In 2011, from the collaboration between Apicius International School of Hospitality and the James Beard Foundation, the international experiential learning program TuttoToscana was officially launched. Created to promote Tuscan culture abroad through gastronomy, wine, hospitality, publishing, communication, and interdisciplinary collaboration, TuttoToscana was conceived as a bridge between academic education and professional practice, transforming students into active participants in the creation and execution of real international events hosted in major U.S. cities and prestigious culinary venues.
More than a study away program, TuttoToscana became a living laboratory where culinary arts, wine studies, photography, publishing, event management, and cultural storytelling converged to present contemporary interpretations of Tuscany and Italian regional identity to international audiences. Students collaborated directly with chefs, sommeliers, faculty members, photographers, designers, and hospitality professionals, participating in every stage of production — from menu development and kitchen preparation to branding, logistics, publishing, communication strategies, guest experience, and event execution.
The first official event presented under the TuttoToscana name debuted in 2011 with “The Italian Riviera”, hosted at the Astor Center in New York City. Conceived as a deluxe aperitivo experience, the event explored the coastal cultures and flavors of Liguria and Northern Tuscany through interactive tasting stations paired with wines from Santa Cristina Estate, part of the historic Marchesi Antinori group.
Chef Andrea Trapani, originally from Liguria, brought a personal interpretation of Riviera cuisine inspired by maritime traditions, local craftsmanship, and the relationship between sea and land. The culinary experience reflected the geography of the Italian Riviera, where delicate seafood preparations coexist with the stronger flavors of the nearby Tuscan countryside and Apuan Alps. Guests were invited to move freely between tasting stations, recreating the convivial rhythm of Mediterranean aperitivo culture while experiencing carefully curated food and wine pairings.
The event also represented an important educational milestone for TuttoToscana students, who worked alongside faculty and hospitality professionals on culinary preparation, wine presentation, event logistics, branding, communication strategies, and guest relations. The launch of the official TuttoToscana blog and social media platforms further expanded the project into digital storytelling, documenting the behind-the-scenes development of the experience through interviews, photography, and live event coverage.
The 2011 edition culminated with the presentation and promotion of the interdisciplinary publishing project 5 Senses: A Guide to the Italian & French Riviera, developed collaboratively by students from the publishing, photography, communication, and hospitality departments. Conceived as an extension of the TuttoToscana experience, the book explored the Riviera through gastronomy, wine, travel culture, visual storytelling, and sensory experience, translating the atmosphere of the Mediterranean coast into an editorial narrative.
Students participated directly in editorial research, photography production, interviews, graphic design, visual direction, and promotional communication, transforming the publication into an integral component of the event rather than a separate academic assignment. Presented during the New York experience, 5 Senses: A Guide to the Italian & French Riviera embodied TuttoToscana’s interdisciplinary philosophy, where hospitality, publishing, storytelling, and cultural communication merge within a real-world international educational framework.