The Italian Way with Fish with Viola Buitoni

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Join Italian cooking master Viola Buitoni as she teaches us to select, clean, and cook fish and seafood the Italian way. In this hands-on workshop, you will get comfortable with all things scaly, shelled, and tentacled while learning recipes that are both easy enough to make every day and elegant enough for your celebration table. This class will culminate with an Italian fish lunch and a glass of wine. Menu Paccheri al Sugo di Pecorino e Cozze – Paccheri with Mussels and Pecorino Calamari Ripieni in Agrodolce – Sweet and Sour Stuffed Calamari Filetti di pesce all’acqua pazza – Market fish fillets stewed in tomatoes, olives and basil Pesce di mercato in cartoccio alle erbe e limone – Whole market fish baked in parchment with herbs and lemons Viola Buitoni was born in Rome and raised in Perugia, Italy. After attending university in the US, Viola she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began giving lectures on Italian food traditions and leading cooking classes with the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking workshop around the Bay Area and is a regular contributor of food articles and cooking videos for MissionLocal.org, a UC Berkeley’s School of Journalism blog.