Castello del Trebbio, Scarperia e San Piero, Florence > Ricotta–Black Cabbage Gnudi with Corzano e Paterno Pecorino and Garlic–Sage Sauce

Castello del Trebbio Lastricato Chianti Rufina Riserva 2011

Villa di Cafaggiolo, Barberino di Mugello, Florence > Borlotti Bean, Farro, and Mushroom Soup

Castello del Trebbio Lastricato Chianti Rufina Riserva 2011

Artimino, Carmignano, Prato > Anatra All’arancia with Duck Thigh, Breast, and Foie Gras; Celeriac; Chestnuts; Honey; Candied Orange Zest; and Acetaia Malpighi Extra Vecchio Balsamic Vinegar of Modena 

Capezzana Villa di Capezzana Carmignano 2010

Camugliano, Pisa > Honey–Rosemary Mousse with Pine Nut Crumble and Lingue di Gatto Shell

Seravezza, Lucca > Spongata Cake with Orange Sauce and Nuts 

Castello del Trebbio Vin Santo del Chianti 2009 

Cookies and Petit Fours > Assorted Ricciarelli, Biscotti di Prato, Ovis Mollis, and Anicioni