Worldwide Vegetarian Ramen This recipe from Apicius chef students and faculty puts a spin on Japanese ramen by adding vegetables from around the world. Flavors include a dash of tom kha phak, anise, kaffir leaves, and galangal for a truly global dish.
This Florentine recipe from FUA-Apicius students and faculty is ideal for breakfast and lunch. It is also great for beginners as the poached egg and Balsamella* sauce can be reutilized in a variety of other dishes. *Balsamella is the Tuscan name for Bechamel sauce and one of the five mother sauces. For this recipe, the Tuscan name is used according to the Artusi’s Science in the Kitchen and the Art of Eating Well.
We have another delicious, homegrown recipe from GG this week! “Dell’orto” translates to “from the vegetable garden” which is perfect for this summery dish. Gather guests around your table to enjoy this simple yet satisfying dinner addition. If this delightful dish sparks your interest in culinary arts, hospitality or event management, check out our blog about SAI’s Career Certification programs.
On the menu this week from GG’s recipes is a sweet and colorful dish – the perfect addition to any summer table. Peperonata gives you the opportunity to hit your local farmer’s market, or better yet, your own garden to collect fresh bell peppers, tomatoes, onions and basil. Your guests will love this refreshing and tangy recipe!
Reginette al pesto This week’s recipe “di GG” includes ribbon-shaped pasta and a Genovese delight! Pesto adds not only a tangy bite to this dish – but also a splash of color. Served with potatoes and green beans, this pasta will surely keep the guests around your table happy. Learn more about culinary arts, wine studies and hospitality by visiting our page “How to Expand Career Options with a Career Certificate?
This week’s culinary delight from GG’s recipes comes in the form of a tortino, or frittata. Simple ingredients make for delicious flavor. The dish can be enjoyed morning, afternoon and night! If these innovative yet classic recipes appeal to your creative side, head over to our blog, “How to Expand Career Options with a Career Certificate?” to explore professional opportunities through SAI.
This is a Tuscan favorite we never tire of – especially for its spicy kick! This week’s “Le Ricette di GG” feature is a Spaghetti alla Carrettiera recipe, a staple of Florentine families and restaurants alike. At first bite, you might feel momentarily transported to a ristorante in centro! This may also whet your appetite to explore our Culinary Arts Career Certificate program through Florence University of the Arts.
This week from “Le Ricette di GG” we are taking on an Italian classic: Eggplant Parm. There is an age-old debate over whether it’s better to dredge or fry the eggplant. Our version calls for grilling the eggplant at high heat, which can also be done the evening prior. This maintains all the flavor without frying!
Since most of us are at home these days, SAI felt it was a great time to share the inspired culinary work of our partner school in Florence. Apicius is the Culinary and Hospitality department of Florence University of the Arts – The American University of Florence. The kitchens at Apicius emit enticing smells from the delicious creations prepared by professional chefs and their students-in-training.
SAI is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.