Gnocco Fritto with Poesia Restaurant

Are you ready for something special? ๐—ก๐—ผ๐˜๐—ต๐—ถ๐—ป๐—ด ๐—ฏ๐—ฒ๐—ฎ๐˜๐˜€ ๐—š๐—ก๐—ข๐—–๐—–๐—ข ๐—™๐—ฅ๐—œ๐—ง๐—ง๐—ข ๐˜„๐—ต๐—ฒ๐—ป ๐—ถ๐˜ ๐—ฐ๐—ผ๐—บ๐—ฒ๐˜€ ๐˜๐—ผ ๐—œ๐˜๐—ฎ๐—น๐—ถ๐—ฎ๐—ป ๐—ฆ๐˜๐—ฟ๐—ฒ๐—ฒ๐˜ ๐—™๐—ผ๐—ผ๐—ฑ!

The gnocco fritto is o๐—‡๐–พ ๐—ˆ๐–ฟ ๐—๐—๐–พ ๐—†๐—ˆ๐—Œ๐— ๐—‰๐—ˆ๐—‰๐—Ž๐—…๐–บ๐—‹ dishes from the Emilia-Romagna region: ๐—‹๐—‚๐–ผ๐— ๐—‚๐—‡ ๐—๐—‚๐—Œ๐—๐—ˆ๐—‹๐—’ ๐–บ๐—‡๐–ฝ ๐—๐–บ๐—Œ๐—๐–พ, t๐—๐–พ๐—Œ๐–พ ๐—‰๐—‚๐—…๐—…๐—ˆ๐—๐—Œ ๐—ˆ๐–ฟ ๐–ฟ๐—‹๐—‚๐–พ๐–ฝ ๐–ฝ๐—ˆ๐—Ž๐—€๐— ๐–บ๐—‹๐–พ ๐—†๐–พ๐—…๐—๐—‚๐—‡๐—€๐—…๐—’ ๐—Œ๐—ˆ๐–ฟ๐— ๐–บ๐—‡๐–ฝ ๐—‰๐–บ๐–ผ๐—„๐–พ๐–ฝ ๐—๐—‚๐—๐— ๐–ฟ๐—…๐–บ๐—๐—ˆ๐—‹!ย 


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


๐—›๐—ผ๐˜„ ๐—ฐ๐—ฎ๐—ป ๐—œ ๐—ฏ๐—ผ๐—ผ๐—ธ?

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About Francesco

Francesco dโ€™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 neighborโ€™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.ย 


About Chef Marcello

Marcello Franceschini was born in Sassuoloโ€”an Italian town in the Emilia-Romagna region.ย 

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

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!


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