Casa Artusi, pivotal in Italian culinary culture, ensures legacy through collaborations like 2025 Minnesota training, enriching global appreciation of home cooking.
Casa Artusi was the first center of gastronomic culture devoted to Italian home cooking.
It remains the heart of Italian cuisine today and served as a key partner in the 2025 UNESCO Recognition of Italian cuisine.
From classes to history to libraries of research and recipes, Casa Artusi has it all — including a cadre of “Nonnas” present and ready to share their knowledge, their experience, and their twinkling approach to generations of making amazing food, building community, and feeding family and friends.
During the summer of 2025, two members of the Cooks of Crocus Hill team went and trained at Casa Artusi to bring the taste, culinary knowledge and culture back to Minnesota.
Karl Benson, Susy Silva and Matteo Milandri joined KARE 11 Saturday with more on their special collaboration.
Recipe: *Gnocchi di patate No. 89
2 pounds Yukon gold potatoes (large)2 ½ cups “00” flour1 whole eggPinch kosher salt
I indicate the amount of flour required for kneading the gnocchi, so that you will not experience what happened to a woman whose cooking I was observing: the moment she put her wooden spoon into the hot water to stir them, the gnocchi disappeared. “But where did they go?” asked another woman to whom I had told the story for laughs, with anxious curiosity. Perhaps she thought some little spite had carried them off.
“Do not be so surprised, my dear lady,” I answered. “This strange phenomenon is perfectly natural: the gnocchi has been mixed with too little flour, and as soon as they hit the water, they liquefy.”
Boil the potatoes in water, or, better still, steam them, then, while they are still hot, peel them and pass them through a sieve.
Then mix them with the flour, and knead the dough for a while with your hands, finally rolling it out into a slender cylinder that you can cut into little pieces about 1 ¼” long.
Sprinkle each piece lightly with flour. Picking them up one at a time, roll them against the back of a cheese grater or the tines of a fork, pressing gently with your thumb. Boil in salted water for 3-4 minutes. Drain and season with cheese, butter, and tomato sauce to taste.
*Sourced from “Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi.
Dining and Cooking