Conversation and Dinner with Viola Buitoni: Second Seating - In Person

A seated multi-course dinner served family style. There is no hands-on learning component to this event. Guests are welcome to BYOB wine and beer; we will also have bottles for sale. Review our registration and cancellation policies here.

Our own Viola Buitoni, beloved instructor of all things Italian food, has finally written her long-awaited cookbook! Italy by Ingredient: Artisanal Foods / Modern Recipes (Rizzoli, 9/5/2023) is Viola's ode to the cornerstones of her Italian kitchen, a distillate of all she's been teaching us for the past 10+ years. To celebrate this milestone, we will host Viola in dinner and conversation with 18 Reason’s Executive Director, Sarah Nelson. During a 4-course meal of book favorites, Viola will share the whys and hows of writing the book, from telling stories of the cooking inspiration that comes from family and friends, to the ways in which she came to shape and own her poetic and precise kitchen voice. She’ll even cook one of the recipes live! 

We will be hosting two fabulous seatings with Viola, the first starting at 4pm and the second at 6:30pm. The ticket purchase will include your very own copy of Viola’s book, Italy by Ingredient: Artisanal Foods / Modern Recipes! Join us for an evening of celebration, good food, and storytelling.

Note: this ticket page is for the second seating from 6:30-8:30 pm. We do not have reserved seating and dining will take place at communal tables. For our first seating at 4:00 pm, please click here. 

MENU

Bufala, fichi e prosciutto al profumo di menta -- mint-scented buffalo mozzarella, figs, and prosciutto

Polipetti al nero con polenta bianca -- baby octopus in squid ink with white polenta

Orecchiette con pomodorini infornati e burrata -- orecchiette with roasted cherry tomatoes and burrata

Trifle di ricotta montata al miele con amaretti, pesche e vino dolce -- whipped honeyed ricotta trifle with amaretti, peaches, and dessert wine

This menu contains the following common allergens: Egg, Dairy, Wheat, Shellfish (octopus). 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 Rizzoli International Publications}