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18 Reasons: The Italian Way with Vegetables: Mushrooms and Winter Squash
February 15 @ 6:00 pm - 10:00 pm
A hands-on cooking class culminating in a family-style dinner served with wine or beer.
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. For the winter edition of Viola’s seasonal course, she has chosen to focus on two modest, reliable residents of the produce shelves: mushrooms and winter squash. From soups to salads and everything in between, join our favorite Italian in the kitchen to learn how to make simple, varied and easy dishes.
Garganelli ai funghi e pinoli — Mushrooms and pine nuts taglietelle
Paté di trombette dei morti — Black trumpets paté
Zucca in saor — Sweet and sour winter squash in the style of Venice
Bisque di zucca e granchio al profumo di arancio e paprika affumicata — Orange and pimentón scented pumpkin and crab bisque
Sformato di funghi con salsa di zucca e noci — Mushrooms flan with winter squash and walnuts sauce
“Lasagna” di zucca e gorgonzola — Pumpkin and gorgonzola faux lasagna
Minestra di farro con castagne e funghi — Farro soup with chestnuts and mushrooms
Funghi misti in cartoccio — Baked mixed mushrooms in parchment
*Menu subject to change due to availability of produce.
**To cook all of these dishes in the allotted time, recipes will be divided amongst small groups of students. Viola will teach the entire class the key techniques to understand these dishes.
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.