Gather. Modern Grange Events

Workshop

The Delicious Economy of the Italian Kitchen with Viola Buitoni

Learn ways to maximize flavors and resources with Italian flair with Viola Buitoni, who sees leftover odds and ends as inspiration for her next tasty bite. Chef Viola Buitoni is passionate about Italian food but especially passionate about reducing waste in the kitchen. In this cooking workshop she’ll take participants through a complete menu centered around day-old bread. You will never look at leftovers in the same way!

The class includes hands-on instruction and finishes with lunch.

Pasta ammuddicata
(Pasta with breadcrumbs and anchovies)

Panzanella toscana
(Tuscan bread and tomato salad)

Minestra di pane e verdure
(Vegetarian bread soup)

Pollo arrosto con pane e verdure
(Roast chicken with bread and vegetables)

Pizzette di recupero
(Last minute mini pizzas)

Calamari ripieni agrodolci
(Stuffed sweet and sour calamari)

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.