My Granny's secrets Making Gnocchi

About this tour

Learn to shape and cook pillowy gnocchi in a Veronese home kitchen, working alongside a local cook who'll share generational techniques passed down through her family. You'll make the pasta from scratch, cook it fresh, and sit down to eat what you've prepared over two and a half hours. This is about the rhythm of handmade food and the conversations that happen around a table—less performance, more genuine apprenticeship in how this city's home cooks actually work.

Highlights

• Roll and cut gnocchi using tried methods from three generations
• Cook your batch in salted water, taste it hot from the pot
• Drink local wine and water throughout the session
• Two-course meal featuring your finished gnocchi
• Take away recipes and troubleshooting tips for home cooking
• All ingredients and tools supplied in a residential kitchen

What to expect

You'll arrive at a home kitchen in Verona and start with the basics: flour, potato, salt. Your host will walk you through the dough—how it feels, when it's ready, why it matters. Then comes the meditative part: rolling each piece and cutting them to size. There's a rhythm to it. Once they're shaped, you'll cook a batch and taste immediately. The meal unfolds in two parts, eaten in the same space where you just worked. Wine appears. Stories about why her grandmother did things a certain way come up naturally. You leave with written recipes and the confidence to repeat this at home.

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