October 28, 2015 6:00pm Florence University of the Arts New Jersey City University
THE FUA TUTTOTOSCANA TEAM Tonight’s culinary team is represented by FUA students and faculty members who are a part of the academic program TuttoToscana, a short-term academic program which culminates in real-life event production experiences in the US. The participating FUA faculty are instructors of Apicius, the hospitality division and campus in Florence. FUA seeks to introduce innovative concepts of local culture while offering an international academic experience to all participating students. Creator: GABRIELLA GANUGI, FUA Founder & President
KITCHEN BRIGADE FRONT OF THE HOUSE Led by Executive Chef Andrea Trapani Led by FUA staff members and Executive Sous Chef Massimo Bocus Jessica Volpe and Cristiana Gallai EMMALEE AIKEN MARTA CONSALES
BRENNA BOONE
CHARLES EWALD
LUCA DEL FANTE
GIOVANNA FERNANDES JOSE GUEVARA SERGIO LOZANO JENNIFER LUCAS SHEA MATTHEWS PAOLA ANDREA MUNOZ PINEDA ALEC SOBOTKA
DIGITAL MEDIA AND VISUAL ART Led by FUA faculty member David Weiss
SARAH WATERS NELLY MCKAY
PASTRY BRIGADE Led by Head Pastry Chef Simone DeCastro ANNALISE CARLSON FILOMENA CASTROVILLARI
MENU DESIGN FUA Communications & Marketing Office
REBECCA JARDINE
Federico Cagnucci MARY MCGUINN Alberto Simoncioni
AUDBJORG JORUNDSDOTTIR KIMBERLY SOUSA
Art Director David Weiss TAYLOR WHITCOMB Event Manager Grace Joh ROMINA WAGENER
ANDREA TRAPANI Andrea is from SIMONE DE CASTRO Simone is a native MASSIMO BOCUS Massimo hails from Liguria and is the Executive Chef of Apicius, FUA’s hospitality and culinary division. He is also the head chef of ACF Fiorentina, the A series professional soccer team based in Florence, Italy. Andrea comes from a Star Diamond recognition for his stint at the 5-star Relais Santa Croce, has led 8 FUA dinners at the James Beard Foundation, and has lectured as a guest chef at universities throughout the US. He makes occasional appearances on Italian culinary shows for the SKY cable network.
of Tuscany and is the Head Pastry Chef at Apicius. He is specialized in haute pastry arts and chocolate work. He has worked with high fashion brands and luxury hotel properties, collaborated with Slowfood and the Italian TV network RAI, and competed at international pastry competitions in Italy, Germany, and Austria. He won the silver medal at the Frankfurt World Championships and was also recognized for professionalism in pastry arts by the Italian Rotary Club.
Tuscany and is the executive sous chef of Apicius. After an academic career in the field of law, he followed his true passion: food. He was involved in the startup of the J.K. Lounge in Florence recommended by the Michelin Guide in 2005/6, the Executive Chef of the Villa Mangiacane Hotel in Tuscany featured in SLH Small Luxury Hotels and JDB Fine Hotels & Resorts, and the Senior Sous Chef at the Michelin-starred Ora d’Aria restaurant in Florence in 2011/12.
The Tuscan Essentials menu prepared by the FUA team goes back to the essential building blocks of Tuscan cuisine: its ingredients. The protagonist of each dish is the ingredient itself as an ode to Tuscan flavors. Supporting actors such as contemporary cooking techniques, ingredient combinations, and the stories, traditions, and cultures behind each dish build up varying levels of complexity to prove how pure simplicity is in reality a carefully crafted art form. Culinary experience diners will rediscover them as the driving force behind a Tuscan regional identity based on quality and singularity.
MENU *rolls and ciabatta bread will be prepared by the FUA pastry team
Amouse bouche Cremoso di topinambour e tartufo, briciole di salsiccia e mandorle Truffle-flavored sunchoke cremeux, Italian sausage, toasted almonds
Antipasto Carciofo ripieno di erbette e glassato, sedano rapa e parmigiano reggiano Herb-glazed artichoke, celery root veloutĂŠ, parmesan cheese fondue
Primo Ravioli di ricotta di pecora, salsa di broccoli e pecorino Sheep ricotta ravioli, broccoli sauce, pecorino cheese
Secondo Stinco di agnello al Chianti, purea di patate al curcuma, cavolo nero saltato Chianti-braised lamb shank, turmeric potato puree, sautĂŠed black cabbage
Dolce Dessert: Layered cake with hazelnut, mascarpone, raspberry, and lemon, with a chocolate pot de crème on side
Petit fours: macaroons, pralines, spritz cookies
Corso dei Tintori 21, 50122 Florence Italy Tel. +39 055 2469016 info@fua.it www.fua.it Photos by Berna Aydin