A hands-on cooking class that culminates in a family-style dinner with wine and beer.
Gnocchi, the word for dumplings, are ubiquitous in Italian cuisine: some types are linked to their territory of origin, others showcase the season. In this class, Viola will lead the class on exploration of gnocchi that go beyond potatoes and expand your our narrow understanding of these Italian morsels.
If you are a gnocchi fiend, be sure to check out the classic potato gnocchi primer on Friday Feb 7 (click here). Each gnocchi class stands alone; no prerequisite class needed for this session.
Gnocchi alla romana—Semolina and milk gnocchi
Gnocchi di semolino con prosciutto cotto e formaggio—Semolina gnocchi with ham and cheese
Gnudi toscani—Ricotta and swiss chard gnocchi
A seasonal salad will be added to round out the meal.
This menu contains the following common allergens: dairy, eggs, wheat. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
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 MissionLocal.org. 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 www.violabuitoni.com.