Mar 23 2019

Fresh Gnocchi Amatriciana with Gianni Scappin, Cucina Woodstock

  • 6:00pm
  • 37b north front street, kingston, ny 12401

It’s amazing to see how far the Hudson Valley dining scene has so rapidly evolved in just the past decade alone.  For us, Cucina’s opening was a gamechanger–raising the bar with its elegant yet simple Italian fare exquisitely and consistently prepared with quality ingredients.  No surprise that the chef in command there (and at sister restaurant Market Street, Rhinebeck) also happens to mentor aspiring chefs as a professor at the C.I.A. in Hyde Park.  If you ever wanted to learn how to make gnocchi, this is the guy to learn from!

We’ll make two kinds of pasta–Potato Gnocchi and Malloreddus (a vegan durum pasta similar to cavatelli in shape); Amatriciana, a delicious Roman tomato sauce with guanciale and onion, as well as a vegetarian alternative with capers and olives; and chef’s signature Lacinato Kale Salad with lemon-olive oil, currants, toasted pinenuts and Tuscan pecorino.  We’ll taste some wine too while we eat and everyone will leave with a signed copy of Gianni’s PASTA cookbook.

$90 per student includes 3hr workshop with recipes + eat-what-you-make, wine tasting and signed cookbook.  We’ll be donating a portion of ticket sales to support the Kingston YMCA’s new beautification initiative focused on enhancement of  both uptown and midtown neighborhoods.

Call 845 514 2300 or follow the link to purchase tickets.

Giovanni “Gianni” Scappin is Chef/Owner of the Hudson Valley, NY restaurants: Cucina in Woodstock and Market St. in Rhinebeck.

A native of Marostica, in the northern Italian region of Veneto, Gianni studied at the nearby Recoaro Terme Culinary Institute. After cooking at legendary hotels and restaurants including the Grand Hotel Excelsior, Venice and Grand Hotel Sestriere, Piedmonte, he traveled to New York City and launched his stateside culinary career as Executive Chef of Castellano. Here Gianni introduced New Yorkers to authentic iconic dishes such as foccacia, tiramisu, and risotto.

He was hired as Corporate and Executive Chef for the Bice Group, opening their restaurants in major cities across the U.S. and abroad. Famed restaurateur Pino Luongo recruited Gianni afterward, where he eventually rose to oversee Luongo’s entire restaurant empire operation throughout the 1990s, including Il Cantinori, Le Madri, Centolire and Coco Pazzo.

In 2001, The Colavita Center for Italian Food and Wine opened at The Culinary Institute of America, Hyde Park, and Gianni was invited to consult on the Ristorante Caterina de’ Medici. Upon its opening he was asked to join the CIA faculty as a lecturing instructor and eventually, Assistant Professor of Culinary Arts. It was during this time in the Hudson Valley that Gianni opened Cucina in Woodstock (2006) and Market St. (2012). Gianni’s restaurants, each in a rustic chic setting with modern touches, are known for their authentic contemporary Italian menus, featuring seasonal, local produce.

In between training aspiring chefs at the CIA and launching new restaurants, Gianni has authored or co-authored several cookbooks on Italian cooking.

Photo 95643159 © Malisa Nicolau – Dreamstime.com