Click here to celebrate seasonal, fleeting produce and master the Italian flair of always making simple food seem and taste special
Click here to learn how to tame the thorns of an artichoke and braise the neck of a lamb
Click here to learn to make the bitter and nutritious vegetables of winter a delicious staple on your table
Click here and join me to learn how to cure your own bottarga and how to best use it in the kitchen
A hands-on cooking class culminating in dinner served with wine and beer.
Italian-American food is timeless, unfussy, and comforting -- just the thing we crave on a cold, winter evening. And while the classics, by definition, are always in style, we prefer Viola Buitoni's slightly updated versions, imbued with her modern sensibility, casual elegance, and craft.