Online Cooking Class

Italy by Ingredient: Pomodori (Tomatoes)

Sat | Sep 18, 2021 | 3–5P PT

Teacher Viola Buitoni

Behold, the mighty tomato! It blossomed in the New World before bobbing across the mighty Atlantic into the hearts and kitchens of Italy, forever transforming the cuisine.
In this online cooking class, Viola Buitoni will guide you beyond the obvious uses of this quirky fruit - you’ll stuff and roast them for Pomodori al Riso, blister and burst them for Pasta with Tomato, Calamari and Pistachio, and braise and mill them into Tomato Soup with Orange and Saffron. Viola will showcase the nuances of tomatoes through these various preparations.
Our class will conclude with supper on your table, a mostly-vegetarian tomato feast ready for you to enjoy!

Menu | Recipes

Pomodori al riso
Baked tomatoes filled with rice

Paccheri con sugo di pomodorini, calamari e pistacchi alla menta
Paccheri with mint scented cherry tomatoes, calamari and pistachios

Vellutata di pomodoro al profumo di arancio e zafferano
Orange and Saffron Scented Tomato Soup

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 14 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. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
Viola has been teaching cooking in the Bay Area since 2009, after years as a chef and caterer in New York. She is the resident Italian instructor at The Civic Kitchen, where her classes often sell out months in advance. She has taught at venues around the U.S. and Italy, including the Culinary Institute of America in Napa Valley, Eataly in Chicago and New York, and the Puglia Culinary Center.
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. She is a contributing writer for La Cucina Italiana and Italy Segreta, and she is currently at work writing her first cookbook, Italy by Ingredient, due out from Rizzoli in autumn 2023.
Viola serves as founding co-chair for the grains category of the Good Food Awards. She lives in the Mission District with her husband, son and tiny dog.
More about Viola

Other Classes taught by Viola

Sicilian Holiday: Cassata!
Sun | Dec 04, 2022 | 3P

Cicchetti—Legendary Bar Food of Venice
Sun | Jan 15, 2023 | 3P