La Primavera in Tavola: A South American Twist

Culinary students at FUA prepare traditional dishes to represent the season at Ganzo.

Ganzo, the Apicius restaurant, is a big attraction on Thursdays nights when students feature their themed dinners inspired by dishes around the world. Students in various hospitality and cooking classes are involved in the restaurant to gain hands-on experience in the field. The students both prepare and serve the dishes each week.

“First semester students start in the front of the restaurant to understand what goes on. Later, they move to the back to start buying ingredients and working with the food in the culinary program,” said Mattia Rondinelli, FUA hospitality manager.

On Thursday April 5th, students from session III of “Worldwide Cuisine” culinary arts classes were inspired by the Spring season, using South American flavors. The menu was six courses, each imagined and performed by the class. On the menu were items such as corn tamales, sea bass and white chocolate mousse.

All of the ingredients used can be found at local markets in the springtime. In Tuscany, spring is a season of rebirth. The diet must be rebalanced to prepare for summer, using many fresh fruits and vegetables. The menu prepared by students signals the start of the new season. 

South America was one of the featured areas of the evening, and the preference of corn-based products, spices, potatoes, and fish was reflected in the Ganzo menu. Though South American climate is different from Tuscany, the student team definitely sought to express the seasonal emphasis for both areas.

Each week, intensive preparation goes into creating a six course themed meal for guests. The restaurant creates the overall theme, which was spring time, while the professor of the class challenges the students to integrate a worldwide flavor. This is how the South American theme came about, as students were interested in preparing foods from this region that are typical in springtime. 
Students begin researching and brainstorming different items that could be featured on the menu. They spend all week perfecting the combination of foods to be served. 

“We do the menu according to, obviously, proteins, carbs, contents, sugars, otherwise you don’t have a nutritionally balanced menu,” explains Pietro Di Marco, the resident chef instructor.

Students work both individually and together with their classmates and professors to create a themed menu and then serve it to the public. They focus on the freshness and colors of food, along with the nutritional balance among the six courses. Session III classes concluded last week. 

Anyone is welcome to attend the themed dinners at Ganzo, but reservations are required. 
For more information on Ganzo, check out the website.

If you are interested in attending a themed dinner, be sure to make a reservation by calling +39 055 241076.

 

   

 

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