Tiramisu

A hands-on desserts class. A hearty savory snack of dips, cheese, fruit, and seasonal salad will be served with wine. You are also welcome to brown bag an alternative dinner.

Thrill and rejoice! We have finally convinced Viola to teach about her least favorite dessert. Our resident Italian instructor overdosed on tiramisù somewhere in her high school years, but in the rare occasions in which she makes it, we can't get enough of it. Take a break from your weeknight routine for a little pick-me-up - the literal meaning of tiramisù - and learn the ins and outs of this Italian iconic dessert. We will start with the classic and a then whip up a few variations.

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Tiramisù scomposto - Deconstructed tiramisù

Tiramisù classico - Classic espresso, lady fingers and mascarpone cream tiramisù

Tiramisù ai frutti di bosco - Berry tiramisù

Tiramisù al panettone e marsala - Tiramisù with marsala and panettone

Please note: these dishes contain eggs and gluten. We can't accommodate changes to these recipes to accommodate any sensitivities to those ingredients.

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.