Viola Buitoni

Chef
Viola Buitoni

San Francisco

About Viola Buitoni

I was born in Rome and reared in Perugia, Italy, in a family whose veins were of pasta and chocolate was the blood that ran along them. Following an idyllic upbringing in a family estate immersed in a life that moved to the clock of seasonal food, I moved to New York City in 1985 for a business degree. Soon after school, I found myself drawn back into the genetic and ingrained passion for food. After a few years honing skills in professional kitchens, I poured my passion into a catering kitchen and fine foods shop in the heart of NY's Madison Avenue. When I sold the shop, I followed my heart to San Francisco to start a family with my longtime love. http://www.violasitaly.com/

My Venues


Where I Go Out

Behind the Scenes

Last weekend in Bolinas with
"Last weekend in Bolinas with my love @johnfox, we ended a day of exploring and foraging with a classic. Local overripe tomatoes and basil seared in Il Molino olive oil from Lazio over @pasta_granoro spaghetti from Puglia topped with shaved 36 months Parmigiano Reggiano. Can this count as #18 of my woefully sidetracked #100dayproject ??"
instagram icon
I forage therefore I am.
"I forage therefore I am. Wherever, whenever. My older siblings @silviabuitoni @filippobuitoni and I spent much time scampering after our mother while she’d pick herbs fruits and flowers along roads, beaches, paths. It became an immanent habit."
instagram icon
Behind but not done with my
"Behind but not done with my #100dayproject -pasta every day keeps evil at bay. Today a signed original: spigariello and Sicilian almonds pesto with tuna in olive oil over handmade egg tagliatelle."
instagram icon
My version of finger food
"My version of finger food baked mussels filled with breadcrumbs, pecorino and tiny tomatoes."
instagram icon
Bottarga class @civickitchensf
"Bottarga class @civickitchensf tonight was fun and delicious. Twelve students, five different kinds of bottarga, six dishes. First photo is the bounty, second a student proudly holding her dish-handmade gnocchi with bottarga and clams, third a pork loin roast with artichokes and bottarga #italybyingredient #violasitaliankitchen #cookingclasses"
instagram icon