Easy Italian Recipes

Italian Pantry Essentials

Most of what makes up a typical Italian meal is fresh food, procured and cooked within hours of being eaten. However, pantry staples are used to turn these fresh ingredients into a vast array of dishes. Keep them in stock, and you will have a head start on most Italian recipes.

GRAINS, PASTAS, AND LEGUMES

Arborio, Carnaroli, or Vialone Nano rice* Borlotti or cranberry beans, dried
Cannellini beans, dried or jarred
Chickpeas (garbanzo beans), dried or canned Dried pastas, an assortment (see page 30)* Farro*
Polenta, coarse ground

DRIED HERBS AND SPICES

Bay leaves
Black peppercorns
Cayenne pepper
Red pepper flakes
Sea salt, fine and coarse

FRESH STAPLES

Cheeses for grating and cooking (see left)* Garlic*
Onions, yellow and red*
Potatoes*

MISCELLANEOUS

Anchovy fillets
Bread crumbs
Capers
Espresso-roast coffee, ground or beans Olives*
Pine nuts*
Porcini mushrooms, dried
Plum (Roma) tomatoes, canned
Tornato paste

OILS AND VINEGARS

Balsamic vinegar Canola or vegetable oil Extra-virgin olive oil Olive oil (virgin)
Red wine vinegar White wine vinegar

WINE AND SPIRITS

Marsala
Sambuca
Red wine, dry White wine, dry

BAKING STAPLES

Active dry yeast All-purpose (plain) flour
Almonds*
Amaretti
Baking powder
Brown sugar
Chocolate, semisweet (pialli) and milk
Cocoa powder, Dutch process
Confectioners' (icing) sugar
Cornstarch (cornflour)
Granulated sugar
Hazelnuts (filberts)*
Ladyfingers
Pistachio nuts*
Raisins
Vanilla bean and pure extract