Italy by Ingredient - Olio Nuovo (New Harvest Oil)

Sun | Jan 14, 2018 | 3–7P

Teacher Viola Buitoni

Discover Viola's Italian cooking - one ingredient at a time. This class will introduce you to Olio Nuovo, the just-pressed olive oil from last fall's crop. Join Viola to understand why, when it comes to olio nuovo, thriftiness should be damned. Use it early and often and while it is still that: new. And fresh, and lively, and happy.

Menu | Recipes

Panzanella invernale
Winter panzanella

Pasta e fagioli all'olio nuovo
Pasta and fagioli with olio nuovo

Cicorie d’inverno in salsa di acciughe
Winter chicories in anchovy sauce

Verdure di stagione arrosto all'olio nuovo
Roasted seasonal vegetables marinated in olio nuove

Zuppa di pane di rimedio
Leftover bread and winter vegetable soup

Tortino di yogurt all'olio d'oliva
Yogurt and olive oil loaf cake

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

Italy by Ingredient - Pasta e Pesci (Pasta with Seafood)
Sun | Jun 07, 2020 | 4P