La Mia Toscana, the 2026 edition of AUF's TuttoToscana Study Away Program, brings Tuscan culinary heritage to New York City through a series of immersive, hands-on learning experiences. Offered by The American University of Florence's Apicius School of Hospitality, this program invites students to step out of the classroom and into the vibrant culinary landscape in America to refine their skills in International Event Management and Food Production.

The New York City journey begins on September 21 in the historic West Village, with a morning orientation outside the iconic James Beard House. From there, students plunge directly into Manhattan's bustling food scene for a comprehensive Field Learning Activity. This culinary exploration traces the roots of Italian-American gastronomy, moving from the sustainable, seasonal offerings at the Union Square Greenmarket to the vibrant aisles of Eataly NYC Flatiron. The team will also step back in time through the storied streets of Little Italy and the East Village, visiting century-old landmarks like Di Palo's Fine Foods, Ferrara Bakery, and Veniero's Pasticceria to witness how traditional European techniques have beautifully evolved within a multicultural landscape.

The practical application of these cultural lessons kicks off on September 22 at Francis Lewis High School in Queens with Sapori di Casa: A Taste of Tuscany. In this interactive workshop, TuttoToscana students step into the role of educators, guiding fifty attendees through the preparation of a complete, traditional menu. It is a collaborative morning of teaching fundamental techniques, sharing authentic ingredients, and fostering cultural exchange with the local community.

On September 23, the culinary story crosses the Hudson River to Middlesex College in Edison, New Jersey, for a remarkable six-hour event titled Connessione con l'Italia: Jersey Fresh Meets Northern Italy. Hosted in support of local scholarships, this immersive workshop operates on the Italian philosophy that "La vera maestria nasce ai fornelli"—true mastery is born at the stove. Here, the AUF team collaborates with Middlesex students to seamlessly blend the bounty of sustainable, locally sourced Jersey Fresh produce with the time-honored techniques of Northern Italian cooking for 150 guests.

Returning to Manhattan on September 24, the students take center stage at the Food and Finance High School for Culinary Elegance, for an engaging live cooking demonstration. This presentation is a deep dive into the rich flavors of Tuscany, allowing our Culinary Arts and Baking and Pastry students to showcase their mastery of iconic staples to fifty attendees, featuring delicate Ravioli, perfectly executed Risotto, and exquisite Pasticceria Mignon.

The week culminates on September 25 in the highly anticipated Capstone Gala Dinner back at the James Beard Foundation. Themed La Mia Toscana: La cucina povera come lusso contemporaneo, this exclusive, invitation-only evening welcomes 64 esteemed journalists, chefs, and education leaders. Our students will orchestrate a flawless fine-dining experience, presenting a contemporary tasting menu that honors its rustic roots. By elevating humble ingredients—like breads crafted from ancient grains—into a refined gastronomic masterpiece, they will share the true elegance of Tuscan hospitality with their distinguished guests.

To ensure this complex operation runs smoothly, the students are guided by an expert leadership team consisting of Program Manager and Back Of House Pastry Arts instructor Simone De Castro, Back Of House Culinary Arts chef Pietro Di Marco, and Front Of House Wine and Service Management director Salvatore Procopio.

Through La Mia Toscana, the 2026 TuttoToscana program bridges the kitchens of Italy with the bustling energy of New York City. It is more than just a culinary showcase; it is a profound educational journey that transforms passionate students into seasoned hospitality professionals, ready to share the timeless stories of Italian cuisine with the world.