Apicius School of Hospitality is celebrating the official opening of the new Palazzo dell’Ospitalità. The beautiful new campus facility is located on Via Ricasoli, a few steps away from the Duomo in the heart of the city center. Apicius School of Hospitality is celebrating the official opening of the new Palazzo dell’Ospitalità. The beautiful new campus facility is located on Via Ricasoli, a few steps away from the Duomo in the heart of the city center. 

New building features include:

Expanded classroom spaces
New sports and dance facilities
Dorm-style residence for students
Two new CEMI (Dimora FUA Guest Apartments and Sorgiva spa learning labs)
New layout for Fedora pastry shop learning lab

“The new building is the result of a precise vision and education system,” explains Massimo Bocus, Director of Food and Wine Studies and Executive Sous Chef of Apicius. “The integrated environment of Palazzo dell’Ospitalità is inspiring and helps foster students' cultural interaction within the community. This has been one of Apicius’ cornerstones since day one.”

A key focus of the facility is the concept of wellness as an increasingly important core aspect of the hospitality industry. Expanded curriculum implemented at the new Palazzo reflects the integration of wellness principles to areas of study from hospitality management to nutrition and dietetics. Other key areas of academic development include increased course offerings in existing disciplines such as event management and wine studies, new offerings in spa management and real estate management, and enhanced Apicius Associate Degree/Certificate Career programs that provide a dynamic and international alignment to the demands of the increasingly global hospitality industry.

“Florence is an open air museum. While learning hospitality, students also absorb the local culture while being immersed in diverse areas such as art, fashion, wellness, and gastronomy. I believe it is impossible to understand a discipline without experiencing the culture and the context surrounding it,” explains Andrea Trapani, Executive Chef and General Manager of Apicius.