Monday, February 20, 2017 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


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 hands-on primer, Viola will lead the class through an exploration of the classic potato gnocchi as well as specialty gnocchi, featuring regional cheese.


Gnocchetti alla parigina - Italian classic flour and milk potatoes with cheese sauce
Gnocchi alla romana with speck e taleggio - Semolina gnocchi with speck and taleggio 
Gnocchi di patate alla bolognese - Potato gnocchi with classic Bolognese sauce
Gnocchi di rapini al cacio e pepe - Rapini gnocchi with peppery pecorino sauce 


Please note that this class is a repeat of Gnocchi on Sunday, February 19, 2017. 

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 for college, but soon after attending NYU as an economics major, she was drawn back into her genetic passion for food. She ran an Italian catering business and had a shop showcasing the best of Italian food on Madison Avenue in NYC. After moving to San Francisco in 2004 to start a family, Viola can now be found giving lectures on Italian food traditions and trends, and teaching cooking classes in collaboration with 18 Reasons, SF's Italian Cultural Institute and Italian Consulate, Cavallo Point Lodge Cooking School, Draeger’s in San Mateo and Blackhawk and Pepperberries in Eugene, OR. Since 2013, she has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather. Viola has also produced food articles and cooking videos for Recently, she began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy.You can follow her adventures and find information on traveling with her at