2/18 Bitter is Better - The Italian Way with Vegetable

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2/18 Bitter is Better - The Italian Way with Vegetable

from 120.00

2/18 - Sunday - 5:00 - 9:00 - Bitter is Better - Vegetables The Italian Way with Viola Buitoni A hands-on cooking class culminating in a family-style dinner. 

Held in Cupertino near DeAnza, address given after purchase.

I'm excited to have Viola back and her menu fits perfectly with our seasonal theme!

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. The slim pickings of winter gardens do not deter our favorite Italian, Viola Buitoni, who sees the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and is determined to out everyone's inner broccoli lover.

MENU

  • Pasta di grano arso ai rapini - Burnt wheat pasta with rapini
  • Foglie di verza ripiene di pane - Bread-filled cabbage leaves
  • Insalata di cavolo, cachi e nocciole - Cabbage, winter fruit, and hazelnut salad
  • Cicorie d'inverno in salsa di acciughe - Winter chicories in anchovy sauce
  • Bruschetta di cavolina - Bruschetta with cauliflower leaves
  • Torta di radicchio, noci e gorgonzola - Radicchio, walnuts and gorgonzola tart

*Menu subject to change due to availability of produce.

Classes are nonrefundable but feel free to send someone in your place if you are unable to attend.

 

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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.