"Gnocco Fritto" Poesia Restaurant for Cook Like An Italian

𝗡𝗼𝘁𝗵𝗶𝗻𝗴 𝗯𝗲𝗮𝘁𝘀 𝗚𝗡𝗢𝗖𝗖𝗢 𝗙𝗥𝗜𝗧𝗧𝗢 𝘄𝗵𝗲𝗻 𝗶𝘁 𝗰𝗼𝗺𝗲𝘀 𝘁𝗼 𝗜𝘁𝗮𝗹𝗶𝗮𝗻 𝗦𝘁𝗿𝗲𝗲𝘁 𝗙𝗼𝗼𝗱! 

The gnocco fritto is o𝗇𝖾 𝗈𝖿 𝗍𝗁𝖾 𝗆𝗈𝗌𝗍 𝗉𝗈𝗉𝗎𝗅𝖺𝗋 dishes from the Emilia-Romagna region: 𝗋𝗂𝖼𝗁 𝗂𝗇 𝗁𝗂𝗌𝗍𝗈𝗋𝗒 𝖺𝗇𝖽 𝗍𝖺𝗌𝗍𝖾, t𝗁𝖾𝗌𝖾 𝗉𝗂𝗅𝗅𝗈𝗐𝗌 𝗈𝖿 𝖿𝗋𝗂𝖾𝖽 𝖽𝗈𝗎𝗀𝗁 𝖺𝗋𝖾 𝗆𝖾𝗅𝗍𝗂𝗇𝗀𝗅𝗒 𝗌𝗈𝖿𝗍 𝖺𝗇𝖽 𝗉𝖺𝖼𝗄𝖾𝖽 𝗐𝗂𝗍𝗁 𝖿𝗅𝖺𝗏𝗈𝗋! 

Join the class with Francesco D’Ippolito and Chef Marcello Franceschini from Ristorante Poesia. You’ll learn all the secrets of the perfect dough and the fryer method for the most delicious Gnocco Fritto!

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 on how to use Zoom go this article: https://www.utc.edu/walker-center-teaching-learning/pdfs/zoom-participant-guide.pdf

About Francesco

Francesco d’Ippolito is the owner of Poesia. He dreamed of creating his restaurant when he was a young boy and took his first job making cappuccino at a neighbor’s cafe. Decades later, floating on the Mediterranean Sea in Calabria one Summer with a friend, he began systematically, step-by-step to make his dream a reality. What would it take to bring the magic of the Italian coast to San Francisco? The warmth of the Italian kitchen, the fresh flavors and light-hearted air? Since 2008, San Francisco is home to Poesia. 

About Chef Marcello

Marcello Franceschini was born in Sassuolo—an Italian town in the Emilia-Romagna region. 

He feel in love with San Francisco after a trip in 2003 with the desire to relocate to California. 

The opportunity finally arrived in 2018 when he started working for an Italian restaurant in San Francisco before joining the Poesia Restaurant just two months ago.

In his cooking, you can almost taste the strong attachment to his family and home country. Marcello is passionate about handmade pasta, and one of his best recipes is the Tagliatelle alla Bolognese, a dish that he learned from his grandmother!

Facebook https://www.facebook.com/PoesiaRestaurant

Website https://www.poesiasf.com/

Ingredients 

500gr Flour 

20gr Beer yeast of 10gr dried yeast 

7gr Honey

10gr Extra Virgin Olive Oil

10gr Salt

125gr Milk latte

125gr Sparkling Water

Sunflower oil for deep-frying the gnocchi

Your favorite Italian Cured Meats and Cheeses!

Tools

A mixer for the dough preparation (alternatively you can make it buy hand)

Pasta maker for sheeting the dough  (alternatively you can use a rolling pin)

NOTICE: All sessions are recorded and will be used for commercial purposes on our channels.