The Delicious Economy of Italian Cooking

Friday, July 14, 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 a family-style dinner served with wine.

Summer's bounty is upon us. Though dreams of overflowing grocery bags of produce fill our minds, we sometimes feel limited by the capacity of our wallets and our fridge. Sometimes we forget and our groceries wilt, overripen, or become stale and we feel pain when the compost bin looks like the only option. Learn ways to maximize flavors and resources with Italian flair with Viola Buitoni, who sees leftover odds and ends as inspiration for her next tasty bite.


Pasta al tonno, zucchine, basilico e limone - Pasta with tuna, zucchine, basil and lemon
Panzanella - Tuscan bread and tomato salad
Uova al pomodoro - Eggs baked in tomatoes
Minestra fredda di cetrioli - Cold cucumber soup
Calamari in insalata - Calamari salad
Crostata di pesche - Peach tart


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