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Meet the Ganzo Staff
By Sammantha Teller
Photo by author
Ganzo - a community-focused establishment has impressed foodies since its opening with its traditional and unique tastes involving Italian cuisine. Its primary role is as a teaching
lab for the Apicius International School of Hospitality students at FUA, and always produces new and exciting recipes that the general public can enjoy. Behind the cuisine and
services available at Ganzo are four individuals who represent the professional aspect of the school restaurant and ensures that it runs smoothly. Coming from various types of
backgrounds and experiences, the fusion of these four individuals creates a hospitality experience that cannot be found anywhere else. For a culinary establishment to thrive, it is
very important for its implementors be passionate about their craft as well as knowledgeable in their fields. Gianni, Livia, Lapo, and Alfonso put forth these qualities, and we caught
up with them to share their perspectives and goals for Ganzo:
Gianni Rossiello, Co-Manager, top-left:
After 20 years dedicated to the field of architecture, Gianni decided to move from Bari (Puglia) and come back to Florence: the city where he completed his degree, the city he never
stopped being in love with, the city where he has now started his second life completely immersed in an atmosphere made up of flavors, tastes, cultures, and freshness. He currently
teaches various Food and Culture classes at Apicius International School of Hospitality, and co-manages Ganzo, the school restaurant and Palazzi CEMI associated with Apicius. What
he loves most is "to let the students to cultivate their passions and follow them."
Alfonso Vitale, Chef, top-right:
Alfonso grew up surrounded by cuisine, picked up the craft early on as a boy growing up in Sorrento, and has cultivated it ever since. When starting out as a mini-market manager,
Alfonso knew that he would have to work very hard to arrive at the level he is today. During school he worked as a kitchen porter in a restaurant, and ended up completing his
culinary studies in Parma. From there Alfonso worked with Bruno Barbieri, a renown chef and current judge of Italian Master Chef. Alfonso has trained in the style of French cooking,
reinforcing that he is a chef with no boundaries. Alfonso has also worked for Michelin-starred restaurants all over Italy as well as a 4-star chalet in Switzerland. His role at Ganzo
includes those of chef and Apicius culinary instructor. Alfonso shares the history of the kitchen with his students in addition to the techniques. “It is not just about cooking but how to
arrive at the final point.”
Livia le Divelec, Co-manager, bottom-right:
After pursuing a Bachelor’s Degree in Enology and Viticulture and a Master’s Degree degree in Enology at Università degli Studi di Firenze, Livia le Divelec began her professional
training through internships at Fattoria Lilliano and Castello di Gabbiano in Tuscany. Before receiving her first teaching appointment at Apicius in 2010, she worked with the
consortium Chianti Colli Fiorentini for events such as Vinitaly. She was appointed as the Apicius wine studies Academic Coordinator in September 2011. As for her role at Ganzo, her
goal is "to contribute positively to the didactic goals for students and faculty members while creating innovative and elegant experiences for the restaurant’s clients."
Lapo Bartalesi, Co-manager, bottom-left:
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Lapo has been exposed to hotel management from birth, thanks to his father who was a concierge at a 4-star-hotel in Fiesole. With the goal of becoming a food and beverage
manager, as a teenager he decided to complete his studies in hotel management. He trained professionally all over Tuscany and in Edinburgh, Scotland, and upon his return he
managed a local osteria for 15 happy years. It was during this period that he fine-tuned his passion for wine and earned the highest level of recognition from AIS (Association Italiana
Sommelier) in 2004. Lapo also discovered his other passion for teaching and has been a part of the Apicius faculty since 2005. As for his recent entrance within the Ganzo
managerial team, he states that it's an opportunity to "continue contributing to restaurant management, my initial professional interest, without sacrificing my love for wine and
teaching."
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New Emerging Italian Designers at FLY
By Sammantha Teller
Fashion enthusiasts in the Tuscany area should be on the look out for two up and coming designers Alessandra Pezzati and Eva Di Franco whose May 6th appearance at FLY marks
the debut of their collaboration with FAST's retail space. The two designers are represented in the joint fashion exhibit called Metamorphosis: Fashion Unfolds to show off their new
spring/summer lines. Both designers add a unique flare to their collections that set them apart from the rest of the fashion community.
Alessandra Pezzati is the founder of Build Your Bag (BYB). BYB is an “ethical and eclectic project of modular bags made from high quality Tuscan leather.” Her most recent spring and
summer collection began in July of 2013. Since then she has put many hours into the completion of her bags with the hopes that she can create a look for the everyday women. In
general Alessandra gets her inspiration from the concept of functionality fashion. Her bags are able to bring the wearer options from a day to day basis as well as provide freedom
from the ordinary. From the brand's multitude of colors to its various add-ons, the style brings expression to women of all ages. For the collection being shown on May 6th, she
states that her inspiration comes from Florence. She wanted this collection to be dedicated to the “traditional colors and feels of the Florentine countryside.” Alessandra is curious to
discover what the public’s reactions towards her new line will be but she hopes for the best. She is extremely excited to be showing at FLY and can't wait for people to see her newest
line that is a “quality item to last.”
Eva Di Franco is the founder of 2enty26. The line is “a creative brainwave investigating the relationships between human body and cloth, for a three-dimensional fashion experience.”
Eva’s collections are made of jersey material for comfort and freedom. The new spring/ summer collection allows for different ways of wearing as well as elastic and oversized
comfort. For this collection Eva takes inspiration from the culture of Japan. She uses Japanese aesthetic principles to portray the collections simplistic geometric forms and basic
elements of design. This gives her collection a timeless and natural aspect that can work for any age group's wardrobe. Eva states that “she has shown her most recent collection
before and has gotten a good response from the public, so she is hoping to have the same from the audience visiting FLY.”
Metamorphosis: Fashion Unfolds also features the coursework of FUA students involved in the Spring 2014 fashion courses at FAST. Both featured emerging designers are
extremely excited and hope to inspire young people today trying to pursue their dreams in the fashion industry.
For further information on the designers:
2enty26.tumblr.com
www.bybfirenze.it
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What’s in Season at Fedora
By Sammantha Teller
Photo by Faith Roane
If you’re ever in the area of Via Gulfia and want a sweet treat head on over to Fedora, the Apicius pastry shop and creative learning lab packed with sweet and savory flavors! From the
second one-steps into this establishment you will be over whelmed with heavenly smells of pastries right out of the oven. Sous chef Cristian Casini and the staff/faculty assist the
teachings of the craft to the local FUA students who in turn help produce seasonal products. Since Fedora is always coming up with new recipes, every season features new sweets
and flavors. Chef states that the inspiration behind each new recipe has to do with sensation. If he creates sensational recipes, his students will absorb this feeling and in turn be
inspired to create something just as amazing.
Speaking of sensations, there are five new recipes that are a must try. Starting with the Lattea, a heavenly milk chocolate, vanilla cream, and dark chocolate sponge cake. Next up is
the White Velvet for the white chocolate lover complete with orange cointreau, orange bavarian, and coconut dacquoise. The Sacher is for the one who enjoys jam, complete with
apricot jam, dark chocolate cake, and topped with a smooth chocolate fondant. If you’re one who likes their cake and cookies then this next one is for you – a combination of whisky
and chocolate ganache, chocolate and almond cream cookies, and topped with a coffee butter cream is what makes up the Opera Tart. Finally the last of the new seasonal treats is
for a more delicate taste bud. The Pear and Violet is made up of pear mousse, violet raspberry jelly, and pear clafoutis. There is one dessert however that will always be a staple at
Fedora. The Power of Love is complete with raspberry jelly, chocolate mousse, and topped with a chocolate fondant. As for the new desserts, the one to watch out for is the White
Velvet. A must taste according to the Fedora staff.
There are bakeries on every corner of Firenze and one might ask themselves why Fedora? Besides the unique twists on desserts and cozy atmosphere, it offers a wide variety of
flavors from around the world including recipes from France, Italy, and Austria. Everything is fresh and baked daily to pair perfectly with your morning coffee, as well as affordable.
Also most of the desserts are student-made, which gives a sense of community to this bakery. With the Easter season just around the corner clients should watch out for exciting
architectural eggs along with fun ones for kids. The popular skull versions will also make their way back.
Fedora is an exciting experience for your taste buds that one should try, if you’re a local or just passing through! Check out new creations and flavors at the Fedora FB page. Curious
about an Italian pastry chef's perspective? Sous Chef Cristian Casini was recently featured in a web interview, read about him here.
About the author/photographer: Sammantha Teller and Faith Roane are Spring 2014 volunteers through FUA's SLD Community Outreach extracurricular program.
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COPYRIGHT © 2014, FOUNDATION PALAZZI - VILLA BRILLI PERI VIA GUELFA 85-114-116 / PALAZZO BOMBICCI GUICCIARDINI STROZZI CORSO TINTORI 21, FIRENZE
An esteemed lyrical soprano artist and respected instructor – Susanna Piccardi is the epitome of what a true
musician represents. Starting at the age of six, Susanna began her journey as a vocalist performing as a soloist in a
children’s choir. As she matured, she continued her studies at the Conservatorio Statale di Musica Luigi Cherubini in
Florence where she received her degree in vocal performance. From there she moved on to master level studies with
famous opera singers such as Renata Tebaldi, Mirella Freni, and Luciano Pavarotti. Susanna won several international
singing competitions and performed in theaters in Germany, Austria, Switzerland and France. An important break in the
early stages of her career was an audition with the acclaimed German conductor Gustav Khun, and subsequently the
opportunity to sing German repertoire in Austria and Germany.
Currently at FUA, Susanna works as a vocal coach and instructor of technique. She teaches two classes, Voice Coach,
which is for beginner singers, and Opera Singers: Vocal Techniques for more advanced students. Susanna believes that to
be a good singer, there must be a combination of talent, a distinct voice, technique, and a deep study of the personality
and character of roles. With every lesson she tries to evoke these qualities in her students. There must also be an
understanding that each role or part undertaken must come with a deep knowledge of the role itself in order to be able to
express emotion to the audience. “Singing is my job and my biggest passion.” Susanna shares that when she sings, she
seeks to “create a bridge between herself and the audience by communicating her emotions to the viewers through her
voice.” She teaches her students the aforementioned key qualities especially from the perspective of professional singing.
Susanna strives to see improvement from her students and ultimately, when she teaches she is “learning back” from the
experience.
Susanna admits that the in the current times, in Italy it is very difficult for one to find the opportunity to work in the
performing arts. “There are few shows and many singers.” However, music and the arts in general are very important for
the national culture. Her advice to musicians starting out is inspired by Lilli Lehman. Lehman, one of the best singers of the
20th century, wrote in 1910 that to sing professionally, "the singer needs two lives: one to learn and the other to sing."
Article by Sammantha Teller
Photos courtesy of Susanna Piccardi
FACULTY PROFILE:
SUSANNA PICCARDI

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