Cookbook Club: Italy by Ingredient with Viola Buitoni

Cookbook Club is more than just a book talk; it's a unique opportunity for food enthusiasts to gather and connect on a deeper level. Our Cookbook Club gatherings at Saluhall Cookery Skola are limited to 18 people, and the ticket price includes a copy of Italy by Ingredient by Viola Buitoni, along with a welcome drink and small bites* made from recipes in the cookbook.

From 6:00 to 6:15 pm, enjoy a welcome drink and connect with fellow food enthusiasts and the cookbook author in a relaxed reception. We will also feature a book exploration table with selections of related content provided for perusing by the Mechanics’ Institute Library.

At 6:15 pm, we'll come together as a full group before moving into a hands-on cooking session, where we'll try out simple recipes from the cookbook. Attendees will be assigned to one of six different stations, some of which will handle meat and fish, while some will focus on vegetarian options. Following this, we’ll taste small bites* featuring six key ingredients from Italy by Ingredient.

At 7:15 pm, we’ll transition into a conversation about the cookbook with Viola Buitoni and Linda Esposito, exploring Viola's journey in writing Italy by Ingredient and the inspiration behind its unique approach to Italian cuisine.

We’ll close the evening with a book signing, sending you home not just with a newly signed cookbook, but with meaningful connections, culinary inspiration, and a deeper appreciation for the ingredients that define Italian cooking.

*While some of the small bites will be vegetarian, please note that some recipes will feature meat and fish. When registering, please include your preference for what type of recipe you would like to help prepare. If you have any specific food allergies or dietary restrictions, please email us at [email protected] before registering to verify that we can offer a safe option.

*Please also note that our small bites tasting is not a full meal, so we recommend eating beforehand or enjoying a meal at Saluhall. Registrants for this event will receive 15% off all Saluhall outlets and bars on the day of the event—including Smorgasland, Burgare Bar, Snoberg, Lagom, and Punsch Bar.

About the Cookbook and Author

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.
From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.
In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.

, 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 through 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. (@violabuitoni)

About the Interlocutor

is a teaching chef whose food represents a tribute and a commitment to the authenticity of East and Southeast Asian cuisines. Since 2004, she's been helping students connect with their heritage through food, stories, and easy-to-follow techniques in her cooking classes. Linda also works as a food business consultant specializing in placemaking and the development of equitable food systems through the interconnected realms of food, sustainability, and equity. She spearheaded the development of La Cocina's municipal marketplace and the food programs at the Presidio Tunnel Tops and Saluhall. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties are Malaysian and Chinese cuisines, and she shares her knowledge at SF Bay Area schools like 18 Reasons and Civic Kitchen, as well as online on Milk Street. (@flavor_explosions)

About Cookbook Club at Mechanics' Institute

Launched in June 2024, Cookbook Club at Mechanics' Institute celebrates the literary art of cookbooks as a vibrant medium for sharing culture through food and fostering community. Experience food writing not just as words on a page, but as an embodied and relational practice that brings us together through the joy of cooking and sharing food. Our Cookbook Club programming for the 2024-2025 season features local Bay Area women food writers, including Viola Buitoni, Bebe Carminito, Maria Finn, and Dr. Linda Shiue.

Cancellation policy:

For each Cookbook Club gathering, we reserve the right to cancel at any time and issue a full refund. If you are unable to attend this gathering, please email [email protected] or call 415-393-0103 by Monday, March 17, 2025, to receive a full refund less any non-refundable ticketing fees which may be applicable. All fees must be paid at the time of registration. After Monday, March 17, 2025 no refunds will be issued.

Host or Publisher Mechanics' Institute