Porchetta Made Easy

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

Porchetta is an important dish in Central Italy, where the techniques and flavors span beyond the whole pig to smaller cuts and different animals that are perfect for the home oven. We can think of nothing more elegant and delicious as a centerpiece for the holiday table. 

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Coniglio in porchetta - Porchetta style rabbit
Pollo in porchetta - Porchetta style chicken
FIletto di maiale porchettato in crosta - Pork tenderloin with porchetta seasoning baked in bread
Cicorie in salsa di acciughe - Fall chicories with anchovy sauce 

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 for college, but soon after attending NYU as an economics major, she was drawn back into her genetic passion for food. She ran an Italian catering business and had a shop showcasing the best of Italian food on Madison Avenue in NYC. After moving to San Francisco in 2004 to start a family, Viola can now be found giving lectures on Italian food traditions and trends, and teaching cooking classes in collaboration with 18 Reasons, SF's Italian Cultural Institute and Italian Consulate, Cavallo Point Lodge Cooking School, Draeger’s in San Mateo and Blackhawk and Pepperberries in Eugene, OR. Since 2013, she has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather. Viola has also produced food articles and cooking videos for MissionLocal.org. Recently, she began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy.You can follow her adventures and find information on traveling with her at www.violabuitoni.com.