A hands-on cooking class culminating in a family-style dinner served with wine and beer.
To Viola, a tart is a blank canvas to fill with the culinary imagination that runs through her veins. The fragrance of a crostata baking conjures her mother’s voice, and she is excited to share the secrets she learned from years of smelling, watching, and eating Italy’s most beloved dessert.
Pasta frolla classica - Classic Italian short crust
Pasta frolla al cioccolato - Chocolate short crust
Pasta frolla di mandorle - Almond short crust
Crostata di pere e cioccolato amaro - Bittersweet chocolate and pears crostata
Crostata con frangipane di pecan e frutta di stagione - Pecan frangipane and seasonal fruit tart
Crostata di ricotta e limone - Lemon scented ricotta tart
Crostata di gianduja e caramello con nocciole salate - Gianduja and caramel tart with salted hazelnuts
Crostata di mandorle con crema, ricotta, scorzette e amaretti - Almond crostata with pastry cream, ricotta, candies orange peels and amaretti cookies
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.
(Photo courtesy of Viola Buitoni)