Online Cooking Class

Cooking of Puglia: Pasta

Sun | Jul 19, 2020 | 10A–12P PT

Teacher Viola Buitoni

Viola Buitoni continues to explore the never ending pleasures of the brimming Italian culinary basket. This July, she will teach you about the simple, unforgettable flavors of Puglia.

Puglia, sun drenched southern heel of Italy’s boot, is home to gleaming hillside towns and plenty of fertile fields for cultivating the durum wheat used in local pastas. The cuisine is rich with intensely flavored tomatoes, fruity olive oil from abundant groves, and myriad seafoods from kilometers of coastline stretched along the Adriatic and Ionian seas.

The semolina pastas of Puglia are eggless and typically made by hand. Viola will show you how to twist the quirky strands of Sagne ’ncannulate, paired with aromatic summer tomato sauce. She’ll then teach you to make hand formed Cavatelli with cannellini beans and mussels, a classic combination enlivened with bright lemon.

Join Viola for this special summer primer on pasta pugliese.

Menu | Recipes

Cavatelli con le cozze
Hand shaped cavatelli with mussels

Sagne 'ncannulate alla pummarola
Hand-rolled twisty tagliatelle with fresh tomato sauce

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Viola Buitoni

VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. The stories and knowledge from six generations cross with the best of California agriculture and the finest Italian food imports to infuse her dishes, and her teaching.

Viola’s opera prima, Italy by Ingredient - Artisanal Foods/Modern Recipes was released by Rizzoli in September 2023, to great acclaim.

Viola has taught Italian cooking since 2009, after years as a chef and caterer in New York. She is the resident Italian instructor at The Civic Kitchen and has led classes at venues across the U.S. and Italy, including the Culinary Institute of America, Eataly, and Milk Street.

In addition to teaching and leading culinary tours in Italy, Viola serves as a food advisor for San Francisco’s Italian Consulate and Cultural Institute. Her writing has appeared in La Cucina Italiana and Italy Segreta.

In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.

Viola is a longtime resident of SF’s Mission District, where she lives with her husband and son.

More about Viola