Cooking with Salumi - SOLD OUT

A hands-on cooking class culminating in dinner served with wine.

In the Italian kitchen, salumi are not just for sandwiches or antipasto, they hold their own as an ingredient which is rarely seen, but can turn any dish from delicious to unforgettable. Learn with Viola Buitoni how to put local artisanal cured meats to best use in your Italian home cooking in dishes that are customizable to the bounty of the season and the shelves of your larder.

MENU

Orecchiette con bufala, speck e zucchine al profumo di menta
(orecchiette with buffalo mozzarella, speck and zucchini)

Pizza ripiena di soppressata e crescenza
(pizza filled with soppressata and crescenza)

Saltimbocca alla romana
(veal cutlets with pancetta and sage)

Involtini di pollo con mortadella e bietola
(chicken rolls with mortadella and chard)

Crostini di fagioli freschi con guanciale e salvia
(shelling beans crostini with guanciale and sage)

Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.