How Viola Buitoni turns simple pantry ingredients into Italian magic

In a fun little coincidence, I spent the last weekend in Umbria with my family, where we explored Assisi, Spello, and of course, Perugia, enjoying the sweeping views and hearty, meaty fare. (And mostly enjoying the quiet of the off-season!) What’s the fun little coincidence? While there, we thought what better activity for my daughters than to tour a chocolate factory, so we booked an experience at Baci headquarters (or Casa del Cioccolato), which just so happens to be one of the two canonical companies in the family lineage of today’s guest. That made for a nice treat, both figuratively and literally! –Brian

🎧 What I’m Listening To

• I’m mid-way through this interview with Dr. Becky Kennedy on emotional processing; a must-listen for parents and a should-listen for everyone else. Huberman Lab

📖 What I’m Reading

• I just re-watched “Inside Out 2” this week after this NYT piece on how the movies have become a key tool for therapists. [Gift Link]

🍳 What I’m Cooking

• I’ve been craving something with these flavor notes, and this hit all the right spots and came together with almost no effort: Smashed Beef Kebab With Cucumber Yogurt by Zaynab Issa (NYT Cooking)

Episode 169: Viola Buitoni

This week,

Viola Buitoni

joins us to #TalkCookbooks! I was so happy to welcome Viola to the show as she’s been one of the biggest supporters of Salt + Spine since we launched seven years ago. The most astute of listeners might even recall that Viola made a brief cameo in our first season when we played an audio clip of students reacting to her turning out a Timpano.

Viola’s relationship to food is rooted in deep Italian culinary history as the sixth generation of the family that started the iconic Buitoni pasta brand and the beloved Baci chocolate. And now, Viola—a beloved cooking teacher who has imparted her culinary wisdom and knack for simple Italian cooking to hundreds of students in the Bay Area and beyond—has published her first cookbook: Italy by Ingredient.

Based on the same concept as one of her most-loved series of classes, Viola breaks down Italian cuisine by some of its most common ingredients, most of which are probably already in your pantry or regular shopping list.

 On Anchovies… “Whenever people ask me about anchovies, I tell people, ‘If you're here, you like Italian food, which means you like anchovies—because if you have Italian food, you've eaten anchovies.’ And by anchovy, I don't mean just like those filets you put on a pizza but anchovies as a cooking ingredient.” –Viola Buitoni

In today’s show, Viola and I discuss her career—from a brief stint in restaurant kitchens and a catering business, and life on both coasts of the United States—and her creative process. We hear about a few recipes, including a pork tenderloin she encrusts in a baguette, and how she approaches reheating leftover pasta. And of course, we put Viola to the test in our signature culinary game.

🎙️ | Find this episode here on Substack and anywhere you get your podcasts.

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Italy by Ingredient: Artisanal Foods, Modern Recipes by Viola Buitoni

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.

We 💚 local bookstores. Pick up your copy of Start Here here:

This week, paid subscribers of Salt + Spine will receive the following recipe from Viola’s Italy by Ingredient:

Spaghetti Alla Bottarga Della Zia Milla

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