Italian Pantry Staples

Always have these on hand.

1. Extra Virgin Olive Oil (Olio Extravergine d’Oliva)

The foundation of Italian cooking.
Use for sautéing, dressings, drizzling over finished dishes, and just with bread.

Our favourite is Cobram Classic Extra Virgin Olive Oil.

2. Canned San Marzano Tomatoes and Passata

Canned Tomatoes for sauces, ragù, pizza, and braises are always on hand. We use Annalisa. We try to make our own passata yearly so it’s always stocked. If we purchase it we go for Mutti.

3. Dried Pasta and Rice

We always stock a few shapes for those last minute meals, usually spaghetti, rigatoni, casarecce and orecchiette. We use La Molisana or Giuseppe

4. Canned Beans

Canned beans and chickpeas are always stocked in our pantry. Cannellini beans, kidney beans and chickpeas for example are always avialable to add to sauces, braises or salads. We stock Annalisa.

5. Tomato Paste

An essential and the backbone of countless Italian dishes. Our preferred is Mutti.

6. Salt

Good sea salt is ideal. We like to have Olsson’s, it also looks lovely in the kitchen.

7. Dried Oregano

We like to grow and dry our own when we can but if purchasing, Gourmet Organic is excellent.

8. Dried Red Chili Flakes (Peperoncino)

Adds subtle heat to pasta, seafood, vegetables, and olive oil sauces, like spaghetti vongole. Gourmet Organic is our go to here too.

9. Capers (preferably salt-packed)

Briny punch for, puttanesca and pizzaola. We love to use them with tuna salads or tramezzini mix too. We love Ponti Capers.

10. Anchovy Fillets (in oil)

These are great for adding saltiness to sauces, salad dressings or simply eating as a snack with fresh bread. We always have a jar of Siena anchovies in our fridge.

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