The Italian Way with Vegetables: Bitter is Better
A hands-on cooking class culminating in dinner served with wine.
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.
MENU
Orecchiette alle cime di rapa—Orecchiette with broccoli rabe
Insalata di cavoli, cachi e nocciole—Cabbage, persimmon, and hazelnuts salad
Cicorie d’inverno in salsa d’acciughe—Winter chicories in anchovy dressing
Torta di foglie di verza con pane e funghi—Savoy cabbage, bread and mushrooms tart
Bruschetta di cavolina—Bruschetta with cauliflower leaves
Quiche di romanesco arrosto e panna acida–Quiche with roasted romano and sour cream
Crespelle di radicchio e ricotta al rosmarino—Ricotta, radicchio and rosemary crepes
*As this class is aimed at celebrating produce at its peak, ingredients may change due to availability and Viola's ever-changing ideas.
This menu contains the following common allergens: dairy, wheat, eggs, fish, and nuts. Let us know if you're allergic to anything by sending us a note at info@18reasons.org before purchasing a ticket.
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.
