A hands-on cooking class culminating in a family-style dinner served with wine or beer.
Easter is celebrated in Italy with processions, religious festivals, and special dinners. Viola Buitoni takes great delight in the traditional foods of this holiday, and she is here to share her favorites with you.
Torta pasqualina genovese—Garden greens and ricotta torte with whole eggs
Agnello brodettato—Lamb stew with egg and lemon
Carciofi in teglia al limone e maggiorana—Stovetop braised artichokes with lemon and marjoram
Piselli al prosciutto—Shelling peas with prosciutto
This menu contains the following common allergens: dairy, wheat, and eggs. If you have allergies or dietary restrictions please e-mail us at email@example.com 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.