The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

Product Information

A delicacy amongst many culinary cultures; truffles are a beautifully rich fungus that grow beneath the ground – unlike their mushroom cousins. We have a wide range of truffle products, starting with whole truffles of course, followed by an exciting range of options like tapenades, sliced truffles, truffle honey, truffle oil, green and red truffle pesto and much more! Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Fennel Seeds: I think this is my favourite spice ever I just LOVE the flavour and it's often found in a lot of seasonings for sausages and pork roasts. I use it in pasta sauces too, it adds a really special flavour! Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal

Flour: When it comes to flour I ALWAYS have type 00 in my pantry and minimum 2 bags...why? Because it makes the most amazing pizza bases! I'm pretty addicted to pizza and can honestly say that this is the perfect flour for making the best pizzas at home, I also use the same flour for making focaccia. After living it Italy I discovered they also use type 0 flour for pizza bases but it's harder to come by and 00 does that job. Some cheeses do not require refrigeration, however it’s up to you. I normally keep cheeses in the refrigerator and I take them out earlier to be enjoyed at room temperature as an appetizer with a Prosecco, after a dinner with fruit, or any other occasion. Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal Extra virgin olive oil, the king of all condiments, is by all means the most easily digested vegetable fat, and therefore suitable for people of all ages. Always go for extra virgin: it is the highest quality and most natural - virgin means the oil was made by simply pressing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. Along with onion and garlic, extra virgin olive oil is the basis of sauces in Italian cuisine and often replaces animal fats of butter or lard. Its fruity, bitter, pungent taste add a delicious flavor to any dish, from pasta to meats, from seafood to vegetables. The Italian Pantry is a beautifully presented delicatessen full of authentic food products brought to you all the way from bella Italia! From cooking ingredients like pastas and sauces, to sweet treats like cannoli – there is a full range of exciting products to get your hands on and sink your teeth into.Onions will be necessary for the Soffritto along with fresh Carrots and Celery sauteed in olive oil, a base for a multitude of Italian dishes including tomato sauces. Italian Soffritto is similar in name but not the same as the Spanish “ Sofrito“, in which garlic, onion, pepper, paprika are cooked in olive oil with tomatoes. Herbs & Spices Aceto balsamico has a variety of uses in the Italian kitchen, the most common being as a condiment for salads (along with olive oil and a pinch of salt); but that would be restrictive. Balsamic vinegar is also used on chunks of Parmigiano Reggiano, on risotto, on scaloppini, and even strawberries and gelato! Just make sure you buy traditional balsamic vinegar, which is only made in Modena and Reggio Emilia (it must be labeled Aceto Balsamico Tradizionale and carry a D.O.P. -Denominazione di Origine Protetta- stamp). Still dreaming of the amaretti from that beautiful artisanal bakery in Florence? Or those incredible Sicilian Cannoli you had in Taormina? That’s why we bring them to you! The pantry has many sweet Italian treats like cannoli, amaretti and Baci to remind you of your travels. And of course, we can’t forget the Gluten Free options too – you’ll find all the same delights made without wheat in our Gluten Free section.

Extra Virgin Olive Oil is what you’ll find at most stores in U.S., and it’s excellent for salads or to add fine touches to any meal, including cooked vegetables and meat. On of my favorite ways to use capers is to fry them. Frying will make them nice and crisp and perfect for appetizer toppings. They will taste like tiny little chips and who doesn't love chips?;) Quality breadcrumbs are another key ingredient in Italian cooking. Italians love using Italian style breadcrumbs. These breadcrumbs contain all kinds of dry herbs and spices. They work best for dredging meat and always provide an additional flavor and crispy finish to your recipes.There is a wide range of pasta sauces available in store, almost entirely ready made to make it easier for you and your family to get an authentic taste of Italy. We’ll recommend which to include in your 5-star meal at home. And to make sure these easy Italian recipes are always available to me, there are several ingredients that I always keep in my pantry. And I know you're busy too. That's why I made this post specifically for you. So next time you go grocery shopping, don't forget to add the following ingredients to your list. That way you'll never be short of ingredients for easy Italian recipes. If you love Italian food and you like preparing it at home, you will need a few staple ingredients, which are always handy to have in your pantry, whether you want to make a simple pasta al pomodoro, or fancier creations using the wonderful foods and flavors of Italian cuisine.

If I cannot make my own tomato sauce from scratch using fresh tomatoes, I will buy canned organic tomatoes, preferably San Marzano, whole and peeled, a can or two of tomato puree, and tomato paste in a tube, if available, it’ll last longer than the one in the can. Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal Fruity and a little tart, balsamic vinegar has such a versatile use. Think salad dressings, glaze for meat and fish, drizzle over your favorite appetizers. Try my Easy Brussels Sprouts with Balsamic Vinaigrette.

Pan-roasted seabass fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Carne The king of hard cheeses, Parmigiano-Reggiano takes its special place in Italian cooking. Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe. In some English-speaking countries, such as the US, sfogliatella are also called lobster tails. Possibly because it’s one of the more difficult Italian pastry names to pronounce. There are so many choices, I suggest that you try a few small samples first. I usually buy local fresh mozzarella, ricotta and mascarpone, but Parmigiano Reggiano or others must be from Italy. Caffè

Probably the most essential ingredient of Italian recipes, Olive Oil is used to for frying, baking, marinating as well as dressing salads. Search for the quality Extra Virgin Olive Oil, it has the most flavor. Here are some good tips to help you choose the best olive oil for your cooking. Dried Oregano: I use oregano in a ton of sauces, choosing a good one makes such a difference. Buy a bunch of dried oregano that you can often find in Italian specialty stores rather than in jars but if you can't find that go for organic. Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, In the Italian pantry you would also find preserved food, in cans or jars. Tuna ( Tonno) in olive oil is great in a salad with cannellini beans and scallions, or even in a pasta sauce with fresh tomatoes and Capers. Sfogliatella is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit. You can also find versions with other fillings such as a simple whipped cream, almond paste, or chocolate cream.

FESTA IN FAMIGLIA

Set in our grounds, The Summer House is a unique, charming hidden gem opening its doors to you for the first time. Following the winding path past the architectural plants and Koi ponds of our Japanese garden, The Summer House is a character cottage nestled in a secluded spot. Entering the property, the house opens up to a vaulted ceiling and glass elevation leading on to a large balcony that wraps around the house. Get a fresh Basil (Basilico) plant if you can find it, when you add Pine nuts (Pinoli), olive oil and cheese you will make pesto, or use the fresh leaves for your marinara sauce or a Caprese salad with mozzarella and tomatoes. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking. My family’s Italian pantry. Growing up in a small Italian seaside town, I was often asked by my mother or grand-mother to get on my bicycle and go shopping at their favorite Alimentari, a grocery store located 3 miles away. Olive Oil: It's safe to say I could not live without a good olive oil not only is it beautiful to cook with it's GOOD FOR YOU. I use it for everything but you have to bare in mind that you should have a really good quality one for salads, topping dishes and dipping crusty bread into then have an everyday oil for sauteing and cooking.