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Tickets are available at two levels:

1.) General Admission: RSVP to receive a unique viewing link and for recipes

2.) General Admission + a tin of Casa Caponetti premium olive oil from the 2020 harvest: There are only 50 tins available which have been reserved exclusively for attendees of this program. All tins are now sold out

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18Reasons, The Civic Kitchen and Milk Street year round and at the Puglia Culinary Center in the summer. In October of 2021 she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.

Skyler is a native of Oakland, CA. She worked in the design industry then the wine industry before, co-founding EXAU Olive Oil in 2017. After working in the wine industry Skyler became interested in olive oil after meeting her husband and learning about olive trees. In 2017 she moved to Calabria, south Italy with her husband to learn the olive oil industry. She harvested, pressed, bottled, designed packaging, then imported the products to the U.S. to sell directly to customers. EXAU has been recognized for producing ‘One of the World’s Best Olive Oils’ (NYIOOC) and recently started an olive oil membership. Skyler is dedicated to educating the public about high-quality olive oil and fair representation for women of color in the olive oil industry. To this day she’s only met one other black female olive oil producer. The company is based in Austin, TX and Calabria, Italy.

Before making olive oil and managing a farm, Lorenzo studied architecture, forestry science and rural planning. In 1996, at the age of 23, by a twist of life he found himself managing the 125 acres of Casa Caponetti, the farm where he now resides. Today, the farm produces olive oil, vegetables, horses, cattle and pigs and functions as a B&B with a 15-seat restaurant. 

Lorenzo has given countless talks on olive oil production and the values of olive tree cultivation as both a cultural and environmental stronghold. He also lectures about agroecology and multifunctional farming – that is, agriturismo, and social farming. He has spoken at the Culinary Institute of America (2003-2015), Cornell University, the Stone Barns Center for Food and Agriculture, and the University of Washington, among other institutions.

Since 2018, Lorenzo has been collaborating with Alicenova Cooperativa Sociale, working to create stable jobs in farming for people in need, disabled or refugees. 

He lives on the farm with his two daughters aged 11 and 5, and a very fierce wife.

Giuseppe Marisani founded EXAU Olive Oil with his wife Skyler Mapes. Giuseppe is a personal trainer and 3rd generation olive oil producer from Calabria, Italy. He grew up in campagna (countryside) surrounded by olive trees and his family has been producing premium olive oil for almost 100 years. Skyler and Giuseppe moved back to Calabria for 7 months to start their business and produce oil. They named the company EXAU Olive Oil, and together created an Internationally recognized award-winning olive oil company.