VIA DEI MACCI 85 R (red)
PHONE 055-241076
www.ganzoflorence.it

Ganzo is the new restaurant of Apicius International School of Hospitality and Florence University of the Arts (FUA). Ganzo (a Tuscan expression that means "cool") is not only is not only for great food, but is also a venue for the arts, gastronomic events and other activities that expose students to the local culture and community. At Ganzo, you will meet other international students visiting Florence and you´ll meet local Florentines. Along with its regular serving of delicious meals, Ganzo offers a variety of lectures, exhibitions and culinary presentations.

MEAL PLAN VOUCHERS

Ganzo offers meal plans to SAI students in Florence. Students may pre-purchase a voucher booklet and use their vouchers at Ganzo all day until 8:30pm. Pre-purchased vouchers will be given out at Orientation. Though pre-purchased vouchers are sold at a discounted rate, students will be able to purchase more during their term in Florence.

Vouchers include the following:

Lunch—One Voucher

Main dish (first or second course plates)
freshly baked bread and bottled water
(Lunch is served from 12:00pm-3:00pm but a selection of courses, salads, appetizers, and desserts will be served all day long. Students may use the vouchers at any time of day).

Dinner—Two Vouchers

First and second courses,
freshly baked bread,
dessert and bottled water
(Dinner vouchers may be used from 6:30pm-8:30pm).

VOUCHER COST

SUMMER SESSIONS
Booklet of 10 vouchers $ 135
Booklet of 20 vouchers $ 230

SEMESTERS
Booklet of 30 vouchers $ 410
Booklet of 40 vouchers $ 510
Booklet of 50 vouchers $ 555

SAMPLE MENU CHOICES

Lunch:
Antipasti
Caprese salad (mozzarella and tomatoes) with basil oil reduction
Bruschetta with grilled vegetables, goat cheese, and aromatic herbs
Toasted Tuscan bread with meat sauce
Main Dish
Pappa al pomodoro (Tuscan tomato bread soup)
Ganzo Salad: lettuce, celery, carrots, chicken, apple, fresh fennel, extra virgin olive oil, Tuscan aromatic herbs, and a splash of balsamic vinegar
Grilled and steamed vegetables, beef carpaccio, and spinach soufflé

Dinner:
First Course
Gnudi (ricotta and spinach gnocchi) with butter and sage
Maccheroncini (small maccheroni) al “ferretto” with orange-duck sauce
Ravioli with eggplant and taleggio cheese sauce
Main course
Pork filet with vinsanto and apples
Roasted chicken with grilled polenta and rosemary sauce
Veal Val D’Aosta style
Dessert
Tiramisù
Apple pie with vanilla ice cream
Chocolate Temptation by Andrea Bianchini