Italian Cuisine with Tomatoes
Master the art of preserving and cooking with Italian tomatoes. Learn traditional techniques and innovative recipes that will transform your kitchen into an authentic corner of Italy.
Cavaliere dell’Ordine della Stella d’Italia, chef instructor and food writer in California, raised in Perugia, Italy.
The tomato as the star of Italian cuisine
Dive into the world of Italian tomatoes with Chef Viola Buitoni. You will learn how to preserve tomatoes at their peak and use them in a variety of traditional and contemporary recipes.
In this course, we will make 7 recipes, including a classic Bolognese, through which Viola will share the unique properties of canned peeled tomatoes, passata, and tomato concentrate, explaining when each one is best used. You will also discover specific varieties of tomato, such as Piennolo del Vesuvio, and Corbarini. This course will give you the know-how to elevate your Italian cooking to the next level.
At the end of this online course, you will be able to:
- Preserve your own tomatoes.
- Understand a variety of preserved tomato products and know when to use them.
- Prepare an authentic Bolognese sauce.
- Expertly combine the flavor of tomatoes with seafood, meats, and vegetables.
- Apply modern Italian cooking techniques in your home.
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Course Syllabus
Course Content
Chapter 2 - Preserved Tomato Products
Chapter 3 - Canning tomatoes
Chapter 4 - Ragú della maestra (Teacher's Bolognese)
Chapter 5 - Orange and ginger–scented tomato cream
Chapter 6 - Paccheri with calamari and Piennolo tomatoes
Chapter 7 - Eggs baked in tomato pulp
Chapter 8 - Swordfish of love
Chapter 9 - Polenta with baby back ribs
Chapter 10 - Cod stewed in Corbarini tomatoes, sugar snaps, and mint
Master the preservation and use of tomatoes in modern Italian cooking
What you'll learn
Preserved San Marzano Tomatoes: Learn to preserve your own tomatoes and store them correctly in the pantry for use all year round.
Teacher’s Bolognese: Learn the traditional recipe for authentic Bolognese sauce, with an authentic touch from Chef Viola Buitoni.
Orange and ginger-scented tomato, carrot, and leek cream: Master this vegan soup with its velvet texture and subtle notes of citrus and spice.
Paccheri with calamari, Piennolo tomatoes, and pistachio: Discover the unique characteristics of the Piennolo del Vesuvio DOP tomato variety. Pair these sweet tomatoes with seafood and pistachio to create an impeccable pasta dish.
Eggs baked in tomato pulp with feta, olives, and oregano: A new way to cook eggs with Mediterranean flavors.
Swordfish of love: Combine the softness of the fish with the brightness of tomatoes and the salty touch of capers and olives.
Cod stewed in Corbarini, spring peas, and mint: Cod in an aromatic stew of Corbarini tomatoes, enhanced with the freshness of spring peas and a hint of mint.
Whole-grain polenta with braised baby back ribs: Fuse the tradition of polenta with the flavor of braised baby back ribs in a tomato sauce. Discover a fuss free way to cook your polenta, for a satisfying dish without the stirring.
In this course, in addition to the recipes, you will also learn various cooking techniques that will be useful on numerous occasions.
The techniques you will learn are:
- How to preserve tomatoes
- Peeling tomatoes
- Cleaning and cutting calamari
- Braising calamari
- Cleaning and cutting various vegetables
- Baking eggs in the oven
- Cooking fresh pasta
- How to cook polenta without stirring
- How to make an Italian soffritto
- Cutting and cleaning cod
- Cutting ribs
- Searing meat
Course recipes
In this course you will learn
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Meet your Instructor
Cavaliere dell’Ordine della Stella d’Italia, chef instructor and food writer in California, raised in Perugia, Italy.
Internationally renowned chef instructor and culinary writer, Viola Buitoni combines six generations of Italian culinary tradition with modern techniques, sharing her passion through classes, culinary tours, and her acclaimed cookbook, while earning recognition for her contribution to Italian culinary culture worldwide.
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Very well structured
I loved how she started with the canning process and then moved on to highlight each type of tomato and how they can be used in a recipe. Very well done.