Flavors of Venezia

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

Venice is known as one of the world's most romantic cities, and the local food is part of the allure. Venice's cuisine is hyper-seasonal, delicate, and straightforward. Don't miss this special class on this unique cuisine! 

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Sarde e zucca in saòr~Panfried sardines and pumpkin in sweet and sour pickle
Risi e bisi~Classic Venetian rice and peas
Seppioline alla veneziana con polenta~Squid in their ink with polenta
Fegato alla veneziana~Venetial style calf's liver
Fritole~Sweet fritters

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.