Italy by Ingredient: Weeknight Meals for Those You Love

Note: this class was originally scheduled for Monday, Feb 26 and was rescheduled for Sat, Apr 27

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

Viola insists that all recipes in her book hold the same space in her heart, yet when pushed…she culled a hit parade of crowd favorites and sleeper hits suitable for easy and fast weeknight dishes that are as long in flavor as they are short on fussiness.

Join her as she delves through the recipes, tells the stories and inspiration behind it and shares how to take this gems through the seasons.

Viola's book, Italy by Ingredient (Rizzoli 2023) will be availabe to purchase throughout the class!

MENU

Vellutata di pomodoro, carote e porri al profumo di arancio e zenzero—Orange and Ginger-Scented Tomato, Carrot, and Leek Cream

Chiocciole al burro e parmigiano aromatiche—Spice-Scented Butter and Parmigiano Snail-Shell Pasta

Sfogliata di mozzarella e peperoni—Mozzarella and Roasted Peppers Tart

Scaloppe di pollo alla colatura di acciughe—Chicken Cutlets with Anchovy Colatura

Torta di mandorle, farro e frutta—Almond, Farro and Fruit Cake

This menu contains the following common allergens: Egg, Dairy, Wheat, Fish, Nuts. 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, released in the 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 and tiny dog, while her son is away at college.

_{Photo by Molly DeCoudreaux}