The Italian Way with Vegetables: Handblown Easter Artichoke Pie

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. The Easter meal our Italian instructors cherishes most is the traditional breakfast where spring vegetables are presented in a myriad of ways. Viola will share her spin on some of those dishes, making them the showstoppers of any vegetarian Easter table. Expect to hear tales of Easter family traditions and learn new techniques.

MENU

Torta genovese pasqualina di carciofi—Genoa Easter artichoke and ricotta pie (pictured)

Teglia di patate novelle con aglietto verde, piselli e maggiorana—New potatoes casserole with green garlic, peas and marjoram

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

This menu contains the following common allergens: Egg, 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, 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 18 Reasons, The Civic Kitchen, and Milk Street 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.

_{Photo credit: Viola Buitoni}