Enjoy this excerpt as Viola Buitoni reads from Italy by Ingredient.

As Viola recounts, one vivid memory stands out from her childhood. It was a late September day when her mother took her to a fishmonger in Orbitel, nestled by the southern Tuscan coast. The experience, accentuated by the salty breeze of the lagoon and the familial presence, introduced her to bottarga—a cured fish roe delicacy—that has lingered in her kitchen and heart for fifty years.

Viola fondly recalls stepping into the courtyard, her mother’s gentle guidance leading her to bottarga, an ingredient as much about tradition as it is about taste. She vividly describes their ritual of shaving it over buttered toast with lemon upon returning home, which later graced their spaghetti—a testament to Bottarga’s sea-like essence that mirrors the salt, wind, and shells.

Exploring Italy by Ingredient with Viola Butoni

In this episode of Salt and Spine, host Brian Hogan Stewart welcomes Viola Butoni to discuss her first cookbook, "Italy by Ingredient." Viola delves into her rich Italian culinary lineage, tracing back to the Butoni pasta and bocce chocolate. Growing up surrounded by fresh, homegrown produce and moving to New York, she transitioned from restaurant kitchens to owning a food shop, and eventually becoming a beloved cooking teacher. Viola's cookbook integrates her Italian roots with California's agricultural bounty, aiming to guide home cooks in exploring authentic Italian flavors with pantry staples. Throughout the episode, they discuss Viola's cooking tips, her unique recipes, and the creative process behind combining traditional and innovative Italian cuisine. The show also features a culinary game and an excerpted recipe narrated by Viola.

00:00 Welcome Viola Buitoni03:08 Family Legacy and Food Heritage05:17 Childhood and Early Food Experiences08:22 Moving to New York and Culinary Beginnings11:20 Starting a Catering Business13:43 Transition to Teaching and Italy by Ingredient 15:42 The Concept of Italy by Ingredient 29:07 Choosing the Best Meat for Stew 29:41 Creative Rice Recipes 32:44 Pork Tenderloin in Bread Crust 34:43 Anchovy Enthusiasm 37:40 Chicken and Rabbit Recipes 40:24 Cookbook Inspirations 44:45 Italy by Secret Ingredient Game 49:08 Conclusion and Farewell