Italy by Ingredient

I am utterly charmed by this book by Viola Buitoni (yes, of that family), who teaches cooking in San Francisco. I’ve never met her, but reading her book certainly made me want to. The recipes go far beyond the usual range of Italian dishes. Mortadella and ricotta mousse topped with pistachios. Guanciale and tagliolini pasta cooked right in the fat. Pork tenderloin stuffed inside a baguette before going into the oven. A ragu alla bolognese that doesn’t take hours. 

The directions are precise. And the writing is … wonderful. A few examples:

“Keep your ears pricked: if the sizzle becomes a screech, the vegetables are calling for help.”

“If you perceive rancidity or a note of dead mosquitoes and cobwebs (in the rice), toss it.”

And then there’s this: “No need for wine: a gin and tonic works wonderfully with spaghetti alla bottarga.”

~ Ruth Reichl, via La Briffe

Italy By Ingredient is the most exciting book I have seen in a long time! I just want to hang out with and shop, cook and eat with Viola every day and “to move to the clock of food” with her. Her tome is so vibrant and delicious. I can’t wait to cook my way through each recipe. The best part … the book and cooking from it is infinitely cheaper than a trip to Italy, and arguably, just as sensual and inspiring! I am in awe of how informative and gorgeous it is. It just reinforced why I adore Viola so much.

Sam Mogannam, Chef and Author of BiRite Market's Eat Good Food

Viola's recipes are a masterclass in cooking with your senses and trusting your intuition. They're written with cooks of all skill levels in mind, and deliciousness at their heart. In "Italy by Ingredient," she demonstrates the Italian knack for embracing simple elegance -- in the kitchen, and in life.

G. Daniela Galarza, Food Writer at The Washington Post

Viola Buitoni has written a meticulous, nurturing, sensorial, poetic, and absolutely essential cookbook. She is both eulogistic about the specific Italian ingredients that make up each chapter, from bottarga to anchovies to tomatoes, and realistic, encouraging using what is in season and in the fridge. Her narrative recipes are delightful and deep, taking us through the rich history of Italian food, the salumi-packed pantry of her youth, and into her San Francisco kitchen where she brilliantly describes the screeching sound of soffritto as it calls out for more liquid. I am in love with this book.

Phyllis Grant, Author of Everything is Under Control

You don’t think you need another Italian cookbook. But you need this one. It is filled with recipes you never knew existed, sound advice, solid directions - and a stunningly unique voice that resonates long after you’ve closed the book.

Ruth Reichl, Author of Save me the Plums

“Everyone thinks Italian women wear high heels while they roll out fresh pasta for dinner. I’m here to dispel you of that myth.” That's how my 14-year-long relationship teaching with Viola Buitoni began. She finally wrote a book. Italy by Ingredient is a drop-dead gorgeous continuation of her love for teaching us all the daily cooking habits of real Italians -- Italians who have perfected the dance of making beautiful food while also parenting, working, and otherwise living life. The basic skills and philosophical approach to cooking that Viola imparts via the specific ingredients of Italy are universal. Under Viola's tutelage, expertise, and good humor, you will change the way you stand by the stove. Get this book and revel in its beauty, but most importantly, cook from it. Some of the best meals of your life await you.

Rosie Branson Gill, Director of Education, Christopher Kimball's Milk Street

I knew Viola was a fabulous cook, but I didn’t know she was such an engaging writer. Her prose is as fresh, personal and seductive as her recipes. No matter how many Italian cookbooks you have, this one you need.

Janet Fletcher, Planet Cheese blogger and co-author of My Calabria