ITALY by INGREDIENT with Viola Buitoni

The Italian Radio Hour

This week on The Italian Radio Hour - Being the 6th generation of Buitoni, Viola grew up in a food loving family who believed that growing your own food was a better way of eating. She was weaned on extra virgin olive oil and parmigiano. She first spooned ricotta in her mouth straight out of the warm whey in which the local shepherd had just cooked it. She played hide-and-seek in the room where pancetta and prosciutto were hung to cure. Seasonal foraging expeditions were the norm, from digging mushrooms to shaking chestnuts, from collecting snails to blackberries.In her debut book, "Italy by Ingredient Artisanal Foods/Modern Recipes", Viola shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) Viola is currently based in San Francisco-based where she is a cooking instructor and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food.Viola also leads foraging tours in Italy. For more information, visit her website at:https://www.violasitaly.com/culinary-tours

--- Support this podcast: https://podcasters.spotify.com/pod/show/the-italian-radio-hour/support