Hands-on cooking classes taught by professional chefs, wine appreciation classes with experts, gastronomic walking tours. This is the Apicius experience, a full immersion in Italian food and art culture. Located in the historic center of the city, Apicius the Culinary Institute of Florence, offers the finest academic and short term food and wine studies in all of Italy. Programs are shaped either for those approaching "the art of Italian cooking" for the first time, or are already experts in the field. Apicius manages and runs GANZO restaurant, where those in its professional culinary and wine programs have the experience of cooking and working in a fine restaurant. Apicius Baking and Pastry students also run the bakery shop called FEDORA. Apicius at Florence University of the Arts is the first academic entity in Italy to receive the WACS Recognition of Quality Culinary Education. Its Chefs are:
Massimo Bocus, Executive Sous Chef, Apicius International School of Hospitality
Simone De Castro, Pastry Chef, Apicius International School of Hospitality
Andrea Trapani (di profile), Executive Chef, Apicius International School of Hospitality
Executive Sous Chef
Contemporary Catalan shellfish mix with Modena Traditional Balsamic Vinegar by Acetaia MalpighiBack to top
The Rice ConcentrationBack to top
Place at the center of 30cm-wide rounded dish a generous drop of chestnut honey. Place on top of it the sponge cake, the sour cherry cream, then the rice disk, and the blackberry-iced sake pear mousse on top. Decorate with a gold leaf, meringue, chocolate decorations.