The Italian Way with Vegetables: Spring
A hands-on cooking class culminating in dinner served with wine.
Italians love to celebrate seasonal, truly fleeting produce. They have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. Viola Buitoni will show us the way.
MENU*
Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese
Broccoli di Cicco
Pasta di grano arso con broccoletti, aglietto e acciughe
Burnt wheat pasta with broccoli di Cicco, green garlic and anchovies
Asparagi/Asparagus
Asparagi burro e parmigiano con uovo in camicia
Asparagus with butter
Ortiche/Nettles
Frittata di ortiche e cipollotti
Frittata with nettles and onions
Ruchetta/Baby arugula
Pesto di ruchetta e mandorle
Pesto with arugula and almonds
Cavolfiore viola/Graffiti cauliflower
Cavolfiori arrosto alla Siciliana
Carciofi/Artichokes
Carciofi in teglia
*Menu subject to changes
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 for college, but soon after attending NYU as an economics major, she was drawn back into her genetic passion for food. She ran an Italian catering business and had a shop showcasing the best of Italian food on Madison Avenue in NYC. After moving to San Francisco in 2004 to start a family, Viola can now be found giving lectures on Italian food traditions and trends, and teaching cooking classes in collaboration with 18 Reasons, SF's Italian Cultural Institute and Italian Consulate, Cavallo Point Lodge Cooking School, Draeger’s in San Mateo and Blackhawk and Pepperberries in Eugene, OR. Since 2013, she has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather. Viola has also produced food articles and cooking videos for MissionLocal.org. Recently, she began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy.You can follow her adventures and find information on traveling with her at www.violabuitoni.com.
