ITALY BY INGREDIENT Artisanal Foods / Modern Recipes

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni

From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.

In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.

Published by Rizzoli Books

EARLY PRAISES + REVIEWS

 I just read Viola Buitoni’s new book, “Italy by Ingredient—Artisanal Foods / Modern Recipes”, and simply said….I love it, brava Viola!

The stories woven in remind me so much of my growing up with food and its production in Italy. The settings, the smells, the flavors, and the descriptions of the people that make these traditions and her personal journey are the charm of this book. The products that she chose to feature are the cornerstone of the Italian cuisine and the recipes she shares using those ingredients are innovative, rooted in tradition, with a minimal list of ingredients. But true Italian recipes are just that, a few of the best ingredients, simple preparation, and a tradition that goes with it. The photography is also beautiful, this is a must-have Italian cookbook to have in your culinary library.

- Lidia Bastianich, Host of Emmy winning PBS Series Lidia's Kitchen

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.

Viola teaches Italian cooking remotely at Milk Street, and in person at 18Reasons + The Civic Kitchen in San Francisco. She leads immersive food tours in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to 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.

She lives in SF’s Mission District with her husband, son, and tiny dog.

Italian ceramics are heirloom quality products, and can last lifetime with proper care. We have some suggestions that will preserve your majolica for years to come.

Majolica is dishwasher safe, but many people choose to hand wash their pieces as a precaution. Because majolica is a porous material, some pieces are not meant to hold liquid for a long period of time. Check for warning labels before ordering a product, as the pieces that are most notorious for "sweating" are appropriately labeled.

Majolica is sensitive to extreme temperatures, specifically boiling or freezing liquids. Pouring water with a rolling boil directly into a teapot, for example, may lead to breakage. To avoid this, temper the object. The industry standard is 620 degrees Celsius (1,148 degrees Fahrenheit). Quench the glass to cool it.

Crazing is common in well used majolica. The tiny cracks in the glaze do not affect the functionality of your majolica.

Majolica hand-crafted products should not be microwaved, as it may crack and/or break the ceramics.

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