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

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

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

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Wine (Vino) is another important Italian pantry essential as it’s used extensively in many sauces and main dishes. You should keep both red and white as well as a bottle of dry Marsala wine.

Cornmeal flour is used to make polenta. You can also get a pre-cooked polenta that comes in plastic rolls. It’s delicious when sliced and sauteed or grilled with cheese and other toppings. Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival.

Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs. 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.

Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley And when I'm tired and don't know what to cook, I always refer to pasta dishes. If we have tomato sauce, dinner is ready. If we have a Parmesan cheese to sprinkle on top, there's no a better meal. Polenta: When it comes to polenta you can get two types fast cook polenta that's ready in 5 minutes or traditional polenta that takes around 30 minutes to cook. I absolutely love serving polenta with stews and sauces dishes such as meatballs. You can also let it set and use it to build lasagna type dishes, gnocchi or top bakes with it. Top Tip: I prefer traditional polenta the texture and taste is 100x better so it's worth the extra time and effort! On of my favorite ways to use capers is to fry them. Frying will make them nice and crisp and perfect for appetizer toppings. They will taste like tiny little chips and who doesn't love chips?;) A maritozzo is an ancient delicacy from Rome consisting of a sweet brioche bun split down the middle and filled with whipped cream. It may be extremely simple, but it’s one of the most popular Italian breakfast pastries in the Lazio region.

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Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal Chiacchiere are one of the most famous Italian pastries enjoyed all across the country during carnival (just before lent). They can go by different names depending on the region you’re in; bugie in Liguria, frappe in Lazio, or cenci in Tuscany. Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil Available for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill.

Hive Store Ltd 2020. ( is registered in England. Company number: 07300106. VAT number: 444950437. Dried Oregano: I use oregano in a ton of sauces, choosing a good one makes such a difference. Buy a bunch of dried oregano that you can often find in Italian specialty stores rather than in jars but if you can't find that go for organic. 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.

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There are two main styles of sfogliatella – riccia and frolla. Riccia means “curly” and is the original version made with flaky, layered pastry. This style is best when freshly baked and hot out of the oven to get its famous crunch. Frolla features a less labour-intensive shortcrust pastry shell, so doesn’t have sfogliatella’s signature thin layers. But it’s still delicious and can be eaten hot or cold. Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, If I cannot make my own tomato sauce from scratch using fresh tomatoes, I will buy canned organic tomatoes, preferably San Marzano, whole and peeled, a can or two of tomato puree, and tomato paste in a tube, if available, it’ll last longer than the one in the can.

Prosciutto is nice to have and served with melon or figs or in a sandwich, Pancetta or Guanciale are used to make many Italian recipes including the famous amatriciana sauce. 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! Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal Extra virgin olive oil, the king of all condiments, is by all means the most easily digested vegetable fat, and therefore suitable for people of all ages. Always go for extra virgin: it is the highest quality and most natural - virgin means the oil was made by simply pressing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. Along with onion and garlic, extra virgin olive oil is the basis of sauces in Italian cuisine and often replaces animal fats of butter or lard. Its fruity, bitter, pungent taste add a delicious flavor to any dish, from pasta to meats, from seafood to vegetables.

Jordan Kretchmer

My family’s Italian pantry. Growing up in a small Italian seaside town, I was often asked by my mother or grand-mother to get on my bicycle and go shopping at their favorite Alimentari, a grocery store located 3 miles away. Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal Panettone originated in Milan around the 15th century and was once a luxury dessert only for the rich. Since then, it has spread across the rest of Italy and to other countries around the world to become a popular holiday staple. 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.

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