An opportunity to learn how to prepare gnocchi in many variations, from the most classic to the lesser-known, under the guidance of Tommaso Bartoloni, chef and instructor of the professional course Pasta Studio Labs.
🍅 October 5th, from 9 am to 1 pm
With Tommaso Bartoloni, you’ll focus on the classic sauces of Italian tradition: how to balance flavors, choose the best raw ingredients, and achieve perfect textures to enhance every pasta shape.
🥔 October 6th, from 9 am to 1 pm
We start with the great classics: Potato gnocchi served with gorgonzola; Semolina gnocchi alla romana; Strozzapreti with butter and sage; and the traditional Pisarei e fasò, perfect for discovering the regional roots of Italian cuisine.
🥖 October 7th, from 9 am to 1 pm
A lesson to explore less common shapes and pairings, such as bread-based gnocchi, which are nonetheless rich in history and flavor: White Spätzle with tomato, thyme and basil; Canederli served in broth; and the unusual Gnocchi de susini dressed with butter and breadcrumbs.
🍅 October 8th, from 9 am to 1 pm
Together with Alberto Gramigni, you’ll learn how to prepare sauces intended for storage and sale, covering topics such as food safety, proper preservation, and packaging.
💡 Recipes may vary based on seasonality and ingredient availability, while keeping the lesson themes and techniques unchanged.
Discover doughs and preparations rooted in the gnocchi tradition.
Practical techniques taught by a professional instructor.
Lessons hosted in a historic cooking school in the heart of Florence.
Ideal even for those who wish to join without attending the entire professional course.
📞 Limited spots! – Sign up now!
🍝 If you’re passionate about pasta, also explore the complete Pasta Studio Labs course: four weeks of in-depth lessons, practice, and recipes dedicated to the art of fresh Italian pasta.
