The Italian Way with Vegetables

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Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese

Broccoli di Cicco
Pasta di grano arso con broccoletti, aglietto e acciughe
Burnt wheat pasta with broccoli di Cicco, green garlic and anchovies

Asparagi/Asparagus
Asparagi burro e parmigiano con uovo in camicia
Asparagus with butter

Ortiche/Nettles
Frittata di ortiche e cipollotti
Frittata with nettles and onions

Ruchetta/Baby arugula
Pesto di ruchetta e mandorle
Pesto with arugula and almonds

Cavolfiore viola/Graffiti cauliflower
Cavolfiori arrosto alla Siciliana

Carciofi/Artichokes 
Carciofi in teglia
 

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 after graduation 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 on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.