Italy by Ingredient: Pollo (Chicken)

Sun | Jan 26, 2020 | 3–7P

Teacher Viola Buitoni

Availability, versatility, affordability. These attributes make chicken a favorite weeknight dinner the world over. We invite you to expand your chicken horizons with our favorite Italian chef.
After a discussion on selecting chicken, cooking a whole bird vs. pieces, and using all the parts, Viola will teach a modern, simplified take on some Italian standards and a couple of her own beguiling inventions, too.
To conclude, we will share the meal you and your classmates have cooked, from classic Cacciatore to a casually elegant Roast Chicken you'll want to cook as often as possible, paired with a crisp salad and our favorite winter cake infused with this year's olio nuovo.

Menu | Recipes

Pollo arrosto perfetto
Perfect roast chicken

Pollo lesso con salsa verde
Poached chicken with salsa verde

Pollo alla cacciatora
Viola’s chicken cacciatore

Pollo con olive nere e salvia al profumo d’arancia
Orange scented chicken with black olives and sage

Insalata colorata d’inverno con verdure al forno e frutta in guscio
Winter salad with roasted vegetables and nuts

Torta Maialino
Maialino’s Orange & Olive Oil Cake

About the teacher

Viola Buitoni

VIOLA BUITONI, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop.
Here in San Francisco, Viola can be found giving lectures and leading classes on Italian food traditions in collaboration with the SF Italian Cultural Institute, the Italian Consulate and many Bay Area cooking schools. She has produced food articles and cooking videos for MissionLocal.org, and since 2013, has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather.
Recently, Viola began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy. You may follow her adventures and find information on traveling with her at violabuitoni.com.

Website

Other Classes taught by Viola

Italy by Ingredient: Baccalà (Salt Cod)
Sat | Mar 21, 2020 | 3P