18 Reasons: Beyond Pasta: Gluten Free Italian – In Person

Price:
$165.00
Member Price:
$155.00

A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

There is so much more to Italy’s food culture than just pasta – including plenty of hearty, gluten free options. Join our resident Italian instructor to discover ways to embrace your inner Italian cook without ever resorting to wheat. Relying on vegetables to layer and wrap, resorting to gluten free grains and legumes to thicken, and turning to nut and alternative flours to bake, you will put together a memorable Italian meal that leaves out all of the gluten and opens the door to even more unexpected flavors.

MENU

Casseruola di polenta di rimedio—Repurposed polenta casserole

Cannellini e cozze con pomodorini, basilico e pecorino—Cannellini beans and mussels with cherry tomatoes, basil, and pecorino

Insalata di riso con verdure e tonno—Rice salad with vegetables and tuna

Cannelloni di melanzane e ricotta alla menta—Baked eggplant cannelloni stuffed with ricotta and mint

Torta di frutta di stagione alle mandorle e grano saraceno—Almond and buckwheat cake with seasonal fruit

This menu contains the following common allergens: Fish, Shellfish, Egg, Tree Nuts, Dairy, Corn. 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 remotely for Boston-based Milk Street, and in person for 18 Reasons and The Civic Kitchen in San Francisco. She leads immersive foraging and cooking workshops in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to italysegreta.com. Her opera prima, Italy by Ingredient, is due out in fall 2023 (Rizzoli). In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in SF’s Mission District with her husband, son, and tiny dog.