stories - Fall 2009
Ganzo Executive Chef Tells All: Read Pier Luigi’
Ever wonder how a master chef creates his dishes, where he gets his inspiration, and if there’s any way to get your hands on his recipes?
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Apicius at the Food Hall of Fame
Apicius at the Food Hall of Fame: James Beard Foundation Dinner 5th Edition
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Simulating Real Flavors: Johnson & Wales Students
Precision on the Plate – Johnson & Wales Student Dinner Simulation June 19th, 2009
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Apicius Wine Student Blogs Wine!
Having growing up in an Italian family in New Jersey, food and wine have been a part of his life since childhood.
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CATERINA LAZZARESCHI
Women and wine, who empowers who? In the case of Caterina Lazzareschi it's a combination of both. Enological passion and sharp technical knowledge combined with 100% Tuscan charm and style gives the macho men of the wine world a run for their money.
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NEW CULINARY LIBRARY
Perched high amidst Florentine terracotta roofs, sits the new Apicius Library. It is nestled in the back of GANZO and faces a sunny terrace, the library is open to all the students attending the PALAZZI Institutions as well as to the local community.
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MARGOT'S ELEGANCE IN A BOTTLE: APICIUS WINE ALUMNI
A former student of philosophy in her native United States, her passion for wine reflects what she calls an experience that "engages the intellect and emotions" combined with the "experience and pleasure of the moment".
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Chef Spotlight: Andrea Trapani
Andrea is scheduled to make some exciting international appearances as the head chef of the Apicius gala dinner at the James Beard Foundation in NYC, to present a menu inspired by Maremma, a magical and little known area of southern Tuscany.
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