The Delicious Economy of the Italian Kitchen: Vegetarian Mains for the Hot Season

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.

As temperatures soar higher every year, our Italian instructor has developed a repertoire of main courses that are vegetable-driven, full of seasonal flavor, filling, yet light on both the body and the wallet. Join Viola to understand how one of the world's most beloved cuisines is adapting to climate change.    

MENU

Pomodori Col Riso alla Romana—Roman families’ best-kept table secret! Tomatoes filled with rice baked in their juices, this has been growing in popularity as a cool main course that can be served cold

Cipolle Ripiene Al Pane Raffermo—Fresh spring onions poached until soft and topped with yesterday's bread and plentiful summer herbs

Stufato Freddo di Zucchine, Patate e Riso alla Menta e Limone—Chilled zucchini, potatoes, and rice stew with mint and lemon

Parmigiana di Melanzane Estiva con Sugo Fresco e Mozzarella—Summer grilled eggplant parmigiana with fresh sauce and mozzarella

This menu contains the following common allergens: 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 and son.