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 info@fua.it www.fua.it

Photos by Berna Aydin