The Delicious Economy of the Italian Kitchen: Repurposing Bread - In Person

A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

In Italy, on any given day and on any given table, there will be a basket of bread. Fresh bread is considered as much of a staple as olive oil, butter, coffee, flour, salt, sugar. But the life of bread does not end with freshness. With their well known, keen eye for making the economical delicious, Italians consider bread past its prime an ingredient with never ending possibilities. Join our Italian instructor, Viola Buitoni, and learn how to give old bread a second life and reduce kitchen waste.

MENU

Pasta ammuddicata—Pasta with breadcrumbs and anchovies

Pollo arrosto magico—Magical roasted chicken

Minestra di rimedio di pane e verdure—Day old bread and leftover vegetables soup

Panzanella invernale—Salad of winter vegetables and bread

Pappa di mare—Day old bread and seafood soup

Pizzette di recupero—Last minute mini pizzas
 

This menu contains the following common allergens: Fish, Shellfish, 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.

Let’s Cook Together! 

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 remotely for Boston-based Milk Street, and in person for 18 Reasons and The Civic Kitchen in San Francisco. She leads immersive foraging and cooking workshops in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to italysegreta.com. Her opera prima, Italy by Ingredient, is due out in fall 2023 (Rizzoli). In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in SF’s Mission District with her husband, son, and tiny dog.

_{Photo by Victoria Shes on Unsplash}