The Italian Way with Vegetables: Easter Sides

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.

Italians love to celebrate seasonal, truly fleeting produce. They have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. For Spring, this enduring series of classes features dishes inspired by traditional Easter recipes. From soups to salads and everything in between, join our favorite Italian in the kitchen to learn how to make simple, varied and easy dishes.    

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Torta Pasqualina Genovese—Garden Greens and Ricotta Torte with Whole Eggs, a traditional Ligurian dish for the day after Easter.

Fagotto con Asparagi, Piselli e Crescenza—Asparagus and Pea Pocket with Crescenza Cheese. An unusual seasonally-tuned alternative for your vegetarian guests!

Carciofi in Teglia al Limone e Maggiorana—Stove Top Braised Artichokes with Lemon and Marjoram. Crack the code to properly trim artichokes and make their flavor shine!

Scafata—Spring Vegetables Stew, Central Italy’s must-have Easter dish.

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.

_{Photo by Kim Daniels on Unsplash}