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.
Until Italy reopens its welcoming arms and unforgettable tables, let us take you there with the stories, wit, and mad pasta skills of Viola Buitoni. In this two-day workshop, Viola will guide you through an exploration of two deeply regional and very different fresh pasta cultures. On Saturday, you will explore Emilia Romagna and its capital city Bologna. Armed with a rolling pin, you will explore richly yellow, egg based pasta. On Sunday, you will travel to the heel of Italy and explore the hard wheat, toothsome water based pasta of Puglia and master the manual dexterity needed to work the same dough into three shapes with different mouthfeels and uses.
Saturday, May 16, 4–6 pm
Tagliatelle al sugo di pomodoro ~ Egg tagliatelle with tomato sauce
Tortellini al burro e parmigiano ~ Tortellini with butter and parmigiano
Sunday, May 17, 4–6 pm
Orecchiette alle cime ~ Orecchiette with rapini
Cicatelli al pomodoro e ricotta salata ~ Cicatelli with tomato and ricotta salata
Equipment and Ingredient Lists for Saturday and Sunday can be found here - check before signing up for the class!
This menu contains the following common allergens: wheat, dairy, egg. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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.