A hands-on cooking class culminating in a family-style dinner served with wine or beer.
Challenged by baking but still want to master a dessert that will leave a lasting impression? This is the class for you. Crostata is that rare dessert which is easy to make, hard to fumble, and impossible to forget. You will master the technique for a flawless, foolproof pasta frolla, the Italian pastry crust, followed by an array of fillings and toppings, from the humble to the elaborate, from the traditional to the imaginative.
Crostata classica con marmellata di frutti di bosco — Classic crostata with berry jam
Crostata di crema di ricotta con marmellata di ricotta e amaretti — Tart with ricotta custard, apricot jam and amaretti
Crostata al cioccolato e pere — Chocolate and pear tart
Crostata di scorzette, cioccolato e nocciole — Candied orange peel, chocolate and hazelnuts tart
Crostata con frangipane al pistacchio e arance rosse — Blood orange and pistachio tart
Crostata di mandorle ripiena di ricotta, crema e frutta secca — Almond tart with ricotta, pastry cream and dried fruit
Soup and salad will be served to start the meal.
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)