If you love Italy and Italian food (everyone on board?), you’re going to love Viola Buitoni’s new book, Italy by Ingredient. A native of Rome, Buitoni is now a cooking teacher in San Francisco with a devoted following (which includes me). She comes from food aristocracy—the family behind Buitoni pasta and Perugina chocolates—but her cooking is rustic and original, prizing fine ingredients over fancy technique. Ricotta and mozzarella are among her must-haves in the kitchen, and she has some tantalizing ideas for using them.