The Italian Way with Vegetables: Spring - 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.

Join Viola in a joyful cooking experience informed by the rebirth of spring, when nature awakes regenerated by its winter holiday, and vegetables show their most floral, tenderest side. With her Italian flair for celebrating truly seasonal, fleeting produce, Viola will teach how to make the simple seem special, and transform a small basket of vegetables into a feast for a crowd. We will step outside the box and reframe vegetables as protagonists of the table. Attendees will come away with cross-seasonal techniques for one-pot pasta and stovetop frittata. To top off the evening on a sweet note, the secret to a quick semifreddo. 

MENU

Tagliolini risottati piccanti agli asparagi e pancetta—One pot spicy tagliolini pasta with asparagus and pancetta

Frittata di cipollotti—Spring onion frittata

Composta di ciliegie con crema di mascarpone ghiacciata variegata alla vaniglia—Cherry compote with vanilla swirled iced mascarpone cream

This menu contains the following common allergens: Egg, Tree Nuts, 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.

_{Photo by Jonathan Kemper on Unsplash}