I’ve always equated good cooking with being prepared, just like a fine carpenter has the necessary tools to build a bookcase or a deck on hand at all times, a home cook should always have a well stocked pantry to prepare meals. The following is a list of items that I always keep in my Italian Pantry, in addition to the impromptu shopping I do for vegetables, fruit, meats, and fish throughout the week (here’s my guide on how to buy fish, fruit, and vegetables). Contrary to what you see in cookbooks and FoodTV, it’s impossible to make grand meals every night and simple, high quality, meals made from good ingredients are often a reality of modern life (here’s my view on cooking 30 minute meals) hence our advice in the The Italian Pantry – 12 Ingredients To Keep In Your Kitchen
Eating well, therefore, is about access to ingredients and if you keep the following items in your Italian Pantry at all times you’ll always be able to eat like a king!
Tomatoes serve as a base for all types of sauces (or condiments) for pastas, but canned tomatoes (either concentrato di pomodoro, passato, or pelati) can also be used in soups and roasted meat dishes, as well.
2. High quality Canned fish including: Tuna, Sardines, and Anchovies
I love, high quality, canned fish and in some instances they can be much better than mediocre fresh fish. I always keep 4-5 cans of Italian tuna in olive oil (preferably from Sicilia) as well as a few sardines packed in oil and one large jar of anchovies, again packed in olive oil. You get what you pay for with canned fish, so buy the best you can afford (same rule applies to buying shoes!). I like the Scalia brand.
3. Homemade Breadcrumbs
Buying store breadcrumbs is the equivalent of buying water at your local market; that is to say, there’s just no need to do it. If you always have bread in your kitchen, then you’ll always be able to make fresh breadcrumbs.
4. Fresh Bread
I aim to buy a fresh baguette every other day or so. We tend to have a bit of bread with our meals when we’re not starting with pasta and especially during the summer months when we consume a ton of tomatoes with olive oil and basil. Good bread is crunchy on the outside and has airy interior texture that’s not too dense.
5. Beans and Cornmeal
Keep as many dry beans in your pantry as possible, as well as a few cans of ready to cook beans. I keep garbanzo, kidney, black, cannellni, With cornmeal you can always make an excellent pollenta.
6. Olive Oil
serves as a base for both simple meals and extraordinary dishes. Buy a good quality first cold pressed extra virgin olive oil for tomato salads, salad dressings, finishing pastas, etc. and buy a good, super market, olive oil for cooking. For all olive oils, consume it quickly and store it in a dark and cool spot. Here are some of my olive oil reviews
I keep a high quality red wine vinegar and a decent bottle of balsamic vinegar. Click here for a review of the brands I like
. Alternatively, you can keep fresh lemons on hand as often as possible (as the juice and zest is indispensable).
I keep 5-6 bulbs in the kitchen at all times. Buy fresh garlic that is compressed tightly and doesn’t have it’s skin falling off at the market.
9. Dry Pasta, Rice and Semolina or Whole Wheat Flour
I keep about 6 dry pastas in my pantry at all times (here’s my guide to dry past
a). 3 short (penne, rigatoni, etc.) and 3 long (linguine fine, spaghetti, etc.). De Cecco may be the only super market brand worth purchasing (Colavita isn’t bad), while Barilla made a very good product up until about 5-7 years ago when I think they switched to an inferior flour or manufacturering process (whatever the case, the quality of the pasta has changed dramatically, in my humble view). If you can stomach the price, Rustichella
is a fine every day pasta. You can certainly make your own pasta and store it, short term, in your freezer. The flour will allow you to make bread whenever you’d like as well as fresh pasta.
10. Cheese (PARMIGIANO-REGGIANO) and Salumi
I keep 2 quality cheeses in my fridge for a light Sunday or Summer meal and 3-4 large pieces of Parmigiano Reggiano or Grana Padano (a cheaper substitute with near, identical, flavor and texture) in my basement kitchen. I only grate the hard cheeses before I consume them and store the pieces in my fridge in a vacuum sealed bag. My fridge also includes pieces of either Cacciatore, Finocchiona, Crespone, Salami Secchi, and Sopressata (whatever I can find). Here’s my guide to salumi or salami, including a review of Creminelli and Columbus Artisan brands
11. Sun Dried Tomatoes
It’s very easy to make your own sun dried tomatoes and I primarily consume them with bread and cheese. I know folks tend to cook with sun dried tomatoes but I’m not a big fan. Click here to learn how to make your own!
12. Whole Wheat Toasted Bread
I know I told you not to buy store made breadcrumbs, but I think it’s nice to have a few packages of pre-made toast in your pantry for an impromptu meal or party. I love the Grissin Bon Light brand and you can make a quick breakfast with them (with jam and butter) or add tomatoes and salt for a quick appetizer.