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FOOD BOOKS

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INGORDA FOOD BOOKS

FUA's hospitality division, Apicius, teaches and mentors hospitality managers and chefs. The books below showcase their culinary involvement and are a great guides to the Italian food scene. Click on the item you would like to learn more about from the list below.

 

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The Four Seasons of the Tuscan Table

The first book in the Ingorda line of cookbooks, The Four Seasons of the Tuscan Table is a collection of typ- ically Tuscan recipes organized by season. It offers easy recipes and stresses the importance of using in- gredients when they are in season and at their peak of freshness... 

 

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Teaching Traditions

A novel approach to presenting Italian cuisine through the eyes of eight chefs who are also instructors at APICIUS: the Culinary Institute of Florence, Italy. It is a book that is the result of a joint project between school and students, administrators, teachers, and chefs... 

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Chocolate Seduction: A Tribute to Andrea Bianchini

This little book of recipes is intended to whet the appetite(s), reinterpreting the classic steps of seduction with the whimsical and sumptuous creations of Florentine chocolatier Andrea Bianchini... 

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Aperitiviamo? A Firenze!

We’ve consumed a myriad of drinks and countless platters of finger foods to capture an ample frame of Florence during aperitivo time. The places and people featured in the “Best of the Best” section have ren- dered our experiences rich and full of fond memories... 

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Innovations: New Appetites in the Tuscan Kitchen

In this book we’ve taken two Tuscan chefs, both young and passionate about international cuisine, and reinserted them in the traditions of their native territory by requesting new interpretations of traditional Tuscan dishes according to their individual instinct and cooking style... 

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Buca dell'Orafo: Atypical Tuscan Food Affair

This book combines the traditions of Tuscan food with the passion of Chef Giordano Monni to explore the very unique restaurant, Buca dell’Orafo. Located just a few meters from the historic Ponte Vecchio, this charming restaurant offers an ever-changing, seasonal menu... 

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Culinary Portraits of Florence

This gastronomic guide to Florence does not have the aim to define the city nor leave the definition too open-ended; it is a carefully studied selection of places and stories beyond the traditions and monuments that belong to this city that are worth discovering and trying...

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Ganzopoli: Community, Culture, Cuisine and Art

Ganzopoli takes a special look at GANZO, a cultural association jointly created by APICIUS and the Florence University of the Arts. In this sizable book, we review this "cool" new space for culinary, cultural, and artistic exploration... 

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Firenze A Colori: A Neighborhood Guide

After the museums, the architecture, the restaurants: Where do the long-term visitors, short-term workers and students turn to for practical living in Florence? Ingorda for Florence Campus Publishing created a specialized guide to help readers discover a more livable Florence... 

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Ten Years of Tuscan Flavor: Apicius @ James Beard Recipes

This special recipe book celebrates Apicius’ tenth anniversary of dinner events at the James Beard Foundation in NYC, America’s premier food organization and organizer of the yearly James Beard Awards. Ten chapters feature recipes from each year... 

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WHERE TO BUY

WHERE YOU CAN BUY OUR BOOKS

The FUA university press is headquartered at the FUA J School campus in Via dell'Oriuolo 43, just a few steps from the Duomo.

Ingorda per Florence Campus Editore
Via dell'Oriuolo 43, 50122 Firenze
phone: +39 0550332745
email: press@fua.it

 

 

 

 

 

   

 

     

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