"Cesare cooks the most delicious Tuscan food in the spirit of the garden and the family table." Chef Alice Waters, Chez Panisse

“Being able to share my skills with others—whether aspiring professionals or serious amateur chefs—adds another meaningful dimension to my work.” Chef Cesare.

Chef Cesare developed the curriculum for three new comprehensive FCI courses: Essentials of Italian Cooking,  Fundamentals of Italian Cooking and the Italian Culinary Experience. These courses represent the most well-rounded and authentic culinary training available today.

Request information about
The FCI Italian Courses

Chef Cesare enrolled in the Culinary Institute Ferdinando Martini waiting for confirmation on exact school name at the age of fourteen, and after graduating, he began transforming his family’s restaurant, Vipore, from a neighborhood restaurant into a well-known regional destination. By 1993 he had earned Vipore a Michelin star and a reputation that attracted patrons from Henry Kissinger to Tom Cruise. Chef Cesare then was named Executive Chef of New York’s Coco Pazzo and soon launched its sister restaurant, Il Toscanaccio. In March 2001 he opened his first solo New York restaurant, the critically acclaimed Beppe, followed in 2005 by Maremma, a Tuscan trattoria named for the region in southwest Tuscany. 

Chef Cesare travels frequently between New York and Italy, staying on top of both cultures and culinary scenes. He has also written three books—Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan—and has appeared on Food Network’s Tyler’s Ultimate, Molto Mario, and Martha Stewart Living.

In 2005 Chef Cesare brought his vision and dedication to students of The FCI as the school’s first Dean of Italian Studies. He designed the curricula for our new Italian Culinary courses, including the Italian Culinary Experience, one of the most comprehensive training programs in Italian cuisine, culture and language found anywhere in the world.

Register to WIN!

Chef Cesare is not afraid to update and improve upon tradition, as his recipes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes -- spiced with historical facts and gossip -- cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests. More Information

"The important elements are the ingredients." Chef Cesare

Recipes

	Coniglio con Olive Stewed Rabbit with Olives
	Insalata Sette Seven Bean Salad
	Maremmana Tuscan Spareribs
	Risotto della Lunigiana Mushroom Sausage and Artichoke Risotto
	Spaghetti con Cozze Spaghetti with Mussels
	Pontormos Warm Salad with Egg and Pancetta

Italian Courses

The French Culinary Institute is introducing three Italian culinary courses designed by our Dean of Italian Studies, the renowned Chef Cesare of Maremma restaurant and formerly of Beppe in Manhattan. These exciting new programs represent the most well-rounded and authentic Italian culinary training available today.

The Italian Culinary Experience: Train in both New York City at the The FCI and Parma, Italy at ALMA, The International School of Italian Cuisine, with immersion in Italian culture while learning to speak and comprehend the language and becoming adept at preparing classic Italian cuisine.

• 11 weeks in New York City
• 9 week in Parma, Italy, at the International School of Italian Cuisine
• 9 weeks working in one of Italy's finest restaurants

Essential of Italian Cooking 1, 2 + 3: These three short courses are designed to be taken individually, at your own pace, offering more flexibility for the busier student. Each one is intense, hands-on, and gives a thorough breadth of training in the full range of skills, techniques and classic recipes of Italian cuisine.

• 40 hours each
• 2 nights per week for 4 weeks

Fundamentals of Italian Cooking: Learn the skills, techniques and classic recipes necessary to create spectacular Italian dishes, mastering everything from antipasti, soups, stocks, sauces, pastas, pizza, fish, shellfish, poultry, game to classic Italian desserts and pastries.

• Weekdays for 9 weeks OR
• Mon., Wed. & Fri. nights for 15 weeks

"Buon Appetito!" Chef Cesare

True Tuscan Cookbook

From Catherine de' Medici -- who introduced the fork and high heels to the French -- to Italian cowboys, Tuscany boasts an intriguing, exciting heritage and an equally thrilling cuisine. In True Tuscan, renowned restaurateur Chef Cesare presents the time-honored recipes of the Tuscany he knows. At fifteen, Chef Cesare began working at Il Vipore, his parents' trattoria just outside Lucca. He earned a culinary degree from the town's hotel school, and in 1979 he took over the kitchen of Vipore, ultimately transforming the humble trattoria. By 1993 the restaurant had its first Michelin star. During these years Chef Cesare developed his trademark herb-infused style of cooking.

Chef Cesare is not afraid to update and improve upon tradition, as his recipes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes -- spiced with historical facts and gossip -- cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

ISBN13: 9780060555559; ISBN: 0060555556; Imprint: Cookbooks; On Sale: 09/06/2005; Format: Hardcover; Trimsize: 7 3/8 x 9 1/8; Pages: 256; $24.95

Chef Cesare's tribute to the frontier spirit and simple country cooking of his native Tuscany.

Restaurant: Maremma Trattoria Toscana

Maremma Trattoria Toscana 228 West 10th Street (between Blecker and Hudson Streets) New York City. Hours of Operation: Dinner: Monday 5:30pm - 10:00pm Tuesday & Wednesday 5:30pm - 10:30pm Thursday - Saturday 5:30pm - 11:30pm Phone: (212) 645-0200 Website: http://www.maremmanyc.com Reservations: reservations@maremmanyc.com

Maremma, a Tuscan trattoria is named for a beautiful region in Tuscany. Chef Cesare brings together the simple, beautiful flavors of true Tuscan cuisine and the vibrant flavors of the American- Southwest. Enjoy Tuscan favorites such as Braschetta (braised Tuscan kale), Testaroli (Tuscan flapjacks with basil-walnut pesto), Farro (Tuscan bean and farro soup), Caldaro (peppery campfire seafood stew) or Pollo al Mattone (organic, free-range chicken, grilled with Tuscan fries).  Try Italian classics such as Gnocchi (potato dumplings with tomatoes, marjoram and pecorino), Pesce (fish of the day with herbs and vegetables) Cowboy Steak (spicy rib-eye steak) or Carbonata (grilled skirt steak with beans"uccelleto style").  For Tuscan with a twist, try Spaghetti Western (pasta with lamb meatballs), Spunta (short ribs) or Sloppy Giuseppe (Italian sloppy Joes) Our wine list features wines exclusively from the Maremma region. You will feel as though you have travelled to Tuscany!