In-Person Cooking Class

Italy by Ingredient - Agnello (Spring Lamb)

Sun | Apr 07, 2019 | 3–7P PT

Teacher Viola Buitoni

Each year in early March, Viola would awake to the sound of her mother negotiating with the local shepherd on the particulars of the Easter lamb: large enough to feed those gathered at the Buitoni holiday table, but not so large as to “sa di montane” (“taste like mutton”) and turn up her grandmother’s rather exacting nose. This balance between quality and quantity informs Viola’s cooking to this day.
Spend a Sunday afternoon sharing the flavors and traditions of the Italian Spring table in this hands-on class. Viola will take a nose to tail approach, teaching you to showcase each cut - from the easily overlooked to the highly coveted - to its best advantage. We’ll braise the shank and fry the chops, roast the riblets and make stews and ragouts, too.
Some of our lamb delights will be sent home with you as care packages for future meals. The rest will provide a feast for you and your classmates, served alongside seasonal vegetables, salad and bread. With wine, beer and non-alcoholic beverages.

Menu | Recipes

Ragù di collo di agnello alle olive verdi
Lamb ragout with green olives

Agnello in fricassea
Lamb stew with egg yolk and lemon sauce

Testina d’agnello impanata al forno
Breaded and roasted head

Spuntature d’agnello arrosto con timo, aglio e peperoncino
Roasted lamb riblets with garlic, thyme and chile dry rub

Stinco d’agnello in umido alle erbe
Lamb shank braised with tomatoes and herbs

Cosciotto d’agnello al forno
Roasted lamb leg

Costine di agnello impanate con carciofi
Breaded lamb chops with artichokes

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 online and in Boston for 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 appear 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 lives in SF’s Mission District with her husband, son, and tiny dog.
More about Viola

Other Classes taught by Viola

Big Night Timpano
Sun | Apr 28, 2024 | 3P