Stocking An Italian Pantry: The Staples

When thinking of an Italian pantry, what’s the first thing that comes to mind?  Freshly canned tomatoes, right?  Right!  But in addition to our beloved g̶r̶a̶v̶y̶  canned tomatoes, there are a few staples that are must-haves for any Italian pantry.   

Stocking An Italian Pantry: The Staples

While it's not entirely necessary, we'd be remiss if we didn't suggest you try to purchase as much as you can from authentic Italian grocers.  I actually purchase a lot of my Italian pantry items from our local Italian deli.  They are always fresh and from actual Italian vendors--and to be honest, I just like shopping at this particular place--the food, the aromas, the friendly staff--molto bene.

​Start building your Italian pantry by adding these classic Italian ingredients:​

• Fresh & Dried Herbs (such as parsley, oregano and basil).

Keep dried herbs in clear bottles with secure lids.  You can tie bunches of fresh herbs together and hang them upside down to dry in your pantry as well, which not only looks awesome but smells stupefacente, too!  Fresh herbs can be grown on a patio, balcony or even a window sill in simple clay or plastic pots with good drainage--just snip what's needed!

• Fresh Garlic.

You can purchase ropes of garlic bulbs and peel off what you need when you need it.  If you're worried the garlic may spoil before you have the chance to use it all (never an issue in this house!), remember garlic keeps for months in the fridge and freezer.  Simply dice, mince or slice garlic cloves and place in a clean jar.  Top with olive oil and store in the fridge.  Another option:  puree several bulbs of garlic with olive oil and salt and pour into silicone ice cube trays.  Freeze overnight, then pop into a storage bag and keep in the freezer.  These little babies work great for soup and sauce starters or to add to sauteed veggies.

Fun Fact:  Consuming garlic on a daily basis (no problem in this house) helps to lower cholesterol levels because of the antioxidant properties of allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels!
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• Tomato Paste.

Whether it's from a can or a tube (or you make your own),  tomato paste is a must for any Italian pantry.  A tablespoon of this deep(er), thick(er) version of tomato sauce adds a richness to soups, stews, casseroles and other hearty dishes.  Note:  if you make your own, please follow the recipe's advice and keep stored in the fridge.

• A Variety Of Olives.

Olives are wonderful as a snack, added to an antipasti or tossed into salads and sauces.  While there are upwards of 400 different varieties of Italian olives, here's our favorites:
--Kalamata
--Cerignola
--Taggiasca
--Gaeta
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• Extra Virgin Olive Oil.

While we're on the subject of olives, no Italian pantry would be complete without extra virgin olive oil.  Extra virgin olive oil is the least processed form of olive oil.  Through the cold-process used,  olive oil retains its natural antioxidants and vitamins, which can be lost during processing. I keep two varieties on hand at all times--one to cook with, and one for dipping and dressings.  The one I use for dipping and dressings is a flavored oil with herbs but in both cases, I use a mid-range, mid-priced oil.

Fun Fact:  According to the Olive Oil Times (yes, that’s really a thing!), a diet rich in olive oil may actually be able to slow down the aging of the heart. It has the potential to reduce the risk of Alzheimer’s disease, and a recent study showed that a Mediterranean style diet rich in olive oil reduced the risk of type II diabetes by almost 50% (compared to a low fat diet).
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• A Variety Of Dried Pastas.

There's a whole world of pasta out there beyond spaghetti and ziti!  Cavatappi, pappardelle, mostaccioli--the varieties are endless, and so are the brands!  If you're used to one or two types of pasta, try something a bit different for a change.  A wider noodle like pappardelle is perfect for meat sauces.  Mostaccioli--ziti's big brother--also pairs perfectly with meat sauce but sooo good baked in the oven.  And you know that super popular TikTok feta cheese bake recipe?  Throw some cooked cavatappi in there and give it a good stir and Oh em gee--creamy, pasta goodness!

• Balsamic & Other Vinegars.

Balsamic vinegar is native to Modena, a city and comune in Emilia-Romagna, and is a staple in my pantry because it pulls double duty as an ingredient in both dressings and sauces.  A splash of good balsamic in stews and sauces will take the flavor profile to the next level, and a balsamic reduction can make a wonderful accompaniment to Caprese salad or lightly brushed over grilled meats.  Red wine vinegar or "table vinegar" as I call it, is important to have on hand for creating tasty salad dressings.  Don't be scared to experiment with flavored vinegars either, you might find something new to love!
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• Freshly Grated Cheese (Parmesan, Locatelli and Asiago, just to name a few).

It's seriously time to ditch that awful sawdust in the plastic bottle and time to start enjoying real Italian grated cheese.  If you don't have a favorite yet, don't worry--you will.  I don't know why or how it happens, but it just does.  I was practically raised on freshly grated Parmigiano Reggiano but as adult I stan a good Asiago.  Buy a wedge of a few different varieties of Italian cheeses and freshly grate as you go.

Beans.
Italians love their beans, and the Italian pantry is always stocked chock full of ceci, fava and northern beans.  While the dried variety is probably best, there's nothing at all wrong with canned beans.  Fun Fact:  With one serving clocking in at 12.5 grams of fiber and 14.5 grams of protein, Ceci beans are a proverbial superfood!  They help to increase satiety, boost digestion, keep blood sugar levels stable and increase protection against disease.

With the addition of fresh ingredients like veggies and greens, meats and fish, lots of rustic, “peasant” type dishes can be made using these pantry staples. For example:

• ​Pappardelle pasta and sliced grilled chicken with sundried tomatoes tossed with extra virgin olive oil, garlic and herbs;

• Ceci beans and ditalini pasta simmered in chicken broth with escarole, garlic and a rind of parmesan cheese;​
• Chopped romaine lettuce, grilled shrimp, freshly toasted croutons, and shredded parmesan cheese tossed in a dressing made from olive oil, vinegar, garlic, anchovy paste and lemon juice. 

​Now that you’ve stocked your Italian pantry, how about throwing together a simple and delicious recipe?  Pair this recipe for Garlic Shrimp and Sundried Tomatoes With Spaghetti with some crusty Italian bread and a nice Pinot Grigio, and let me know what time’s dinner.

Garlic shrimp and sun dried tomatoes with spaghetti

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