All photos sourced from Pinterest unless otherwise stated.
Pasta
Photo by La Buongustaia
A good pasta selection is a must if you're not making your pasta at home. Recently I've been introduced to a very fine pasta selection from Gragnano known as 'Pasta di Gragnano IGP' (Indicazione Geografica Protetta) from the region of Naples (Campania).
I may have eaten this pasta in the past but not knowingly. I had the good fortune of visiting Gragnano last summer and after tasting this pasta, I am a convert. The texture is superb!
I shall dedicate and write more about pasta, pasta shapes and cooking in another post...
Sale Grosso/ Course Sea Salt
Before you had to buy salt from a tobacconist shop as salt was taxed.
Sale Grosso: Perfect for cooking pasta. I still buy mine from an Italian deli. No other salt will do.
Sale Fino/ Fine Salt or Table Salt
For me it has to be this one...so versatile for its uses as you can either sprinkle the flakes whole or crumble with your fingertips for something finer.
Peperoncino/ Dry Chilli Flakes
Acciughe Sotto Sale/Anchovies packed in salt
Whole anchovies packed in salt: These are of a much better quality than those found in small jars in olive oil. They are larger, slightly meatier in texture and much better tasting. They will need rinsing under running water before use and the bone removed but worth all the prep.
After they have been rinsed and prepped they can go into a jar topped with olive oil ready for use...
Perfect base for seafood spaghetti such as Spaghetti al Tonno. Really good as a pizza topping with capers and chilli. As part of a beautiful salad from the Puglia region of Italy: made together with orange segments, black olives, olive oil and sugar, believe it or not! Or simply enjoyed on their own with bruschetta.
Olio d'Oliva Extra Vergine/ Olive Oil Extra Virgin
Again I buy mine from an Italian delicatessen rather than from the supermarkets. There are so many varieties and so different in taste.
Tuscan varieties are known to be quite peppery. The one I use (the above) is quite gentle and smooth and resembles most the one I used to use out in Italy. For me a perfectly good all rounder.
To be honest I never had to buy bottled olive oil as olives were and are very plentiful in Puglia. Once the olives were harvested in late October, they would then be sent to a Frantoio to get pressed. I would then have a large metal urn of 30 litres filled of the first pressing (extra vergine) to last me all year.
This one I highly recommend as it's just light and smooth on the palate. Ideal for dressing salads.
Pane Rustico/ Rustic Bread
Formaggi:Parmesan, Grana Padano, Pecorino/ Cheeses
Aglio/ Garlic
Basilico Fresco/ Fresh Basil
I always have fresh basil to hand. I have a plant that I've had for some time now sitting on my kitchen windowsill. If looked after you'll get many months out of it, even longer!
There are so many dishes that have the beautiful addition of fresh basil. The aroma is just heavenly and conjures the essence of summer into the kitchen, even during the cold winter months.
Prezzemolo/ Fresh Flatleaf Parsley
Origano
Pomodoro/ Tomatoes
Photo by La Buongustaia
Pancetta o Guanciale/
Il dado/ Stock Cubes
Almost everyone I knew used stock cubes of some kind. Used in many pasta dishes and risottos.
Olio per Friggere/ Oil for Deep/Shallow Frying
A recent discovery of mine is the one above. I have to say that I was very pleased with the results and the aroma when used for shallow frying.
This is the tuna that I use. It is nothing like those sold in tins from the supermarkets however, Carluccio's sell a good quality solid tuna in a tin. It's very much worth paying that little bit extra as the quality is superior.
If not, buy yellowfin tuna in olive oil. Most supermarkets stock this.
Lievito per Dolci/ Baking Powder with a hint of Vanilla
