A hands-on cooking class culminating in dinner served with wine.
Gnocchi, the word for dumplings, are ubiquitous in Italian cuisine: some types are linked to their territory of origin, others showcase the season, while others yet humbly serve as a vehicle to recycle bits of this and bites of that leftover from previous meals. In this 4 hour primer, Viola will lead the class on exploration of gnocchi made from semolina (a product very close to her heart) and day-old bread.
Gnocchi alla romana
classic semolina gnocchi
Gnocchi di semolino con speck e verza
semolina gnocchi with speck and Savoy cabbage
Gnocchi di pane e midollo in brodo
day-old bread and bone marrow gnocchi soup
Gnocchi di farina con fontina e porcini
flour gnocchi with fontina and porcini
Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.