Italy by Ingredient: Pomodori! (Tomatoes)

Sat | Aug 24, 2019 | 3–7P PT

Teacher Viola Buitoni

Behold, the tomato. It began its journey in the New World before bobbing across the mighty Atlantic and into the hearts and kitchens of Italy, forever transforming the country's cuisine.
In this hands-on cooking class, Viola will guide you beyond the obvious uses of this quirky fruit - you’ll learn to Roast, Blister, Preserve and Stuff tomatoes for a wide variety of uses. We will taste the nuances of a fresh tomato sauce versus one that has been cooked. You will preserve some tomatoes to take home. We’ll also throw together some handmade pasta along the way.
Our class will conclude with a Summer celebration around the table, enjoying the mostly-vegetarian tomato feast you have just created, paired with wines, beer and non-alcoholic beverages.

Menu | Recipes

Pomodori in vaso
Jarred tomatoes

Orecchiette fatte a mano alla crudaiola
Handmade orecchiette with fresh tomato sauce

Uova al pomodoro
Eggs coddled in tomato

Pomodori al riso
Baked tomatoes filled with rice

Pappa col pomodoro
Bread and tomato soup

Pomodori al tonno e maionese
Fresh tomato filled with tuna and mayonnaise

Pomodori al gratin
Baked tomato with bread

Old bread and tomato salad

Pesto trapanese
Sicilian tomato and almond pesto

About the teacher

Viola Buitoni

VIOLA BUITONI, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop.
Here in San Francisco, Viola can be found giving lectures and leading classes on Italian food traditions in collaboration with the SF Italian Cultural Institute, the Italian Consulate and many Bay Area cooking schools. She has produced food articles and cooking videos for, and since 2013, has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather.
Recently, Viola began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy. You may follow her adventures and find information on traveling with her at


Other Classes taught by Viola

Cooking of Puglia: Pasta
Sun | Jul 19, 2020 | 10A

Cooking of Puglia: Vegetables
Sun | Jul 26, 2020 | 10A