The Italian Way with Vegetables: Escarole and Side Dishes for Thanksgiving

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

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. Viola Buitoni is spending the fall in Italy where she's fallen in love with escarole all over again and she decided it will be the unexpectedly perfect side dish for your holiday table.

MENU

Scarole imbottite alla napoletana – Neapolitan-style braised escarole, stuffed with breadcrumbs, pecorino, pine nuts, raisins, and anchovy 

Minestra piccante di scarola, cannellini e zucca – Spicy escarole, white beans, and winter squash soup (DF, GF)

Insalata di cuori di scarola, cipolle rosse e arance – Escarole hearts, red onion, and orange salad (DF, GF)

Equipment and Ingredient List for this class can be found here; please review before purchasing a ticket.

This menu contains the following common allergens: Fish, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

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.

_{Photo credit: Field Goods}