October 28, 2015 6:00pm Florence University of the Arts New Jersey City University
THE FUA TUTTOTOSCANA TEAMTonight’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 Led by Executive Chef Andrea Trapani
and Executive Sous Chef Massimo Bocus
EMMALEE AIKEN
MARTA CONSALES
CHARLES EWALD
GIOVANNA FERNANDES
JOSE GUEVARA
SERGIO LOZANO
JENNIFER LUCAS
SHEA MATTHEWS
PAOLA ANDREA MUNOZ PINEDA
ALEC SOBOTKA
SARAH WATERS
PASTRY BRIGADE Led by Head Pastry Chef
Simone DeCastro
ANNALISE CARLSON
FILOMENA CASTROVILLARI
REBECCA JARDINE
AUDBJORG JORUNDSDOTTIR
MARY MCGUINN
KIMBERLY SOUSA
ROMINA WAGENER
TAYLOR WHITCOMB
FRONT OF THE HOUSE Led by FUA staff members
Jessica Volpe and Cristiana Gallai
BRENNA BOONE
LUCA DEL FANTE
DIGITAL MEDIA AND VISUAL ARTLed by FUA faculty member
David Weiss
NELLY MCKAY
MENU DESIGN FUA Communications & Marketing Office
Federico CagnucciAlberto Simoncioni
Art Director David Weiss
Event Manager Grace Joh
ANDREA TRAPANI A n d re a i s f ro m
L igur ia and is the Execut ive 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.
SIMONE DE CASTRO Simone is a native
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
S lowfood and the I ta l ian TV network
RA I , a n d co m p e te d a t i n te r n a t i o n a l
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.
MASSIMO BOCUS Massimo hails from
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 boucheCremoso di topinambour e tartufo, briciole di salsiccia e mandorle
Truffle-flavored sunchoke cremeux,
Italian sausage, toasted almonds
AntipastoCarciofo ripieno di erbette e glassato, sedano rapa e parmigiano reggiano
Herb-glazed artichoke, celery root velouté,
parmesan cheese fondue
PrimoRavioli di ricotta di pecora, salsa di broccoli e pecorino
Sheep ricotta ravioli,
broccoli sauce, pecorino cheese
SecondoStinco di agnello al Chianti, purea di patate al curcuma, cavolo nero saltato
Chianti-braised lamb shank, turmeric potato puree,
sautéed black cabbage
DolceDessert: 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 [email protected] www.fua.it
Photos by Berna Aydin