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Stock up on these pantry must-haves for a taste of Italia at home.
Photo by Clinton Hussey
At its best, Italian cooking is highlighted by simple, fresh ingredients. There’s a reason cacio e pepe, or margherita pizza are so belovedevery single ingredient sings because nothing distracts from them.
Planning your own Italian feast? Be sure to have these quality ingredients on hand.
This risotto rice from the North is aged one year and then put into vacuum-packed tins or bags for freshness.
Often packaged in beautifully retro tinsit's the taste and texture that can’t be replicated by domestic brands.
These breadsticks can be made quite easily, but there are plenty of great store-bought brands that are imported from Italy. Serve on their own with an aperitif, or wrapped with salumi for a great party snack.
The secret ingredient for making authentic Napoli pizza and fresh pastas.
This organic olive oil from Tuscany is pressed from the first olives of the season and packaged in stainless steel bottlesbrought to you by Vancouver mining mogul Frank Giustra.
If it’s bought from your Italian butcher it needs nothingslice and serve.
Made from a recipe dating back to 1786, this slightly sweet vermouth (served cellar cool) makes for a perfect aperitifguaranteed to get those taste buds ready for a party.
Look for brands like Maccheroni Calabresinot that expensive, and far superior to those made in North America.
This is far removed from the bland domestic variety Americans put on sandwiches. Its unexpected sharp bite makes it the star of any antipasti platter.
These tomatoes are perfectly balanced in terms of sweetness and acidity. They’re pricey but they don't need much else to make them into a sauceMother Nature (and a few farmers in Italy) have already done the heavy lifting. Not all San Marzano tomatoes are created equalshop around and find a brand that suits your taste. Look for the D.O.P. (Denominazione di Origine Protetta) designation to ensure it's really from the area.
Originally published April 2015
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