The Italian Way With Eggs with Viola Buitoni
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Viola Buitoni, hosted by Six Dutchess Farm
In this 2-hour hands-on class, Viola will show you how to take one carton of farm fresh eggs and transform it into a table full of egg-inspired delights, using classic Italian recipes and techniques.
Starting with a handful of fresh quality ingredients and a few pantry staples, she will create a three-course egg-centered menu, perfect for Sunday brunch or an early dinner. Her Italian approach to cooking complements our own farm style, which is simple, seasonal, local and totally flavor-focused. With multiple ways to riff off of one recipe, our aim is to expand your seasonal cooking repertoire and help you make the most out of your garden treasures and farmers market/CSA finds.
Here’s our menu for the afternoon
Tre frittate in uno ~ Threeway with frittata
Frittata classica ~ Basic frittata technique
Frittata alle verdure ~ Frittata with vegetables
Frittatine al forno con formaggio e pomodoro ~ Baked frittata rolls with cheese and tomato
Spaghetti all’uovo sodo, capperi e aggiughe ~ Spaghetti with hard-boiled eggs, anchovies and capers
Crema cotta agli amaretti ~ Baked custard with amaretti cookies
This class will be limited to 15 registrants, first-come, first-served.
PREPARATION
Recipes, a full ingredient & prep list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a Sunday brunch meal!
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class. After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | Viola Buitoni
Meet 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 18Reasons, The Civic Kitchen and Milk Street year-round and at the Puglia Culinary Center in the summer. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.