The Italian Way with Vegetables: Bitter is Better

Friday, January 12, 2018 6:00pm to 10:00pm
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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 and beer.
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. The slim pickings of winter gardens do not deter our favorite Italian, Viola Buitoni, who sees the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and is determined to out everyone's inner broccoli lover.
Pasta di grano arso ai rapini - Burnt wheat pasta with rapini
Minestra di romanesco e arzilla - Halibut and romanesco soup
Foglie di verza ripiene di pane - Bread-filled cabbage leaves
Cime di rapa strascinate - Pan-fried broccoli rabe
Insalata di cavolo, cachi e nocciole - Cabbage, persimmon, and hazelnut salad
Cicorie d'inverno in salsa di acciughe - Winter chicories in anchovy sauce
Arrosto di cavoletti - Roasted baby brassicas
Bruschetta di cavolina - Bruschetta with cauliflower leaves
Torta di radicchio, noci e gorgonzola - Radicchio, walnuts and gorgonzola tart
*Menu subject to change due to availability of produce
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