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Event
Gnocchi 101
DUE TO SPACE CONSTRAINTS, WALK-INS CANNOT BE ACCEPTED. PRE-REGISTRATION IS REQUIRED. If you'd like to be on a waiting list just in case we have cancellations, please email farm@dickinson.edu. We will email you if a spot opens up: if you don't hear from us, this means spots didn't open up. Thanks for your patience! - DCF Crew
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Looking for another great workshop to attend? We still have a few spots open for our workshop on this Saturday, March 29th at 2pm all about how easy it is to grow tree fruit and berries right in your own yard! This one is NOT a class you want to miss: Thom Marti always leads an amazing workshop. Thom will show you how easy it is to grow your own apples, pears, or berries! Sign up here: http://backyardorchards.brownpapertickets.com/
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This workshop is an overview on Italian gnocchi making. The origins of gnocchi are ancient and in Italy recipes varies from region to region, and even from city to city. We will address ingredients and gnocchi-making techniques for the traditional kind, potato gnocchi. (Grandma always says that if you have some good potatoes you have some good gnocchi.. so that's all you will need!) Learn how to make, cut, shape, and even color gnocchi in your kitchen with your own hands. No more store-bought, hard, flavorless potato clumps!
About Luca Trazzi
Luca Trazzi, Visiting Lecturer in Italian at Dickinson College, earned his BA and MA from Bologna University, Italy. He specialized in English and French linguistics and Italian language pedagogy. While pursuing his degrees, he lived and studied in Italy, United States, and France. At Dickinson he teaches elementary Italian courses, acts as the Italian faculty liaison for the Multilingual Writing Center, and participates in the organization of Italian events on campus sharing with the community his passion for Italian language, culture, and food.
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LocationDickinson College Farm (View)
553 Park Drive
Boiling Springs, PA 17007
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
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Contact
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