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

Contemporary Catalan shellfish mix with Modena Traditional Balsamic Vinegar by Acetaia Malpighi

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For shellfish and Modena Traditional Balsamic Vinegar jelly
Mazzancolle (shrimp) - 3
Shallot - 1
Laurel - 1 leaf
Shellfish broth - 500 ml
White wine - 50 ml
Agar agar                  
Modena Traditional Balsamic Vinegar aged 12 years - Acetaia Malpighi
For the salad
San Marzano tomato - 1
Green tomato - 1
Tropea red onion - 25 g
Marjoram - 1 small bunch
Maldon Salt
Tuscan monocultivar extra virgin olive oil Leccino
For the extra-virgin-olive-oil scented mayonnaise
Organic maize oil
Tuscan monocultivar extra virgin olive oil Leccino
Egg yolk
Dijon mustard
Champagne vinegar
Lemon juice
Separate the shrimp heads from the body.
Remove the shell from the body, eliminate the end part of their insides, and insert lengthwise a wooden skewer to prevent the shrimp from curling during cooking.
Remove the insides from the head, cut them in half and sauté them in oil with chopped shallot and the laurel leaf.
As soon as the shell becomes bright orange, soften with white wine and let evaporate.
Add the shellfish broth and reduce it to one third of its original amount. Then, filter the bottom layer of shellfish which has remained at the end of this step.
For a bottom layer of 200 ml, add 1 g of agar agar and boil for at least 2-3 minutes, keep stirring.
Now add the Modena Traditional Balsamic Vinegar, mix, filter again, and pour on a steel baking tin. The jelly should not be more than 2mm thick.
Let the mixture thicken at room temperature.
Remove tomato skins and seeds, and dice them. Repeat the same operation with the Tropea onion. Dress with Maldon salt, a few extra virgin olive oil and the small branch of marjoram, which will be removed before the dish is served. Let the salad rest for 20 minutes.
Prepare the mayonnaise according to the classic recipe. Mix the egg yolk, mustard, and vinegar. Drizzle maize oil until the 90% of its desired thickness is attained. Attain the desired thickness by addding a few extra virgin olive oil. Steady the mayonnaise with some drops of lemon juice and adjust salt.
Bring water to a boil in a saucepan, add salt, and dip the shrimps’ bodies in boiling water. Cook for 15 seconds and take them out. Remove skewers.
On a dish, place the mayonnaise, gently arrange the tomato and onion salad and place the shrimp. Cut the Modena Traditional Balsamic Vinegar shrimp jelly in rectangular strips and place a strip on each shrimp.
The dish can be eaten warm or at room temperature. 

The Rice Concentration

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Rice Sponge Cake 
500 g eggs
200 g granulated sugar
50 g honey
180 g 00 flour
120 g Acquerello rice flour
80 g melted butter
Whip up the eggs with sugar and honey for approximately 15 minutes. Sieve flour with the Acquerello rice flour you have previously made by grinding the rice with a thermomix. When the eggs are whipped, add the two types of sieved flours and mix carefully. Then add the butter, spread a layer of the mixture around one cm thick on a cake tin lined with baking paper. Bake at 200°C for 6 minutes. When ready, cut in cylinder-shape 6cm-wide pieces.
Rice and sour cherry cream
500 g milk
500 g cream 38 % fat
200 g yolks
220 g granulated sugar
100 g Acquerello rice flour
1 vanilla bean
100 g strained syrup sour cherries
Bring the cream, milk, and the vanilla bean to a boil. Meanwhile, stir well the Acquerello rice flour with sugar and yolks. When the mixture starts to boil, add the beaten yolks with sugar and rice flour, and stir vigorously to avoid lumps or overcooking the cream. Remove from heat and the add sour cherries. Pour in a 6cm-wide ring mold, keeping the mixture 1cm tall, and let cool.
Rice Palet and Jasmine Tea
300 g Acquerello rice
water as needed
15 g jasmine tea
Bring water to a boil, and brew tea for 6 minutes. Then filter the tea, keep the water, and bring it again to a boil. Add rice and cook it inside the water.
When the rice is ready, cool it down and stir with 100 g of icing sugar. Put it inside a 6cm-wide  cylinder mold, the mixture should be 1cm tall, and let it cool down inside the refrigerator.
Blackberry Pear
Pear and Sake Mousse
250 g pear purée
300 g meringue
250 g whipped cream
50 g sake
18 g animal gelatin
500 g blackberry jelly
Whip 100 g whites with 100g icing sugar and 100g granulated sugar.
Stir the purée in the meringue, mix the ingredients well, then add whipped cream, sake and animal gelatin which has been previously soaked in cold water then squeezed and melted in the microwave oven. Bind the mixture well and put it inside a 6cm-wide cylinder mold, keeping the mixture 1 cm tall, and freeze for three hours.
When frozen, take the mixture out of the mold, insert a toothpick at its center and put it back in the freezer.
Blackberry jelly
500 g blackberry juice
100 g granulated sugar
10 g lemon juice
25 g animal gelatin
Add sugar and lemon to the blackberry juice, then heat it to 50° C. Add the gelatin, which has been previously soaked in cold water then squeezed and melted in the microwave oven. Let it cool down for one night. The day after, melt at 25° C and dip the hardened pear mousse disk so that it is fully covered in jelly on all its sides. Let the excess jelly drip, place it on baking paper, and put it again  in the freezer.
Assembling the dish

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.