Maria Capdevielle

Maria Capdevielle is a classically trained pastry chef from Abruzzo, Italy, and the author of My Sweet Abruzzo. She is the consulting pastry chef at V. Sattui in Santa Helena. Her local restaurant experience includes San Francisco’s Rose Pistola, The Townhouse Grill & Restaurant in Emeryville and Chez Panisse in Berkeley.

  • Pizza Workshop
    Blackhawk
    Saturday, June 3, 2017, 11 am
    handson
    $80.00


    Classic Pizza Margherita
    Pizza with Zucchini Blossoms and Goat Cheese
    Pizza Bianca with Potatoes and Truffle Oil
    Pizza Dolce with Apricot and Chocolate
  • Pizza Workshop
    San Mateo
    Saturday, July 22, 2017, 11 am
    handson
    $80.00


    Classic Pizza Margherita
    Pizza with Zucchini Blossoms and Goat Cheese
    Pizza Bianca with Potatoes and Truffle Oil
    Pizza Dolce with Apricot and Chocolate

  • Ricotta Workshop: From Appetizer to Dessert
    Blackhawk
    Saturday, July 29, 2017, 11 am
    handson
    $80.00


    Fresh Homemade Ricotta
    Crostini with Herbed Ricotta Spread
    Ricotta Gnocchi with Summer Tomato Sauce
    Ricotta Cookies with Lemon Glaze
  • Ricotta Workshop: From Appetizer to Dessert
    San Mateo
    Saturday, August 5, 2017, 11 am
    handson
    $80.00


    Fresh Homemade Ricotta
    Crostini with Herbed Ricotta Spread
    Ricotta Gnocchi with Summer Tomato Sauce
    Ricotta Cookies with Lemon Glaze

  • Tuscan Summer Tapas
    Blackhawk
    Saturday, August 12, 2017, 11 am
    handson
    $80.00


    Panzanella—classic bread salad with onions, tomatoes and fresh basil Battered and Fried Zucchini Blossoms Scarpaccia—traditional crustless pie with onions and zucchini Farro Salad with Cherry Tomato, Pesto, Olives and Mozzarella Cantucci—almond biscotti from Prato
  • Tuscan Summer Tapas
    San Mateo
    Saturday, August 19, 2017, 11 am
    handson
    $80.00


    Panzanella—classic bread salad with onions, tomatoes and fresh basil Battered and Fried Zucchini Blossoms Scarpaccia—traditional crustless pie with onions and zucchini Farro Salad with Cherry Tomato, Pesto, Olives and Mozzarella Cantucci—almond biscotti from Prato