Flavors of Italy: Cooking with Ricotta

Tuesday, March 21, 2017 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
2 slots available

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

As we transition from our rainy winter and anticipate the full bloom of spring, spend an evening with Viola Buitoni, who will share her love for a Italian pantry staple, ricotta. Springtime is when ricotta is at its best, milkiest and most delicate. The queen of versatility, ricotta also shines on its own with sweet or savory dressings. The menu reflects Viola's love for improvisation and experimentation, in addition to a classic beloved Sicilian recipe: the cannoli. 

Ricotta alla piemontese ~ Ricotta seasoned in the style of Piedmont
Crostini con ricotta, piselli e menta al profumo di limone ~ Lemon scented crostini with ricotta, baby peas and mint
Garganelli ricotta e bottarga al profumo di arancio ~ Orange scented garganelli with ricotta and bottarga
Zucchine ripiene di carne e ricotta al sugo rosso ~ Baked zucchini in red sauce filled with ground meat and ricotta
Cannoli alla siciliana ~ Sicilian cannoli
Ricotta dolce ~ Ricotta with various sweet dressings
Also check out our hands-on class on making your own ricotta on Monday, March 20 (click here).
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.