I use all of these regularly and keep them topped up always.
| Ingredient | Description & Uses |
|---|---|
| Oregano | Strong, aromatic herb used in pizza, spaghetti sauces, and tomato-based dishes. |
| Basil | Slightly bitter, used in sauces, pestos, and pizzas. |
| Rosemary | Pine-woody herb used in meats and Mediterranean dishes. |
| Fennel | Sweet, licorice-like flavor, used in fish, sausages, and baked goods. |
| Sage | Aromatic herb used for pork, beef, poultry, and lamb. |
| Parsley | Mild, fresh herb for soups, stews, and garnishing. |
| Semolina Pasta | Coarse durum wheat pasta, best with Italian sauces. |
| Polenta | Cornmeal mush staple, eaten fried or with sauces. |
| Arborio/Carnaroli | High-starch rice, key for creamy risotto. |
| Olive Oil | Essential for salads, marinades, and drizzling over dishes. |
| Balsamic Vinegar | Sweet-sour vinegar from Modena, used in salads and sauces. |
| Tomatoes | Used raw or cooked in sauces, pizzas, soups, and salads. |
| Eggplant | Versatile vegetable, baked or fried in Italian dishes. |
| Porcini Mushrooms | Dried, woodsy mushrooms for soups, stuffing, and stews. |
| Cannellini Beans | White kidney beans, great in salads and soups. |
| Lemons | Bright, acidic fruit used in savory dishes and drinks. |
| Parmigiano-Reggiano | Aged, hard cheese used for grating in many dishes. |
| Mozzarella | Mild cheese for pizzas and Italian dishes. |
| Ricotta Cheese | Fresh, soft cheese, used in lasagna and desserts. |
| Capers | Pickled flower buds for sauces and meat dishes. |
| Pine Nuts | Delicate nuts, often used in pesto. |
| Almonds | Toasted for snacks, desserts, or in savory dishes. |
| Prosciutto di Parma | Salt-cured ham from Parma, served with melon or in sandwiches. |
| Anchovies | Salty, cured fish, used sparingly in sauces and pizzas. |
| Olives | Used in antipasto plates, pastas, and more. |
