Italian Pantry

Welcome to Barilla’s Italian pantry! We’re here to help you cook the most authentic Italian dishes – especially pasta meals – and enjoy the delicious, diverse cuisine that the people of Italy have been creating for hundreds of years.

THE BASIC ITALIAN PANTRY
We’d like to share with you our recommendations for the key items you should always have stocked in your pantry to make an authentic Italian pasta meal.  Whether alone or in the company of family or friends, the Italian table is a daily celebration of the enjoyment and nourishment received from a deliciously prepared meal.  Of course, the number one rule of great Italian cuisine is “fresh is best”. We recommend keeping on hand fresh ingredients that follow the seasons and harvests. 

Dry/Shelf Stable
Fresh/Refrigerated/Frozen
Barilla Pasta
 Parmigiano-Reggiano cheese
Barilla Pasta Sauce Pecorino Romano cheese
Barilla Tortellini Fresh Mozzarella (buffalo-milk)
Extra virgin olive oil Ricotta
Fresh ground pepper Eggs
Sea salt

Assorted fresh vegetables:

Asparagus, arugula, artichokes, broccoli, cabbage, carrots, cauliflower, celery, chard (leafy green) cherry tomatoes, eggplant, fava beans, fennel, garlic, leeks, mushrooms, sweet peppers, plum tomatoes, pumpkin, radicchio (red and green), red onions, white onions, scallions, spinach, tomatoes, zucchini

Canned tomatoes; whole, peeled (San Marzano if possible) Assorted fresh herbs: basil, thyme, Italian parsley, marjoram
Canned tuna (packed in extra virgin olive oil) Butter, unsalted
Red pepper flakes

Assorted Proteins:

Pancetta (use within to 3-4 days if sliced, or up to one month if whole), Italian sausage (can be frozen up to one month), shrimp (if not using right away, purchase uncooked, frozen shrimp)

Red wine

White wine

Assorted Fresh Fruits:

Apples, apricots, blackberries, blueberries, grapes, lemons, melons, oranges, peaches, pears, rasberries, strawberries, tangerines, watermelon   

Anchovies

Capers

Black olives

Sun dried tomatoes (packed in extra virgin olive oil)

Oregano

Assorted legumes: cannellini beans, garbanzo beans, navy beans, borlotti beans, dried fava beans and lentils.  Use canned beans for quick and easy preparation, but for best quality, always use dry.

 

THE BASIC TOOLS OF THE TRADE
Whether you are a novice or a gourmet enthusiast, there are some kitchen tools that are essential for making authentic Italian meals.

• Pepper mill
• Cheese grater
• Chef’s knife – stainless steel blades are preferred
• Paring knife
• Vegetable peeler
• An assortment of ladles, wooden spoons, spatulas, tongs, wire whisks
• Pasta fork
• Cutting boards – remember to use separate boards for vegetables and meats
• Measuring cups and spoons (for both dry and wet measures)
• Skimmer
• Mortar & pestle
• Lasagne pan (ceramic or glass pyrex) – 13” x 9” x 2-3”
• Colander
• Saute pan – 12” lined copper is the best, but expensive; better choices include stainless steel wrapped aluminum or 
  high quality nonstick with a long handle
• Stock pot – 8 quart, we recommend stainless steel with sturdy handles
• OPTIONAL ADDITIONS: kitchen scale, 2-quart saucepan, stainless steel with a thick, heavy bottom


COOKING TERMS AND DEFINITIONS FOR THE ITALIAN COOK
Baffled by blanching?  Don’t know your fennel from your Fava beans? This section of our site will introduce you to cooking terms, kitchen tools, and ingredients  that can help you make the most of your time in your kitchen.

You can also find answers to Cooking Questions as well as information about Barilla pasta and our other products in our Frequently Asked Questions. 

And don’t miss our suggestions for Italian Entertaining that can bring to your home the best in food, wine and decor that Italy has to offer.