The Delicious Economy of the Italian Kitchen: Fish on a Budget

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

Join Viola for another installment in her beloved series on cooking flavorful, budget-friendly meals—this time featuring the treasures of our local waters. Discover how to select underrated seafood and stretch every ingredient for maximum flavor and minimal waste. We'll start with a hearty zuppa di pesce served with garlicky bruschetta, followed by paccheri in a white sugo infused with wild fennel. Learn to make sweet-and-sour Sicilian-style swordfish rolls, and two anchovy dishes that will convert any skeptic. We’ll end class with a seafood dinner that is fit for a king and easy on the wallet.

MENU

Zuppa di Pesce con Bruschetta ~ Tomato based chunky seafood soup, a layering of mollusks, tentacles, and fish fillets served with toasted, garlic rubbed country bread

Paccheri con Sugo Bianco di Teste alla Marinara al Profumo di Finocchietto ~ Paccheri with wild fennel scented fisherman's white sugo 

Involtini di Pesce Spada alla Siciliana ~ Sweet and sour Sicilian style swordfish rolls filled with fresh pecorino, herbs, currants, and pinenuts

Doppietta di Acciughe: Tortino e Ammiraglia ~ Anchovies 2 ways: in a casserole with seasonal vegetables and fresh herbs, and marinated with red onion and vinegar

This menu contains the following common allergens: Dairy, Tree Nuts, Shellfish, 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 and son.