Update 4/8/20: This is a live, hands-on cooking class held online via Zoom. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.

Italians love to celebrate seasonal, truly fleeting produce. They 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. In Viola Buitoni’s opinion this is never as easy as in the spring when nature comes back to life and market stalls brim with the sweetness of rebirth.

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Tagliatelle agli asparagi e guanciale ~ Tagliatelle with asparagus and guanciale 

Frittata di ortiche e cipollotti ~ Nettles and spring onion frittata

Insalata di taccole, kumquat e ravanelli ~ Snow peas, kumquat and radishes salad

Pesto di ruchetta e mandorle ~ Arugula and almonds pesto

Fave arrosto con ricotta salata ~ Roasted fava beans with ricotta salata