Ganzo's dinner

Red tuna tartare with lime, avocados, sweet and sour onions

Fried goat cheese, hazelnuts and black olives crust

Red mullet fillet with almonds shaves, potatoes foam and cherry vinegar escabeche

Mozzarella di bufala’s flan with eggplant leaf and hot tomatoes sauce

Paccheri, grilled octopus and dried fish roe

Black ink squid “spaghetti alla chitarra” with mixed seafood sauce and confit cherry tomatoes

Fresh burrata cheese “cappelletti” with chicory and sweet onions sauce

Cavatelli and lamb sauce with “Bronte’s” pistachios

Deep fried seafood tuscan style, tartare sauce

Crunchy Suckling piglet in confit, orange sauce and rosemary roasted potatoes(min.2 persons)

Seared scallops, caramelized Brussels sprouts, parmesan shaves and balsamic-truffle emulsion

80° glazed Veal cheek, porto sauce and garlic-sautéed spinaches

GANZO’S tiramisu’

Dark chocolate fondant and yogurt sauce

Banana bread “millefeuille”,cheese cake cream and cardamom sauce

Pinenuts parfait and zibibbo’s sabayon

Meet the Brigade

Nick Natalie

From:  Saginaw, Michigan, United States of America

Education:  Bachelor of Arts in Hospitality and Tourism Management (Food and Beverage) from Grand Valley State University

After Apicius:  would love to stay in Italia, but will return to Grand Valley, Michigan to continue to learn in kitchens.  He would eventually like to open his own restaurant.

Marco Roberti

From:  Portland, Oregon, United States of America

Education:  Bachelors Degree in History from Washington State University.  Was trained in the culinary arts by learning from his Grandmother who was raised in Serra Pidace, Italia.  Was the Executive Chef of Alessandro's in Portland for two years.

After Apicius:   plans to open a small Italian restaurant in Portland.

Christos Fasseas

From:  Athens, Greece

Education:  Culinary Arts from Johnson and Whales University.  Also studied in five countries with various other degrees.

After Apicius:  would like to return to Athens and hopes to open his own restaurant.

Judy Giglia

From:  Pittsford, New York, United States of America

Education:  Bachelors of Arts in Hotel, Restaurant & Institutional Management (Food & Beverage; Convention & Trade Show) from Mercyhurst College

After Apicius:  would like to continue working in the kitchens of the top hotels in the world, and would eventually like to become the executive chef of a hotel.

Hyon Gwon

From:  Korea

After Apicius:  would like to return to Korea to open her own restaurant.

Eda

From: Taipei, Taiwan

After Apicius:  plans to go back to Taiwan to continue working at an Italian restaurant there.

Afham Afiq Maya Bin Matkhir (Afiq)

From: Kuala Lumpur, Malaysia

Education:  Diploma in Culinary Arts

After Apicius:  may end up in Melbourne, Austrialia

Sean Weber-Quigley

From: Philadelphia, Pennsylvania, United States of America

Education:  Neptune High School

After Apicius:  cooking in a fine dining restaurant