By Apicius Staff Apicius alum and chef Shaul Paloge from Israel visited Florence in Spring 2017 to catch up with faculty and visit the campus. Shaul, who has visited in the past and shared his expertise with the Ganzo team, was featured at a special aperitivo featuring a Mediterranean ode to Italian and Israeli flavors. The menu included classic favorites such as falafel and tahini, arancini rice balls from Sicily, tumeric-flavored fish, eggplants in various versions, and a gorgeous platter of dates to conclude the evening. The special touch he brought was found in fusing different Mediterranean flavors, such as the arancini balls placed on a bed of tzatziki sauce, or stuffing the dates with Italian mascarpone. We recently interviewed Shaul for a closer look at how he developed the menu and advice on how students benefit from the Italian culinary training he himself experienced as a former student: Shaul, how did you compose the menu's dishes and flavors? Tell us about the recipes you presented at Ganzo. Tell us about the connection between the recipes and your studies in Italy. What was it like to come back to Apicius as a guest chef? Can you share some words of advice for current and future culinary students? |
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