The Italian Way with Vegetables: Spring

Thursday, May 4, 2017 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


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

Spring is a time of rebirth, and green is the dominant color in vegetable gardens and market stalls. Everything is tender and the air smells of almonds and sourgrass. Driven by the season, Viola cooks the most vegetable-driven dishes in the spring that are simple, fast, with few ingredients, and minimal processing. 


Fava arrosto - Roasted Fava beans
Pesto cipolline selvatiche - Ramp pesto
Carciofi in umido - Artichokes braised in tomatoes
Finocchi e arance - Fennel and orange sicilian salad
Orecchiette ai porri, salvia e ricotta salata - Orecchiette with leeks, sage and aged ricotta
Pennette piccanti agli asparagi - Penne with spicy asparagus sauce
Cardi in bianco - Baked cardoons in white sauce
Ciambellone al rabarbaro e fragole - Rhubarb and strawberry bundt cake

*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 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