1.0GABRIELLA GANUGIhttps://www.gabriellaganugi.com/itStaffhttps://www.gabriellaganugi.com/itrich600338<blockquote class="wp-embedded-content" data-secret="kq2zRUxeuB"><a href="https://www.gabriellaganugi.com/it/from-jbf-blog-ask-a-chef/">Dal blog JBF – Chiedi allo Chef: La cucina italiana con Gabriella Ganugi</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gabriellaganugi.com/it/from-jbf-blog-ask-a-chef/embed/#?secret=kq2zRUxeuB" width="600" height="338" title="“Dal blog JBF – Chiedi allo Chef: La cucina italiana con Gabriella Ganugi” — GABRIELLA GANUGI" data-secret="kq2zRUxeuB" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.gabriellaganugi.com/wp-content/uploads/2016/08/6-file001977-Edit.jpg20481536Ask a Chef: 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 York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence’s Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy. — Who’s been your biggest inspiration?  My grandmother. What is your inspiration behind the menu for this Beard House event?  Tuscany. What’s a dish on your Beard House event menu that you’re especially excited about or proud of, and why? Chicken liver semifreddo with aceto balsamico tradizionale di Modena DOP extravecchio. It reminds me of my […]