Gabri (who counted ants), dreamed of designing a fashion collection, writing books for children, and making paper dolls. All proceeds will go to scholarships that fulfill the dreams of little girls throughout the world. Supporting “Le Formiche” Scholarships.   FORMICA REGINA | President Circle…

Gabriella Ganugi: la flessibilità si mette in valigia Divisa tra Usa e Italia, l’imprenditrice, cuoca, scrittrice e archittetto da 22 anni si dedica all’istruzione internazionale nella sua Florence University of the Arts, dove “si impara facendo” Tutto iniziò da un cartello. Tenuto in mano…

Italian Cooking with Gabriella Ganugi An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New…

On this Italy-themed episode of Taste Matters, Mitchell Davis was joined by chef and educator Gabriella Ganugi, founder of the Palazzi Florence Association for International Education. With academic programs in culinary arts, food science management, interactive digital media, and more, students gain an intimate…

Nov 24, 2015 – FUA was nominated the first place winner of the Premio Adriano Olivetti in the area of research and innovation. FUA participated with a project based on the experiential learning methodology of its hospitality division, Apicius, whose model focuses on educational…

Voorstelling van het boek La bambina che contava le formiche – meditazioni in cucina Reading in Italian, translation of text into English and French Presentation: Prof. Federiga Bindi, Director, Italian Cultural Institute, Brussels (fonte: Farnesina ) This memoir is a journey of perfumes, flavours, sentiments…

Dr. Ganugi was recognized by USF for her extraordinary efforts in international leadership and accomplishments. Tampa, FL – FUA and Palazzi founder and president Gabriella Ganugi was the recipient of the President’s Global Leadership Award at the graduation commencement ceremony of the University of…

Serves 4 Ingredients: 8 zucchini (choose a less narrow variety for stuffing) 11 oz lean ground beef 1 oz breadcrumbs soaked in milk  2 oz grated Parmigiano Reggiano  2 eggs salt and pepper extra virgin olive oil  1/2 lb small pachino tomatoes, halved 4…

Serves 4 Ingredients: 4 potatoes 4 carrots 2 bell peppers 1 onion, finely sliced into rounds 4 zucchini 2 small bunches of red radicchio 1 cup of white wine extra virgin olive oil salt and pepper Lay out 4 sheets of aluminum foil or…

Serves 6 Ingredients 4 large fennels 1 cup of milk 1 tbsp flour nutmeg 3 tbsp grated Parmigiano Reggiano salt and pepper extra virgin olive oil Whenever I make this recipe, I always prep and freeze extra fennel to save time on a rushed…

Serves 4 Ingredients 1 1/2 lbs dried salt cod flour 1 cup of extra virgin olive oil 4 cups canned tomato pulp parsley 2 garlic cloves 2 handfuls of boiled chard salt and pepper Place the dried cod in water to soften and desalt…

Serves 4  Ingredients 2 lbs string beans 1 onion 1 carrot 1 celery stalk 4 ripe tomatoes  1 tsp finely diced parsley  1 cup of vegetable broth extra virgin olive oil salt and pepper Dice all vegetables except for the string beans into 1/3…

Serves 6 INGREDIENTS 2 lbs of zucchini 4 leaves of basil 1 pinch of chili pepper 3 shallots, thinly sliced 3 tbsp extra virgin olive oil salt and pepper Clean the zucchini and slice them into rounds about 1/4 of an inch think. Add…

Serves 4 Ingredients: 5 bell peppers (clean and cored, chopped into small cubes) salt and pepper 1 lb tomato sauce (or 11 oz Pachino tomatoes, halved) 3 large onions, finely sliced 3 tbsp extra virgin olive oil 1 tsp grated lemon rind 1 chili…

[Please note: pasta shown in photo is linguine] Serves 4  Ingredients: 13 oz reginette pasta 2 potatoes, chopped into cubes 4 1/2 oz green beans, cleaned and chopped 6 basil leaves per person 1 tbsp pine nuts 3 tbsp grated Parmigiano Reggiano 2 tbsp…

Serves 4 Ingredients: 1 whole 2 lbs sea bass 1 onion, sliced into very fine rings 1 orange  parsley 3 potatoes 1/2 cup of white wine  orange peel, sliced finely into strips the juice of 1/2 orange  extra virgin olive oil  salt and pepper…

Serves 4 4 eggs  4 artichokes  2 tbsp grated parmesan  2 tbsp milk  fresh grated pepper  salt  flour    To clean the artichokes, begin by removing the outer leaves to obtain the hearts. Cut away about 3/4 inch of the ends. Peel the rounded…