September 29, 7:00 P.M. Dinner: Aroma of Tuscany
September 29, 2023 07:00 PM
The Grand Finale of Apicius International School of Hospitality’s Residency
25 11th Ave, New York, NY 10011, USA
Take a culinary journey through Tuscany at this special dinner, the grand finale of the Apicius International School of Hospitality’s Platform residency. For this final night, the esteemed instructors and students will prepare a showstopping multi-course dinner featuring elegant and contemporary Tuscan cuisine, bringing their week in New York to a crescendo.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
MENU
Hors d'Oeuvre
Rotoli di Mousse di Coniglio al Rosmarino > Rabbit Confit with Rosemary Bites
Baci di Dama al Pecorino di Fossa Finocchiona, e Cavolo Nero > Baci di Dama Cookies with Pecorino, Fennel, and Black Cabbage
Triangoli di Pan di Spezie e Mousse di Anatra Confit > Duck Confit with Spiced Bread Triangles
Fonduta di Pecorino con Piccoli Bigne al Pepe Nero > Pecorino Fondue with Black Pepper Beignets
Crocchettas di Melanzana > Eggplant Croquettes
Tenuta La Novella Sambrena Bianco 2021
Dinner
Acciuga Cantabrica con Burro di Fattoria e Pane al Curcuma > Cantabrian-Salted Anchovies with Farmhouse Butter and Turmeric Bread
Tenuta La Novella Sambrena Bianco 2021
Cannellone di Broccoli Gambero, Pastinaca, e Cagliata di Mandorla > Cannelloni with Broccoli, Shrimp, Turnip, and Almond Curd
Niccolò Lari L'Imprevisto Chianti 2021
Raviolo Ripieno di Baccala con Crema di Mais delle Colline Toscane e Funghi Galletti Confit > Salted Cod–Stuffed Ravioli with Tuscan Corn Cream and Chanterelle Mushroom Confit
Contucci Nobile di Montepulciano Red Blend 2021018
Guancia di Manzo con Spuma di Patate, Vaniglia, e Verdures dell Orto > Beef Cheek with Potato Foam, Vanilla, and Garden Vegetables
D’Isanto & D’Isanto I Balzini Black Label Red Blend 2015
Sorbetto al Fico con Schiuma di Formaggio Blu Toscano > Fig Sorbet with Tuscan Blue Cheese Foam
Otto Consistenzes di Panna Cotta > Eight Textures of Panna Cotta
Castello del Trebbio Vin Santo del Chianti 2013
About APICIUS International School of Hospitality at FUA-AUF:
Apicius International School of Hospitality is the first International School of Hospitality in Italy. The city of Florence—a top global destination for millions of tourists and a thriving center of cuisine, wine, hospitality and art—offers an unparalleled natural environment to the School of Hospitality. Founded in 1997, the school is now an internationally respected leader in academic, professional, and career-oriented education. All of the above academic areas have been developed and expanded with the rapid changes in higher education and the demand for international experiences.
Students are immersed in career situations from the first day of class, with courses designed on the basis of real world, hands-on projects and the latest industry input. Strong experiential education opportunities, interdisciplinary activities, and active engagement with the community are essential for the school learning strategy. The curriculum is designed so that students gain the knowledge and skills to succeed in this sophisticated ever-changing industry.
About the Chefs
Andrea Trapani, WACS-certified culinary educator:
Andrea serves as the executive chef of Apicius, the hospitality division of FUA-AUF, and oversees the culinary and baking departments. Molecular cuisine and scientifically inclined gastronomy are a personal and professional passion for chef Trapani. He has produced several international events, including 13 appearances at the James Beard House, and received the Star Diamond Award at the five-star Hotel Santa Croce in Florence. He has participated in the festival of sciences in Genova, supported by chemist Peter Barham, with a demonstration of cutting-edge techniques in molecular cooking. Chef Trapani is also the official chef of the A.C.F Fiorentina A-series soccer team, and responsible for the compilation of the menu in collaboration with D. Paolo Manetti (A.C.F Fiorentina‘s physician). Chef Trapani has appeared on SKY network and is the Gastronomical Consultant for the prestigious wine brand Santa Cristina, part of the Marchesi Antinori group.
Simone De Castro, WACS-certified culinary educator:
Simone joined the Apicius team in 2012 as a faculty member and head pastry chef of the Apicius baking and pastry department, as well as the Fedora CEMI Manager the pastry shop operated by Apicius faculty and students. He was trained in Tuscany and northern Italy, as well as in kitchens in Germany, Spain, and France. He was a technical advisor for Barry Callebaut. Chef De Castro specializes in haute pastry arts, particularly in the field of chocolate showpieces, chocolate pralines, and chocolate bars. He has also collaborated with the Italian television network RAI, Gambero Rosso, and Slowfood, as well as obtained international recognition at competitions in Italy, Germany, and Austria.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.