Italian Staples

Here are the ingredients I always keep on hand for everyday Italian cooking. You can use this list to build up your Italian cooking inventory.

PANTRY

Olive Oil de Fino (a must)

Sun dried Tomatoes

Roasted Bell Peppers

Pesto

Capers

Garlic

Canned Tomatoes

Olives

Balsamic Vinegar

Short Pasta - farfalle, penne, multicolored fusilli, rigatoni

Long Pasta - vermicelli, angel hair, buccatini

Herbs - basil, rosemary, parsley, oregano, bay leaves, thyme

Seasoning - onion salt, garlic salt, salt, pepper, lemon pepper

Almonds

Pine Nuts

Any of your breads, vegetables and meats can be frozen

Deli meat - smoked turkey, ham, salami

Cheese - smoked provolone, asiago, parmesan, romano, mozzarella

Mushrooms

Roma Tomatoes

Red & Yellow Onions

Zucchini

Yellow Squash

Green Beans

Bread (heavy bodied) - Italian bread, pugliese, potato rosemary, Focaccia, and whole wheat

Italian Sausage (sweet, mild, or hot)

Beef (sirloin, hamburger)

Pork

*granulated or powdered

Basil: 1 Tbsp fresh = 1 tsp dried

*Garlic: 1 Tbsp fresh = 3/4 tsp dried

Garlic Clove: 1 clove fresh = 1/4 tsp dried

*Onion: 1/3 c. fresh = 2 tsp dried

Parsley: 1 Tbsp = 1 tsp dried