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Ingorda publishing

Ingorda for Florence Campus Publishing oversees the publishing projects of FUA-AUF. All Ingorda projects and activities are managed by the Fondazione AUF. Ingorda was established in 2008 with the primary objective of providing a viable publishing counterpart to FUA-AUF’s academic vision. Ingorda’s purpose is directly related to the meaning of its name. “Voracious” or “greedy” in English, Ingorda refers not only to food but to all areas of life, culture, and knowledge.

AUF university press headquarter
FUA-AUF J School campus in the Pz Santa Croce area.
Ingorda per Florence Campus Editore
Corso dei Tintori 21, 50122 Firenze - press@fua-auf.it
All Books
Ingorda food books
The Four Seasons of the Tuscan Table

The first book in the Ingorda line of cookbooks, The Four Seasons of the Tuscan Table is a collection of typ- ically Tuscan recipes organized by season. It offers easy recipes and stresses the importance of using in- gredients when they are in season and at their peak of freshness. The Four Seasons of the Tuscan Table explains to the reader the Art of Cooking and its “complete experience which involves the whole body in its total appreciation.

Teaching Traditions

Teaching Traditions takes a novel approach to presenting Italian cuisine through the eyes of eight chefs who are also instructors at APICIUS: the Culinary Institute of Florence, Italy. It is a book that is the result of a joint project between school and students, administrators, teachers, and chefs. Their unique personalities, histories, and views of tradition are reflected in sixty-four recipes from their private kitchens, allowing us a glimpse into the heart of Italian cooking. In order to appreciate their individuality, a single chef is profiled in each chapter, followed by recipes and full-color photos of their top-quality dishes.

Chocolate Seduction: A Tribute to Andrea Bianchini

This little book of recipes is intended to whet the appetite(s), reinterpreting the classic steps of seduction with the whimsical and sumptuous creations of Florentine chocolatier Andrea Bianchini. There is a story with two people, but the real protagonist is always chocolate, which arouses and gives substance to the reveries experienced by both individuals in the given moment of seduction. All it takes is a taste.

Aperitiviamo? A Firenze!

We’ve consumed a myriad of drinks and countless platters of finger foods to capture an ample frame of Florence during aperitivo time. The places and people featured in the “Best of the Best” section have ren- dered our experiences rich and full of fond memories. One of our main objectives was to portray the aper- itivo ritual as something more than “free food with a drink,” and we hope that the interviews revealing the experiences and aspirations of the different bartenders, along with Chef Andrea Trapani’s innovative finger food recipes, convey this concept. This book is not just to be leafed through: take inspiration and create, transport its stories when visiting the places, live it.

Innovations: New Appetites in the Tuscan Kitchen

In this book we’ve taken two Tuscan chefs, both young and passionate about international cuisine, and reinserted them in the traditions of their native territory by requesting new interpretations of traditional Tuscan dishes according to their individual instinct and cooking style. Yes, the reinvention of classic cuisine is hardly considered a new concept, considering the professional chefs who constantly change and revamp restaurant menus to satisfy the clients’ tastes and the home cooks that adapt and adjust staple recipes according to the ingredients in their cupboards... Yet we couldn’t help but to counter the stout, lusty lure of Tuscany’s culinary tradition with the curiosity and inventiveness of two thirsty minds representing both the changing face and traditional foundations of Italian cuisine. Innovation after all is a process that involves the movement from one point to another.

Buca dell'Orafo: Atypical Tuscan Food Affair

This book combines the traditions of Tuscan food with the passion of Chef Giordano Monni to explore the very unique restaurant, Buca dell’ Orafo. Located just a few meters from the historic Ponte Vecchio, this charming restaurant offers an ever-changing, seasonal menu to admirers of traditional Tuscan cuisine. To further emphasize the importance of seasonal ingredients to Tuscan eating, the recipes in this book are di- vided into the four seasons (autumn, winter, spring, and summer) so you’ll be sure to have delicious food no matter the time of year.

Culinary Portraits of Florence

This gastronomic guide to Florence does not have the aim to define the city nor leave the definition too open-ended; it is a carefully studied selection of places and stories beyond the traditions and monuments that belong to this city that are worth discovering and trying at least once for anyone who wants to live the city instead of just seeing it... this book was put together by a team of individuals who live(d) in this city and wanted to offer longer, less target-driven options to both visitors and locals alike. Historic purveyors and restaurants abound in these pages, as well as newer places, unscuffed by time and tourism... if you are inspired by any place contained in this book then grab the pocket guide located on the inside of the back cover. All you have to do is go and experience it for yourself.

Ganzopoli: Community, Culture, Cuisine and Art

Ganzopoli takes a special look at GANZO, a cultural association jointly created by APICIUS and the Florence University of the Arts. In this sizable book, we review this “cool” new space for culinary, cultural, and artistic exploration. In addition to interviews with APICIUS students, GANZO employees, and volunteers, Ganzopoli offers readers a selection of favorite recipes from the restaurant and a look at some of the other restaurants and sights in the “kingdom of Ganzopoli.”

Firenze A Colori: A Neighborhood Guide

How many guides have been written about Florence? But what about the long-term visitors, the short-term worker, the student, and all those who live in the city for one reason or another? After the museum, the architecture, the restaurants: Where do these individuals turn to for practical living in Florence? Ingorda for Florence Campus Publishing have created a specialized guide to help readers discover a more livable Florence. The main inspiration for the book organization comes from Calcio Storico, the historic soccer game.

Ten Years of Tuscan Flavor: Apicius @ James Beard Recipes

This special recipe book celebrates Apicius’ tenth anniversary of dinner events at the James Beard Foundation in NYC, America’s premier food organization and organizer of the yearly James Beard Awards. Ten chapters features recipes from each year, from 2005 to 2014, and cover a 4-course meal from appetizer to dessert. Skill levels range from basic to advanced in order to capture as closely as possible the original nature of the dishes served to JBF diners over the years.

Shades of Marema: The Mesmerizing Soul of Tuscany

Shades of Maremma is a travel guide that will take you to the magical world of Maremma, characterized by dreams and intense colors. The perfect combination of the two is a travel experience demonstrated by colors, stories and poetry describing this special area of Tuscany. Little known by tourists and adored by Italians, Maremma is a parallel world to be discovered in Tuscany, sharing much in common with the region that it belongs to but at the same time unique for its flavors, local history and culture, and intense contrasts between sea/coastline and mountains/plains, the words and images that not only accompany the traveler who visits Maremma but transforms him/her into a true, albeit temporary, inhabitant of the this magical area. The book was researched by a group of FUA students composed of studyabroaders and Robert Morris University students in the 2009 Summer Session. It was published by Ingorda for Florence Campus Publishing, which unites FUA and Apicius, and debuted at the James Beard Foundation on October 23rd, 2010.

Very Versilia

Ingorda's latest publication is a travel guide focusing on Versilia, located in the northern Tuscany coast, and shows new perspectives of this little known area of Tuscany through its culture, local economy, history, and cuisine. The texts accompany the reader through the places and characteristics that define the area, recounting both through a wide-angle approach to the territory as well as its hidden gems with an impassioned and poetic narrative. The guide includes a beautiful photography section as well as useful information for travelers.

Monteriggioni

Monteriggioni, a small Tuscan town located between Siena and Florence is one of those gems that tourists can discover when in Italy. At a short distance stands a unique agriturismo ready to offer its own version of the Tuscan lifestyle to its guests. The location supports and features the particular characteristics of the Monteriggioni region and the area's tourism industry. This volume is only available at the FUA Florence campus in Corso Tintori 21. Please inquire for further information.

5 Senses: A Guide to the Italian-French Riviera

The senses are soul-opening tools for the exploration of a place, and this volume features 12 cities along the Italian-French Riviera along with a practical info section and local recipes. The towns are explored through sight, hearing, touch, smell, and taste, and provide a cultural journey along the famed coast united Italy and France. Smaller details and lesser known places are shown in their full glory. This guidebook is a beautiful journey not only for the summer months but throughout the year for travelers seeking significant experiences. Available through Ingorda publishing partner Nardini Editore.

Flair

Flair is an aesthetic homage to the eponymous interior design company based in Florence with outposts in Rome, Milan, and NYC. The J School 1-year publishing students explore the style and philosophy of Flair through a exploration of the company's creative world, which is examined in the context of unusual connections and similarities to external environments. The publication is an inspiring visual journey for appreciators of art, design, architecture, and culture. Available at the Flair flagship store in Florence: Lungarno Corsini 24r 50123 Firenze / tel +39 055 2670154 / www.flair.it

Pedagogical Innovation and Learning Outcomes Assessment in Hospitality Education-A Cultural Perspective

The research within Pedagogical Innovation and Learning Outcomes Assessment in Hospitality Education-A Cultural Perspective by Radesh Palakurthi shows the result which experiential learning has within the realm of hospitality education. Surveys were conducted with students in hospitality majors at universities who engaged in a study abroad program with at least one component of experiential learning. The results showed that students core learning outcomes increased by an average of 10% after engaging in experimental learning programs.

The Value of Study Abroad Externships in Hospitality Education: Experiential Learning

The value of study abroad experiential learning programs within hospitality education is explored by Kevin Murphy and Manuel Rivera in The Value of Study Abroad Externships in Hospitality Education: Experiential Learning. This book examines the study abroad experience in Europe, Asia and North America. The study reviews what the students “get” out of the program and what they “give.” Overall the students considered the experience a good investment in their educational experience as well as their personal development and future jobs. They get to explore working within their field in an international setting.

Making Them Visible

Making Them Visible is the first of a on-going series of textbooks created as a result of FUA-AUF’s research program for academic professionals. FUA-AUF faculty member Simonetta Ferrini explores the relationship between the visual and literary elements of Calvino’s well-known novel. The publication contains analyses of contemporary visual artists who have based their work on Calvino’s novel as well as a practical approach to developing an interdisciplinary project for learners studying Calvino’s works.

Crafted with Soul: The Alchemy Behind Contemporary Craftsmanship in Florence

Crafted with Soul is a book about contemporary craftsmanship in Florence. The publication is the result of the of 1-year career program in Publishing and aims to give an intriguing insight into Florentine fashion and food artisans through interviews and photographs. An historical perspective highlights the connection between the innovative artisans of the present and Renaissance art, philosophy, and techniques through a thoughtful selection of interviews. The book can be read as both an exploration of how craftsmanship is evolving and a guide to noteworthy artisans connected to Florence and Tuscany.

Nannini: 70+ Years of Italian Style

Nannini is a Tuscan accessories brand with a rich history. Started three generations ago from the singular vision of Virgilio Nannini, the company today has become a global voice for the Made in Italy concept. This book was commissioned by the family to celebrate the 70+ years of traditions and innovations witnessed by the Nannini brand. Book sections feature company history, evolution and development over the decades, vision for the future, and how the Nannini style reflects the influence of its native city of Florence. For details regarding this volume please contact press@fua.it.