Sat, May 30 | Live from Los Angeles, CA

Maaaaalloredusu alla campidanese (Sardinian Gnocchi) with Chef Denis Dello Stritto

Chef Fabio Vota was born and raised in Salerno, Italy near the Amalfi coast. He has been a chef since he was 14 years old. He cooked for the Italian national soccer team in 2006 when they won the World Cup. Since moving to Los Angeles he has been chef to several celebrities.
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Maaaaalloredusu alla campidanese (Sardinian Gnocchi) with Chef Denis Dello Stritto


May 30, 2020, 11:00 AM – 12:30 PM PDT
Live from Los Angeles, CA


Join us for a fun live and interactive class with Chef Denis Dello Stritto as he shows us how to make Malloredusu alla campidanese, a typical dish from Sardinia, Italy. Here are the ingredients for 2 people: 


  • 1 cup durum semolina, about 150 grams
  • 1/2 cup warm water, about 75 grams
  • A pinch of salt
  • 1 teaspoons olive oil
  • 1/2 teaspoon crushed saffron threads


  • 1/2 pound sweet Italian sausage, broken up
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1/2 teaspoon crushed saffron threads
  • 1 tablespoon chopped rosemary
  • three whole peeled tomatoes or fresh tomatoes
  • grated pecorino sardo DOP cheese
  • half a glass of red wine


  • Pot
  • Pan
  • Spoon
  • Knife
  • Bowl 
  • Gnocchi board or fork

About Chef Denis Dello Stritto: 

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event. 

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  • Cooking Class
  • Ingredients Kit (for 2 people)
    +$0.63 Service fee
    +$0.63 Service fee