Demo Class with Viola Buitoni: Italy by Ingredient

Join us at Eataly Downtown on Thursday 19th October for our special session with Viola Buitoni!

About this Class:

Viola will teach you recipes from her cookbook "Italy By Ingredient". During the class she will walk you through dishes and recipes, teaching you the best techniques to prepare amazing dishes. 

After the class you will have time for a Q&A with Viola, who will be able to sign the book and talk about "Italy by Ingredient". 

In ITALY BY INGREDIENT, Buitoni introduces cooks of all skill levels to the simple art of folding the character of signature Italian ingredients into daily meals. Organized in five sections—condiments, grains, dairy, meat, and fish—that spotlight a dozen ingredients, she offers un-fussy, flavorful recipes along with personal musings dressed with cooking tricks and tips. Here’s a taste, ingredient by ingredient:

About the Author: 

Viola Buitoni (yes, like the pasta) is the sixth generation of an Italian family that made food history. In the late 1800s, her ancestors became Italy’s first culinary entrepreneurs to mechanize the making and distributing of pasta. In 1907, her great-grandfather invested in a small confectionery shop, which became Perugina Chocolates. The Buitoni and Perugina brands have belonged to Nestlé since 1989. But Viola has remained true to her heritage and her parents, who ate from their garden in the Umbrian countryside and took her and her four siblings on seasonal expeditions foraging for chestnuts, wild asparagus, and blackberries. “Our lives moved to the clock of food,” she reflects.

VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, the capital of the Umbria region of Italy. After moving to the US to attend New York University, 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 at Milk Street and in person at 18Reasons + The Civic Kitchen in San Francisco. She also leads immersive food tours, off-the-beaten-path, in Italy. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. She lives in San Francisco’s Mission District with her husband, son, and tiny dog. 

In This Class You Will:

• Observe Viola Buitoni present her book and cook recipes included in it
• Learn all the techniques and secrets of italian cooking 
• Enjoy an Italian aperitivo that includes hand-made focaccia paired with Italian wine 
• Take home menus, adapted recipes and a copy of the book included in the price 

Class duration is approximate and may vary by 10-15 minutes. Seating is first-come first-served. Please note, class includes demonstration and tasting and is hands-on. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.