About me
Viola Buitoni, a San Francisco-based chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her recipes cross the best of local agriculture with Italian artisanal foods. By sourcing raw ingredients directly from local farmers, adhering to seasonal produce, and reimagining the traditional balance of animal and vegetable on the plate, Viola's approach translates this ecological awareness for her audiences in ways that are understandable, usable, and accessible. This approach reflects her deep curiosity and respect for the culinary craft as a creative and embodied human response to our ecological environment. Italy by Ingredient: Artisanal Foods/Modern Recipes (Rizzoli) is her first cookbook. Viola teaches Italian modern home cooking classes virtually via Milk Street Cooking School in Boston, and in person at 18 Reasons and The Civic Kitchen in San Francisco. In spring and fall, she leads immersive culinary tours threw off-the-beaten-path Italy. 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 San Francisco’s Mission District with her husband, son, and tiny dog.