ONLINE Class: The Italian Way with Vegetables: Spring is in the Air

Update 4/8/20: This is a live, hands-on cooking class held online via Zoom. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.

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. In Viola Buitoni’s opinion this is never as easy as in the spring when nature comes back to life and market stalls brim with the sweetness of rebirth.

MENU

Tagliatelle agli asparagi e guanciale ~ Tagliatelle with asparagus and guanciale

Frittata di ortiche e cipollotti ~ Nettles and spring onion frittata

Insalata di taccole, kumquat e ravanelli ~ Snow peas, kumquat and radishes salad

Pesto di ruchetta e mandorle ~ Arugula and almonds pesto

Fave arrosto con ricotta salata ~ Roasted fava beans with ricotta salata

This menu contains the following common allergens: dairy, wheat, eggs, nuts, fava beans. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

Before class, please make sure that you have the following equipment and ingredients, click here. If you have any concerns about the list of ingredients, email info@18reasons.org. We encourage you to cook along with as many dishes as you can!

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.