ITALIAN FOOD & COOKBOOK LOVERS, YOU WON’T WANT TO MISS THIS!

Join Sonoma Family Meal for a new kind of cooking class! Learn the art of Italian cooking with Viola Buitoni, author of Italy by Ingredient, in our hands-on cooking class in partnership with the local Culinarian Bookshop. This class will also include an author talk and cookbooks for each attendee to take home. And as always, your ticket supports SFM’s tuition-free culinary training program and food-security meals.

This collaborative cooking class will last 2.5 hours, with time to enjoy your meal together at the end. Whether you’re a seasoned cook or just starting out, our classes offer a fun, engaging learning environment, while raising funds for Sonoma Family Meal. If you haven’t been to the SFM Kitchen yet, this class is also the perfect chance to visit and experience where the magic takes place and how the work gets done.

WHEN: Thursday August 28th, 2025, 5-7:30pm
WHERE: SFM community kitchen, 1370A Redwood Way, Petaluma

The Menu:

• Insalata di pomodori, melone e cetrioli al profumo di menta—Mint scented tomato, melon and cucumber salad

• Orecchiette ai due pomodorini con pistacchi, capperi e basilico—Orecchiette with fresh and sun dried cherry tomatoes with pistachio, capers and basil

• Pomodori ripieni di tonno della mamma—My mom’s legendary tuna stuffed tomatoes 

• Trifle di ricotta, pesche e amaretti—Ricotta, peaches and amaretti trifle

About the Chef/Author:

Viola Buitoni, a San Francisco based chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her recipes cross the best of local agriculture with Italian artisanal foods.

Viola teaches Italian modern home cooking classes virtually via Milk Street Cooking School in Boston, and in person at 18Reasons, and The Civic Kitchen in San Francisco. In spring and fall, she leads immersive culinary tours through off the beaten path Italy.

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

In 2003 she published her first book, Italy by Ingredient-Artisanal Foods/Modern Recipes (Rizzoli).