September 27, 7:00 P.M. Dinner: Tutto Toscana: Wine and Warmth

Join Apicius International School of Hospitality for This Family-style, Wine-centric Dinner Featuring Classic Tuscan Dishes and Italian Hospitality

25 11th Ave, New York, NY 10011, USA

The signature of an Italian meal isn’t pasta or pizza—it's hospitality. This convivial family-style dinner will serve up traditional hospitality alongside classic Tuscan dishes, and fantastic wines to match! Join the visiting instructors and students from Apicius International School of Hospitality, the prestigious culinary school in the heart of Florence, Italy, for a true taste of Tuscany—and their undeniable hospitality. 

Dining Table: $150 | Inside Counter: $165 | External Counter: $120  

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Hors d’ Oeuvre 

Crostino di Fegatini Tradizionale con Pane Toscano > Classic Tuscan Chicken Liver Pâté on Tuscan Bread 

Cecina di Livorno con Baccalà Mantecato > Chickpea Patties with Salted Cod Mousse 

Peperone Arrostito con  Acciuga Salata e Origano > Roasted Bell Peppers with Anchovies and Oregano 

Castello del Trebbio Chianti Superiore 2021

Dinner 

Ribollita Secondo Tradizione Fiorentina > Florentine-Style Ribollita Soup with Black Cabbage, Cannellini Beans, and Bread 

Niccolo’ Lari L’Imprevisto Sangiovese 2021

Baccala alla Livornese > Salted Cod Stew with Garlic–Tomato Sauce 

Contucci Nobile di Montepulciano Red Blend 2018

Bietolina Saltata al Burro di Fattoria > Sautéed Swiss Chard with Garlic and Farmhouse Butter 

Gratin di Cavolfiore > Baked Cauliflower 

Purea di Patate Rosse all'Olio del Chianti > Chianti–Olive Oil Mashed Potatoes 

Torta all’Olio Extra Vergine di Olive con Mandorle e Frutti di Bosco > Extra Virgin Olive Oil Cake with Almonds and Wild Berries  

Castello del Trebbio Vino 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.