"A Taste of Tuscany: Gnudi " - Rudy Fanetti-Durán for Cook Like An Italian [COMING SOON]

 Italy is comprised of 20 regions, each producing its own culinary treasures with dishes that

sometimes taste as different as you’d find between countries.

In this class, we’ll take a tour of Tuscany to discover a typical first course of the Region: the

Gnudi.

The name already says it all: instead of creating the usual ravioli with pasta that wraps around a

filling, the dough is left as-is: in other words, they’re left gnudi – meaning nude or naked in

Tuscan dialect.

Join the virtual class with Rudy Fanetti-Durán, chef of C’era Una Volta, an Italian restaurant

located in Alameda (CA). You will learn how to make this particular dish and discover many

other culinary secrets of Tuscany.

𝗛𝗼𝘄 𝗰𝗮𝗻 𝗜 𝗷𝗼𝗶𝗻 𝘁𝗵𝗲 𝗰𝗹𝗮𝘀𝘀?

With your Laptop, Tablet or Smartphone.

Click on the Zoom link that has been provided for you after the registration. You will be

prompted to download the software. If you like you may also create an account, but it is not a

requirement for a Zoom meeting.

For more information go this article: https://www.utc.edu/walker-center-teaching-

learning/pdfs/zoom-participant-guide.pdf

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 

200 gr spinach

200 gr ricotta cheese

2 eggs

100 gr flour

1 teaspoon nutmeg

3 teaspoons salt

Rice flour for dusting

Tools

Half sheet pan

large steel bowl

whisk

knifes

large fry pan

𝗔𝗯𝗼𝘂𝘁 𝗥𝘂𝗱𝘆

Rudy was born in Livorno, Italy in the region of Tuscany and became an “American” in 2000.  He

arrived having completed chef’s training in Italy and had worked many years on Cruise-ships and

as private chef on private yachts.

His philosophy is shaped by war-torn post World War II Italy as much as these work

experiences. “Though our town had been destroyed, we were determined to laugh, love and

live well with what little we had.  I learned to take pleasure in the sensation of being alive, and

my appreciation for taste rose above all else.”

Rudy’s personality as a chef may be simply summed up on this premise he lives by: Food is

more than just fuel that feeds our bodies – it is the universal and indispensable means of

conveying our traditions and shared community.  Food with tradition and with “soul” is the

central expression of special occasions in cultures around the world.  In my philosophy, food

maintains our bodies – “taste sustains life.”