Ask a Chef: Italian Cooking with Gabriella Ganugi<\/h1>\n<\/div>\n\n\n![\"Maritozzo,](\"https:\/\/www.jamesbeard.org\/sites\/default\/files\/blog\/additional\/ThinkstockPhotos-465033552.jpg\")
\u00a9 DavidAndreWeiss<\/p><\/div>\n
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\u2019s storied New York townhouse for over a decade. Later this month, Ganugi returns<\/a>, along with a talented team from Florence’s Apicius International School of Hospitality\u00a0for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region\u2019s 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<\/em> (or, the queen of Italian cooking) to find out which dish she\u2019s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.<\/p>\n—<\/p>\n
Who\u2019s been your biggest inspiration?\u00a0<\/strong><\/p>\nMy grandmother.<\/p>\n
What is your inspiration behind the menu for this Beard House event?\u00a0<\/strong><\/p>\nTuscany.<\/p>\n
What’s a dish on your Beard House event menu that you’re especially excited about or proud of, and why?<\/strong><\/p>\nChicken liver semifreddo with aceto balsamico tradizionale di Modena DOP extravecchio. It reminds me of my Sunday family meals.<\/p>\n
What\u2019s your guilty-pleasure food?<\/strong><\/p>\nMaritozzo<\/em>, a sweet roll made with eggs and yeast, cut in half and filled with fresh whipped cream.<\/p>\nTell us about the last great meal you ate.\u00a0<\/strong><\/p>\nDeep-fried baby octopus at a small trattoria in Livorno.<\/p>\n
If you could cook one meal for any person (historical, famous, living, or dead), who would be and what you serve them?<\/strong><\/p>\nI would make a caramelized apple tart for Oriana Fallaci, the Italian journalist.<\/p>\n
![\"\"](\"https:\/\/www.jamesbeard.org\/sites\/default\/files\/blog\/additional\/ganugi_gabriella%20copy.jpg\")
\u00a9 DavidAndreWeiss<\/p><\/div>\n
What was your first job in the industry? Who gave you your first big break?<\/strong><\/p>\nI would have to credit myself, for\u00a0when I became a food writer.<\/p>\n
Where do you find yourself eating out most often in your city these days?\u00a0<\/strong><\/p>\nMy absolute favorite is\u00a0Ganzo<\/a> on Via dei Macci in Florence, Italy.<\/p>\nWhat\u2019s the best advice you\u2019ve ever received?\u00a0<\/strong><\/p>\nWhen you get angry, wait 24 hours before replying.<\/p>\n<\/div>\n
\nSee more<\/h3>\n
Interviews<\/a> Events<\/a> Gabriella Ganugi<\/a> Events At James Beard House<\/a> Florence<\/a> Italy<\/a> Italian Food<\/a><\/p>\n<\/div>\n<\/div>\n<\/p>","protected":false},"excerpt":{"rendered":"
Ask 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\u2019s 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\u00a0for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region\u2019s 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\u2019s 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\u2019s been your biggest inspiration?\u00a0 My grandmother. What is your inspiration behind the menu for this Beard House event?\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":374,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[16],"tags":[],"class_list":["post-373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview"],"yoast_head":"\n
Dal blog JBF - Chiedi allo Chef: La cucina italiana con Gabriella Ganugi - GABRIELLA GANUGI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gabriellaganugi.com\/en\/from-jbf-blog-ask-a-chef\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dal blog JBF - Chiedi allo Chef: La cucina italiana con Gabriella Ganugi - GABRIELLA GANUGI\" \/>\n<meta property=\"og:description\" content=\"Ask 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\u2019s 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\u00a0for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region\u2019s 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\u2019s 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\u2019s been your biggest inspiration?\u00a0 My grandmother. What is your inspiration behind the menu for this Beard House event?\u00a0 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. 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After all, she has been making an annual sojourn to Mr. Beard\u2019s storied New York townhouse for over a decade. 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\u00a9 DavidAndreWeiss<\/p><\/div>\n
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\u2019s storied New York townhouse for over a decade. Later this month, Ganugi returns<\/a>, along with a talented team from Florence’s Apicius International School of Hospitality\u00a0for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region\u2019s 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<\/em> (or, the queen of Italian cooking) to find out which dish she\u2019s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.<\/p>\n —<\/p>\n Who\u2019s been your biggest inspiration?\u00a0<\/strong><\/p>\n My grandmother.<\/p>\n What is your inspiration behind the menu for this Beard House event?\u00a0<\/strong><\/p>\n Tuscany.<\/p>\n What’s a dish on your Beard House event menu that you’re especially excited about or proud of, and why?<\/strong><\/p>\n Chicken liver semifreddo with aceto balsamico tradizionale di Modena DOP extravecchio. It reminds me of my Sunday family meals.<\/p>\n What\u2019s your guilty-pleasure food?<\/strong><\/p>\n Maritozzo<\/em>, a sweet roll made with eggs and yeast, cut in half and filled with fresh whipped cream.<\/p>\n Tell us about the last great meal you ate.\u00a0<\/strong><\/p>\n Deep-fried baby octopus at a small trattoria in Livorno.<\/p>\n If you could cook one meal for any person (historical, famous, living, or dead), who would be and what you serve them?<\/strong><\/p>\n I would make a caramelized apple tart for Oriana Fallaci, the Italian journalist.<\/p>\n \u00a9 DavidAndreWeiss<\/p><\/div>\n What was your first job in the industry? Who gave you your first big break?<\/strong><\/p>\n I would have to credit myself, for\u00a0when I became a food writer.<\/p>\n Where do you find yourself eating out most often in your city these days?\u00a0<\/strong><\/p>\n My absolute favorite is\u00a0Ganzo<\/a> on Via dei Macci in Florence, Italy.<\/p>\n What\u2019s the best advice you\u2019ve ever received?\u00a0<\/strong><\/p>\n When you get angry, wait 24 hours before replying.<\/p>\n<\/div>\n Interviews<\/a> Events<\/a> Gabriella Ganugi<\/a> Events At James Beard House<\/a> Florence<\/a> Italy<\/a> Italian Food<\/a><\/p>\n<\/div>\n<\/div>\n <\/p>","protected":false},"excerpt":{"rendered":" Ask 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\u2019s 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\u00a0for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region\u2019s 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\u2019s 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\u2019s been your biggest inspiration?\u00a0 My grandmother. What is your inspiration behind the menu for this Beard House event?\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":374,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[16],"tags":[],"class_list":["post-373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview"],"yoast_head":"\nSee more<\/h3>\n