The Italian Way with Vegetables: Onions - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

The cooking of Italy celebrates seasonal, truly fleeting produce. Italians 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. Our Italian instructor, Viola Buitoni, continues exploring the slim pickings of winter gardens and turn her attention to the onion. Join her to learn how to coax out the sweet and sour potential of this humble, pungent vegetable.

MENU

Torta di cipolle bianche caramellate con pomodori secchi e semi di mostarda—Caramelized white onion tart with sundried tomatoes and mustard seeds

Spezzatino di maiale alle cipolle rosse e aceto—Pork stew with red onions and vinegar

Cipolle ripiene al forno con pane, maggiorana e pecorino—Baked onions with bread, marjoram and pecorino

Insalata tiepida di cipolle rosse e patate gialle con mandorle e menta—Warm red onions and gold potatoes salad with almonds and mint

Cipolle arrosto in agrodolce con uvette e pinoli—Sweet and sour baked onions with raisins and pine nuts

This menu contains the following common allergens: Egg, 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 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.