© DavidAndreWeiss
Interview

Gabriella Ganugi on America24 – Sole 24Ore

Gabriella Ganugi: la flessibilità si mette in valigia Divisa tra Usa e Italia, l’imprenditrice, cuoca, scrittrice e archittetto da 22 anni si dedica all’istruzione internazionale nella sua Florence University of the Arts, dove “si impara facendo” Tutto iniziò da un cartello. Tenuto in mano…

© DavidAndreWeiss
Interview

From JBF blog – Ask a Chef

Italian Cooking with Gabriella Ganugi An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New…

© DavidAndreWeiss
Interview

Gabriella Ganugi on Taste Matters

On this Italy-themed episode of Taste Matters, Mitchell Davis was joined by chef and educator Gabriella Ganugi, founder of the Palazzi Florence Association for International Education. With academic programs in culinary arts, food science management, interactive digital media, and more, students gain an intimate…

© DavidAndreWeiss
awards

Adriano Olivetti Award for Apicius Innovation

Nov 24, 2015 – FUA was nominated the first place winner of the Premio Adriano Olivetti in the area of research and innovation. FUA participated with a project based on the experiential learning methodology of its hospitality division, Apicius, whose model focuses on educational…

© DavidAndreWeiss
awards

USF President’s Global Leadership Award 2012 GABRIELLA GANUGI

Dr. Ganugi was recognized by USF for her extraordinary efforts in international leadership and accomplishments. Tampa, FL – FUA and Palazzi founder and president Gabriella Ganugi was the recipient of the President’s Global Leadership Award at the graduation commencement ceremony of the University of…

GG Recipes

String beans with garden vegetables

Serves 4  Ingredients 2 lbs string beans 1 onion 1 carrot 1 celery stalk 4 ripe tomatoes  1 tsp finely diced parsley  1 cup of vegetable broth extra virgin olive oil salt and pepper Dice all vegetables except for the string beans into 1/3…

GG Recipes

Zucchini with shallots

Serves 6 INGREDIENTS 2 lbs of zucchini 4 leaves of basil 1 pinch of chili pepper 3 shallots, thinly sliced 3 tbsp extra virgin olive oil salt and pepper Clean the zucchini and slice them into rounds about 1/4 of an inch think. Add…

GG Recipes

Braised bell peppers

Serves 4 Ingredients: 5 bell peppers (clean and cored, chopped into small cubes) salt and pepper 1 lb tomato sauce (or 11 oz Pachino tomatoes, halved) 3 large onions, finely sliced 3 tbsp extra virgin olive oil 1 tsp grated lemon rind 1 chili…

GG Recipes

Reginette pasta with pesto

[Please note: pasta shown in photo is linguine] Serves 4  Ingredients: 13 oz reginette pasta 2 potatoes, chopped into cubes 4 1/2 oz green beans, cleaned and chopped 6 basil leaves per person 1 tbsp pine nuts 3 tbsp grated Parmigiano Reggiano 2 tbsp…

GG Recipes

Sea bass en papillote on a bed of potatoes 

Serves 4 Ingredients: 1 whole 2 lbs sea bass 1 onion, sliced into very fine rings 1 orange  parsley 3 potatoes 1/2 cup of white wine  orange peel, sliced finely into strips the juice of 1/2 orange  extra virgin olive oil  salt and pepper…

GG Recipes

Artichoke Omelette

Serves 4 4 eggs  4 artichokes  2 tbsp grated parmesan  2 tbsp milk  fresh grated pepper  salt  flour    To clean the artichokes, begin by removing the outer leaves to obtain the hearts. Cut away about 3/4 inch of the ends. Peel the rounded…

GG Recipes Le Formiche Videorecipes

Apple Cake

Serves 4 INGREDIENTS just over 1 1/2 cups of flour 1/2 cup of sugar 1/3 cup of butter 2 eggs 2 lbs Golden apples juice and grated rind of 1 lemon 1 cup of milk 1 shot glass of rum Preheat the oven to…

books

GG Kindle Books

Gabriella Ganugi’s personal and family recipes are available in “The Girl Who Counted Ants” – part cookbook, part memoir of a life journey that led to the opening of Apicius in 1997. The Girl Who Counted Ants is available on Kindle at the following…