Recipes and Inspiration from Viola Buitoni

Dalla Fonte is all about connection. For so many Italians and Italian-Americans like me, connection is most often centered around a meal. Since starting the business in 2022, we have had the opportunity to break bread with amazing chefs, producers, importers, and food lovers. And we wanted to find a way to share all of these people and their stories with our Dalla Fonte community.

One way we are creating these connections is by including recipes from Italian and Italian-American chefs whom we have met on our journey. For the first time this Spring, our Travels through Piedmont release includes creations from our friend and food creator, the wonderful Viola Buitoni.

Viola and I first met at CIBUS, the food convention held every year in Parma, Italy. We quickly connected over our shared Lambrusco obsession, our adventures raising boys, and, of course, our love of Italian food. I have learned so much from Viola – she is a natural teacher, always weaving stories of history and culture into each conversation. Her new cookbook, Italy by Ingredient, is the perfect mix of tradition and simplicity. Each recipe honors her roots while using ingredients we all have in our kitchen.

This season, Viola offered two recipes to include with our specialties from the Piedmont region. First, Tagliolini with Guanciale and Parmigiano, to bring Allemandi’s Tagliolini pasta to the next level. And second, a perfect Vinegar and Shallot Salad Dressing using Pojer e Sandri’s Quince Vinegar and Dr. Pescia’s Acacia Honey.

Hope you enjoy learning more about Viola and bringing her recipes to your table!

Recipes for our Spring Release, Travels Through Piedmont

One-Pan Tagliolini with Guanciale and Parmigiano

Ingredients

• 1/2 teaspoon salt
• 2 slices guanciale, 1/8 inch thick
• 8 oz tagliolini (about 8 nests from the Allemandi box)
• 2 tablespoons of grated Parmigiano Reggiano
• Freshly ground pepper

Directions

• Pour 1 quart of water into a measuring pitcher and heat in the microwave until it is hot but not boiling. Season with the salt.
• Stack the guanciale slices and cut them lengthwise into short matchsticks.
• Heat a 10-12 inch heavy-bottomed frying pan over medium-high heat until hovering your hand over the pan feels uncomfortable. Add the guanciale and listen for a sizzle. Stir the guanciale for about a minute, or until some golden brown blisters appear on the surface of the meat.
• Turn down the heat to low and let the guanciale render its fat without burning. When the fat pools at the bottom of the pan (about 3 to 4 minutes), add the raw tagliolini and barely cover with water. Turn down the heat to a simmer.
• Swirl the pan while the tagliolini cook, adding more hot water if necessary. Tagliolini should take 4 to 5 minutes to reach al dente stage. They will absorb the water while releasing the starch, coating the pasta.
• Dust with Parmigiano to further emulsify the sauce. Finish generously with pepper, transfer to a warm platter and serve right away with more Parmigiano on the side.

Acacia Honey and Quince Vinegar Shallot Dressing

Ingredients

• 2 tablespoons chopped shallot
• 1/4 cup Pojere e Sandri Quince Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Dr Pescia Acacia Honey
• 1 1/2 teaspoon salt
• 1 pinch black pepper
• 3/4 cup extra virgin olive oil

Directions

• Place all the ingredients except the olive oil in a small blender and blend them until the shallot is completely liquefied.
• Transfer the mixture to a mason jar and pour in the olive oil.
• Cap the mason jar tightly and shake it until all the ingredients have come together into an emulsion.
• This will yield about 1.5 cups of dressing, which in my household is enough for a week.
• Store the mason jar in the refrigerator, the oil will solidify, so take it out about 1/2 hour before you need to use it to melt.

Viola’s Biography

Viola Buitoni, 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. Italy by Ingredient is her first cookbook.

Viola teaches Italian modern home cooking classes virtually via Milk Street Cooking School in Boston, and in person at 18Reasons, 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 the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.