The Italian Way with Vegetables: Winter

Sunday, January 8, 2017 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
4 slots available

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.


Puntarelle alla romana
Roman style puntarelle with anchovies and garlic dressing

Tortino di carciofi della mamma
My mother's artichokes pancake

Crostata di scarola alla siciliana
Sicilian escarole tart

Cardi gratinati
Cardoons au gratin

Zucca in agrodolce
Sweet and sour winter squash

Minestra di sedano rapa con mandorle e caprino
Celery root soup with almonds and goat cheese

Cicorie e aglietto al forno
Baked chicories and green garlic

Pesto di foglie d'inverno con aglietto e noci americane
Winter greens pesto with green garlic and pecans

*Menu subject to changes based on produce availability


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 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