Flavors of Sicily: The Classics

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

For a course on the resplendent flavors of classic Sicilian cooking, Viola Buitoni is bringing in the knowledge and passion of her friend Marialuisa, a native of Catania and cooking instructor in the South Bay. 

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Pani e panelle - Bread with chickpea fritters
Alivi cunzati c'anciovi e chiapperi - Green olives filled with capers and anchovies Pasta cu finucchieddu e sardi a la palermitana~Palermo style pasta with sardines and wild fennel
Spitini ri carni - Meat skewers
Funci ‘ncartati - Wrapped mushrooms with pecorino and lemon
Cannolu ca’ ricotta - Cannoli with ricotta 
 

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.