0km friday april 20 www.ganzoflorence.com rn in bo y an uscmenu t
0km born in tuscany this special dinner event marks the culmination of the apicius course sustainability in the italian food industry which features a zero km menu developed in every aspect by our students from the idealizaion of the menu and the pairing of wines to the production and service in the ganzo kitchen the goal of this dinner is to have an meal that is produced locally using production techniques that are environmentally friendly so that from the field to you plate the food is created while only creating minimal pollution in addition to a delicious meal there will be the opportunity to learn how to live your own life more sustainably to keep to make the world cleaner and greener for a better tomorrow appetizers culinary arts intermediate students hannah rath nicholas velto annie tollefson michaela ottoson main courses culinary art intermediate students esra husrev inhea cho gianni ferrara merve colak robyn anyonge vanessa lorig michelle burkholder katie jablonsky
pre desserts and desserts pastry certificate students raul cunha burcu yavuz merin ocku siti nadirah hamzah kelsey richards ottavia lezzi wines wine certificate students georgette quackenbush mustafa can ackura jennifer gross communication and menu creation hospitality certificate students tyler coons sara lochren ashley shumacher sustainability in the italian food industry course instructor dario marmo ganzo chefs martino borzoni senior souf chef paul salmeri junior sous chef/house manager for dinner events
menu amuse bouche baccelli e pecorino fava beans with sheep milk pecorino cheese antipasto carciofi ripieno con pecorino e pinoli artichoke stuffed with sheep milk pecorino cheese and pine nuts primo risotto di asparagi arrosto roasted asparagus risotto secondo saltimbocca alla romana con rosti di patate veal wrapped in prosciutto and sage with a potato rosti secondo vegetariano quiche di spinaci e ricotta con noci spinach and ricotta quiche with walnuts pre-dessert sorbetto di fragola con menta e balsamico strawberry sorbet with mint and balsamic reduction dessert torta di limone con gelatina di rabarbaro lemon tart with rhubarb jelly
wines by fattoria san michele a torri the agricultural estate fattoria san michele a torri is situated 15km from florence set amongst vineyards and olive groves in the middle of the chianti wine producing area at an altitude of 211 metres above sea level covering an area of 200 hectares of land of which approximately 50 hectares are occupied by vineyards 30 by olive groves and the remaining land by cereal crops and woodlands fattoria di san michele practically straddles the two appellation areas chianti colli fiorentini and chianti classico this is a habitat particularly suited to winemaking which produces smooth perfumed wines of great character paolo nocentini the current owner of the estate has injected new life therein and has renewed and expanded the cultivation activities directing them towards organic farming methods campotrovo this wine also takes its name from the vineyard campo trovo trovato found in which the chardonnay which represents 50 of the wine is grown the remaining 50 is comprised of trebbiano toscano which as its name indicates is typical of this area this is a very attractive grape to look at very rich in sugar and one which blends well with the bouquet of the chardonnay in the vineyard at san michele a torri they use the spur pruning and gouyot techniques with a density of approximately 4,000 plants per hectare and the harvest takes place when the grapes are fully mature usually around the beginning of september in order to preserve the whole perfume of these
grapes they choose to avoid placing the must in wooden vats and instead use cement ones which are well suited to the production of this type of wine at first all of the fruit and flower aromas typical of chardonnay are noticable while the trebbiano grapes give it alcohol and acidity ready for sale at the end of march campotrovo is a very pleasant wine with a rich bouquet and a degree of acidity which gives it its vivaciouness and sparkle that distinguishes it rendering it suitable for important dishes also grape variety chardonnay 50 trebbiano toscano 50 alcohol content 12.5%vol color straw yellow with hints of green aroma fruity with golden delicious apples and white flowers taste warm smooth tasty and fruity comments to be consumed within 2 years from harvesting food pairing white wines are traditionally served with fish but we recommend this wine with dishes such as trippa alla fiorentina tripe or lampredotto an offal dish typical to florence it is also very good served with vegetable first courses and dishes rich with aromatic herbs.