The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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Zeppole is an Italian pastry consisting of choux pastry dough filled with custard and garnished with a sprinkle of icing sugar, more custard, and sour cherries soaked in syrup. They are either baked or fried, depending on the region.

Aceto balsamico has a variety of uses in the Italian kitchen, the most common being as a condiment for salads (along with olive oil and a pinch of salt); but that would be restrictive. Balsamic vinegar is also used on chunks of Parmigiano Reggiano, on risotto, on scaloppini, and even strawberries and gelato! Just make sure you buy traditional balsamic vinegar, which is only made in Modena and Reggio Emilia (it must be labeled Aceto Balsamico Tradizionale and carry a D.O.P. -Denominazione di Origine Protetta- stamp). The pastry is most popular in its home city of Lecce and the surrounding Salento province. However, it’s not uncommon to find them being enjoyed in cafes and coffee shops all across Puglia and wider Italy. In the local dialect, sporcamuss means ‘dirty mouth’. The unusual name highlightsthe fact that it’s pretty much impossible to bite into one without getting cream and sugar all over your mouth and face. Don’t forget to grab a napkin!Certainly one of the prettiest types of Italian pastries, zeppole are traditionally prepared for Festa di San Giuseppe (the Feast of Saint Joseph) on March 19, which is also Italian fathers’ day.

And to make sure these easy Italian recipes are always available to me, there are several ingredients that I always keep in my pantry. And I know you're busy too. That's why I made this post specifically for you. So next time you go grocery shopping, don't forget to add the following ingredients to your list. That way you'll never be short of ingredients for easy Italian recipes. Struffoli is a type of Italian pastry made from the same simple sweetened dough as chiacchiere. But for stuffoli, the dough is rolled into small marble-sized balls then soaked in honey, cinnamon, and ground orange rind. This creates a sweet treat that’s crunchy on the outside and light on the inside. They are also sometimes referred to as honey balls.Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. Of course, no Italian meal is complete without the addition of fresh basil. It has quite a strong peppery and sweet aroma and is capable to turn any plain recipe into a burst-of-flavor delight. For a recipe beyond classic pesto, try my Stovetop Grilled Vegetable Panini. They are loaded with vegetables, melty cheese and and incredible flavor.

Pasticciotto is a popular filled Italian pastry originating from the Puglia region. They consist of a simple short-crust pastry filled with egg custard and are usually eaten hot out of the oven. Bomboloni are light and fluffy deep-fried Italian doughnuts. Their name comes from the Italian word “bomba,” meaning “bomb,” to describe their small grenade-like shape. Chiacchiere are another traditional Italian carnival pastry, consisting of strips of sweet dough that puff up slightly when fried and are served dusted with powdered sugar. Chiacchiere – also called “Angel Wings”– are known for their signature rectangular shape with two slits down the middle and crimped edges. They’re delicate, crumbly, and incredibly addictive. The king of hard cheeses, Parmigiano-Reggiano takes its special place in Italian cooking. Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe.Cannoli are tube-shaped shells of fried pastry dough filled with a sweet, creamy filling that usually contains ricotta – the popular Italian whey cheese. The ends of cannoli are sometimes sprinkled with chocolate, candied fruit, or nuts. If you don't happen to have a free day (and an ample tomato harvest) to gather the family to make and bottle your own, then this rich, cooked tomato concentrate is the next best thing. Produced in Italy, it makes the perfect base for a simple pizza or pasta dish.