Getting Nutty in the Italian Kitchen

A hands-on cooking class culminating in dinner served with and beer.

Get “nutty” with Viola Buitoni! 

MENU

Pesto alla genovese ~ Classic ligurian pesto
Pesto alla trapanese ~ Tomato and almond pesto
Pesto di bruscandoli e noci miste al profumo di limone e menta ~ Lemon and mint scented peashoots pesto with mixed nuts
Orecchiette con pecans, feta e salvia ~ Orecchiette with pecans, feta and sage 
Caponatina siciliana con mandorle tostate ~ Sicilian caponata with toasted almonds
Crostata di pesche, mirtilli e nocciole ~ Peaches, blueberries and hazelnuts tart

Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.