In 2009, Apicius International School of Hospitality continued its international collaboration with the James Beard Foundation through a new multidisciplinary culinary project dedicated to the identity, landscape, and flavors of the Tuscan Maremma. Combining gastronomy, wine culture, sustainability, publishing, and experiential education, the initiative transformed a gala dinner into a broader cultural narrative centered on one of Tuscany’s most fascinating regions.
Developed through the academic programs of Apicius and The American University of Florence, the project brought students directly into every phase of the event’s development, from menu research and wine studies to hospitality management, storytelling, visual communication, and publishing.
The dinner menu presented a contemporary interpretation of traditional Tuscan cuisine inspired by the landscapes and culinary heritage of Maremma. Guests experienced dishes such as pappa al pomodoro with potato foam and calamari, sheep’s milk ricotta tortelli with ragù, pappardelle with duck and juniper sauce, wild boar stew, and ricotta tart scented with orange. Each course was paired with carefully selected wines from Tuscan producers committed to biodynamic and sustainable viticulture, including wineries such as Antinori, Loacker, Campinuovi, and Podere La Marronaia.
The educational experience extended beyond the culinary event itself through the creation and promotion of the student-produced publication Shades of Maremma, developed by publishing students as part of the project’s interdisciplinary approach. The book explored the essence of the Maremma region through food, wine, landscape, sustainability, and local traditions, documenting the cultural context behind the menu and the producers featured during the James Beard Foundation event. The publication became both a creative editorial project and a cultural companion to the gala dinner, allowing students to merge gastronomy with storytelling, design, and research.
Students participated directly in the editorial development of the publication, including content research, interviews, recipe documentation, visual direction, layout design, and promotional activities connected to the New York event. The book was presented alongside the dinner experience, reinforcing the project’s mission of communicating Tuscan culture not only through cuisine, but also through narrative and contemporary publishing.
Preparation for the initiative unfolded over several weeks in Florence before culminating in a week of events in New York City. Students worked inside the James Beard House alongside chefs, hospitality professionals, faculty members, and producers, gaining firsthand experience in international event production, kitchen coordination, wine communication, fine dining service, and guest relations within one of America’s most prestigious culinary institutions.
By integrating culinary arts, wine education, sustainability, publishing, and hospitality, the 2009 James Beard Foundation collaboration embodied Apicius’ evolving educational philosophy: transforming academic learning into immersive professional practice while presenting the authentic culture of Tuscany to an international audience.