Online Cooking Class

Italy by Ingredient: Aceto Balsamico (Balsamic Vinegar)

Fri | May 22, 2020 | 5:30–7:30P PT

Teacher Viola Buitoni

After centuries spent hiding in attics as the fiercely guarded heritage of families of Reggio Emilia and Modena, balsamic vinegar has found a deserved place in the worldwide pantheon of foods. Due to its ubiquitousness, it is at once the least understood and most overused ingredient in the Italian pantry.

In this class, Viola Buitoni, our Maestra di Cucina, will explain, contextualize, and redefine balsamic and its uses. She will guide you in making dishes that showcase these vinegars to their best advantage. Your reward will be a treasure trove of knowledge and, whether you choose to cook along with some or all of the recipes, a very memorable supper.

Class materials include recommended shopping sources and specific products to assist you in procuring balsamico at a variety of price levels.

Menu | Recipes

Gemelli alle zucchine, ricotta salata e balsamico tradizionale
Gemelli with mint, zucchini, ricotta salata and tradizionale balsamic

Braciole di maiale al balsamico
Pork chops with herbs and balsamic

Barbabietole gialle al balsamico
Balsamic glazed gold beets

Crema cotta al balsamico
Baked custard with balsamic

(Bonus recipe) Fegato di vitello al saba
Calf's liver with saba

Frutti rossi tiepidi in balsamico
Warm berries in balsamic with soft whipped cream

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Viola Buitoni

VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. The stories and knowledge from six generations cross with the best of California agriculture and the finest Italian food imports to infuse her dishes, and her teaching.

Viola’s opera prima, Italy by Ingredient - Artisanal Foods/Modern Recipes was released by Rizzoli in September 2023, to great acclaim.

Viola has taught Italian cooking since 2009, after years as a chef and caterer in New York. She is the resident Italian instructor at The Civic Kitchen and has led classes at venues across the U.S. and Italy, including the Culinary Institute of America, Eataly, and Milk Street.

In addition to teaching and leading culinary tours in Italy, Viola serves as a food advisor for San Francisco’s Italian Consulate and Cultural Institute. Her writing has appeared in La Cucina Italiana and Italy Segreta.

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.

Viola is a longtime resident of SF’s Mission District, where she lives with her husband and son.

More about Viola