A hands-on cooking class culminating in dinner served with wine.
In the 2018 edition (6th annual!) of Viola’s wildly popular class on pasta for the holiday table, we feature new ideas to inspire your inner Italian cook. This unique menu is sure to impress your family and friends!
Tortelli di baccalà e ceci — Salt cod and garbanzo tortelli
Rigatoni di grano duro con ragù bianco — Semolina rigatoni with white pork ragù
Fettuccine rosse con pancetta, pistacchi e groviera — Beet fettuccine with pancetta, pistachios and gruyere
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.