Paste di Natale: Modern Christmas Pastas - In Person

A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

Viola’s wildly popular class on handmade holiday pasta returns in 2023 with two dishes: one contemporary, the other a traditional speciality. Rotolo di pasta are stunning, rolled wheels of pasta that rest on a bed of creamy sauce. Tagliatelle al cacao - chocolate pasta - incorporates cacao into the dough, infusing a hint of bitterness that perfectly compliments its mascarpone-based sauce. Both recipes reflect the extra care and time Italians put in when cooking for their holiday table.

There is no one better to learn from than our favorite Italian, Viola. This year she published her debut cookbook, Italy by Ingredient - sharing her gorgeous recipes and practical advice. These impeccable holiday pastas will shine at your holiday gatherings! 
 

MENU

Rotolo di pasta con ricotta, spinaci e parma - Fresh pasta roll with ricotta and chard

Tagliatelle al cacao con speck, porri e mascarpone - Cocoa tagliatelle with speck, leeks and mascarpone
 

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely for Boston-based Milk Street, and in person for 18 Reasons and The Civic Kitchen in San Francisco. She leads immersive foraging and cooking workshops in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to italysegreta.com. Her opera prima, Italy by Ingredient, is due out in fall 2023 (Rizzoli). In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in SF’s Mission District with her husband, son, and tiny dog.