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food > Italy by Ingredient™ with Viola Buitoni

Date:

03/30/2021


food > Italy by Ingredient™ with Viola Buitoni

The Italian Cultural Institute of San Francisco is pleased to offer Italy by Ingredient, a series of 8 live Zoom cooking classes in which chef Viola Buitoni presents an all-around overview of Italian agri-food excellence, allowing participants to learn about f 8 uniquely Italian ingredients, focusing in depth on their history, cultural context, efforts to preserve their quality, and, of course, their use in the cooking.

CONTACT Viola (violabuitoni@gmail.com) if you'd like to find out more details on the ingredients listed in the shopping lists below.

 

PROGRAM

March 30, 6PM  
BOTTARGA

  • Spaghetti with Sicilian tuna bottarga and Meyer lemon   Spaghetti con bottarga di tonno di Sicilia e limone Meyer
  • Pork fillet with artichokes and Cabras Oro bottarga   Filetto di maiale con carciofi e bottarga Oro di Cabras

INFO & SHOPPING LIST

 

April 29, 6PM
PASTA

  • Rigatoni with tuna and Corbarino tomato
  • Tagliolini with asparagus tips and speck from Valtellina
  • Orecchiette with broccoli rabe and anchovies from Cetara

INFO & SHOPPING LIST

 

May 26, 6PM
BURRATA

  • Cavatelli with tomatoes from Piennolo del Vesuvio and burrata and anchovies from Cetara 
  • Burrata with truffles

INFO & SHOPPING LIST  

 

June 24, 10:30AM
TRADITIONAL BALSAMIC VINEGAR with Mariangela Montanari, special guest from La Cà dal Nôn

  • Pears with bacon, Piedmont IGP hazelnuts and traditional balsamic vinegar of Modena
  • Fusilli with zucchini, mint and traditional balsamic vinegar from Reggio Emilia

INFO & SHOPPING LIST 

 

September 27 | 6PM
PECORINO

  • Swordfish rolls with fresh Tuscan pecorino
  • Tagliolini with pecorino romano cheese and pepper

INFO & SHOPPING LIST

REGISTER HERE

Free admission, limited space available

 

October 28 | 6PM
PROSCIUTTO DI PARMA D.O.P. AND MORTADELLA I.G.P.

  • Mousse of mortadella with pistachios from Bronte and traditional balsamic vinegar of Modena
  • Rolls with prosciutto di Parma and fontina cheese from Val d’Aosta

 

October
GRANA PADANO

  • Grana Padano flan
  • Grana Padano sablé with pepper
  • Tagliolini with beurre blanc and Grana Padano with black truffle

 

December
POLENTA

  • Polenta with Borgotaro mushrooms PGI
  • Polenta with Gorgonzola DOP
  • Polenta gnocchi with San Marzano tomatoes from the Sarnese-Nocerino area

* The program may be subject to changes due to the availability of ingredients and new inspirations from the chef

Viola Buitoni

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 at Milk Street, 18Reasons, The Civic Kitchen year-round and at the Puglia Culinary Center in the summer. In October of 2021 she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog. www.violasitaly.com

Information

Date: Da Tuesday, March 30, 2021 a Friday, December 31, 2021

Organized by : Italian Cultural Institute SF

Entrance : Free


Location:

Online

1566