The Delicious Economy of the Italian Kitchen: Spring [SOLD OUT]
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. 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.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
The ingenious creativity and delicious economy of the Italian kitchen is perfectly suited for these times of responsible captivity. Our Italian-in-residence, Viola, will share her knowledge and instinct to put your pantry to best use and make different dishes with a few basic pantry ingredients, the vegetables of the season and a scattering of tasty, easy to obtain proteins.
MENU
Pasta alle cipolle rosse, salvia e ricotta salata – Pasta with red onions, sage and ricotta salata
Cannellini e salsiccie al profumo di pomodoro e rosmarino – Tomato and rosemary scented cannellini beans and sausages
Pesce di mercato al forno con pangrattato al profumo di limone e menta – Roasted market fish with lemon and mint scented breadcrumbs
Asparagi cacio e pepe con uovo in camicia – Cacio e pepe asparagus with poached egg
Equipment and Ingredient List for the class can be found here - make sure to check before you sign up for the class.
This menu contains the following common allergens: wheat, dairy, fish, egg. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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.
