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.

  • Italian Easter Breads
    Blackhawk
    Thursday, March 22, 2018, 11 am
    handson
    $80.00


    • Sweet Braided Bread with Hard-Boiled Eggs and Lemon Sugar Glaze
    • Pane di Ramerino—Tuscan bread with raisins and rosemary
    • Maritozzi—Roman brioche style buns with raisins, candied orange and Anisette liquor served with whipped cream
    • Tortano—Southern Italian bread with cheese, salami and hard-boiled eggs
  • Italian Easter Breads
    San Mateo
    Saturday, March 24, 2018, 11 am
    handson
    $80.00


    • Sweet Braided Bread with Hard-Boiled Eggs and Lemon Sugar Glaze
    • Pane di Ramerino—Tuscan bread with raisins and rosemary
    • Maritozzi—Roman brioche style buns with raisins, candied orange and Anisette liquor served with whipped cream
    • Tortano—Southern Italian bread with cheese, salami and hard-boiled eggs

  • Spring in Rome
    Menlo Park
    Saturday, April 21, 2018, 11 am
    handson
    $80.00


    • Semolina Gnocchi with Butter Sauce
    • Roasted Lamb Chops with Lemon Caper Sauce
    • Sauteed Spinach with Pine Nuts and Raisins
    • Ciambelline al Vino—wine cookies
  • Spring in Rome
    Blackhawk
    Thursday, April 26, 2018, 11 am
    handson
    $80.00


    • Semolina Gnocchi with Butter Sauce
    • Roasted Lamb Chops with Lemon Caper Sauce
    • Sauteed Spinach with Pine Nuts and Raisins
    • Ciambelline al Vino—wine cookies