Paste di Natale: Lasagna Primer

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

We welcome back Viola to the classroom with our yearly tradition of Christmas Pasta! We'll make every component of this crowd-pleasing dish from scratch and understand why lasagna is a labor of love reserved for the most special occasions! Together with your classmates, you'll make the classic lasagna bolognese with layers of fresh egg spinach pasta, meat ragù, bechamel and parmigiano, as well as a rich vegetarian lasagna with layers of fresh egg pasta, wild mushroom sauce, bechamel and fontina cheese.

MENU

Lasagna verde classica alla bolognese—Classic meat lasagna of Bologna

Lasagne ai funghi di bosco e fontina—Wild mushrooms and fontina lasagna

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 at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.

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