25 Must-Have Ingredients for an Italian Pantry

To inspire your culinary adventures, we've put together a list of 25 key ingredients commonly found in the kitchens of Italian home chefs.

A Glimpse into the Heart of the Italian Pantry

Oregano: A staple in Italian dishes like pizza and spaghetti sauces, oregano is aromatic with a slightly bitter edge. Its flavor blends earthy, green, hay-like, and minty notes. Perfect for adding depth to Authentic Pizza Sauce.

Basil: Essential in tomato-based sauces, pestos, pizzas, and Italian seasonings, basil has a tea-like bitterness with grassy, minty, and hay-like undertones. In ancient Rome, basil symbolized love and fertility, often worn by young suitors as a declaration of intent. Try it in Traditional Pesto.

Rosemary: A favorite in Mediterranean dishes and meat seasonings, rosemary offers a unique pine-like fragrance and a fresh, bittersweet taste. Try it in Rosemary Pasta with Roasted Garlic Sauce.

Fennel: Known for its use in fish, sausages, baked goods, and liqueurs, fennel carries a sweet, licorice-like flavor, milder than anise, with subtle menthol and earthy notes. Every part of the plant—roots, stalks, seeds, fronds, and pollen—can be utilized. Originally from the Mediterranean, fennel spread across Europe thanks to monks and is now found in cuisines worldwide. Try it in Parmesan Baked Fennel.

Sage: With its strong piney, woody scent, sage is the perfect herb for enhancing flavors in meats like pork, beef, poultry, and lamb, as well as in vegetables like tomatoes, squash, and potatoes. Historically prized for its antioxidant and antimicrobial benefits. Try it in Italian-Style Pork Tenderloin.

Flat-leaf Parsley: Also called "Italian parsley," this herb has a fresh, green, vegetative flavor that brightens egg dishes, soups, stews, and stocks. Its vibrant appearance also adds a lovely touch to many dishes. Try it in Andrew's Herb-Infused Risotto.

Semolina Pasta: The foundation of many high-quality pasta dishes, semolina is made from durum wheat that is coarsely ground compared to regular flour. Try it in Homemade Semolina and Egg Pasta.

Polenta: A classic cornmeal dish from northern Italy, polenta is versatile and can be enjoyed at any meal. For a twist, fry up leftover polenta squares for extra flavor. Try it in Vegan Polenta with Rich Ragu.

Arborio or Carnaroli Rice: These short-grained, high-starch rice varieties are crucial for making creamy risotto. The gradual release of starch as you cook and stir results in the signature texture. Try arborio rice in Wild Mushroom Risotto and carnaroli rice in Risotto a la Pavese.

Olive Oil: With hues ranging from vibrant green to soft champagne-gold, olive oil enhances both the flavor and texture of dishes. Extra-virgin olive oil, in particular, is fragrant and rich, making it perfect for drizzling over salads, marinades, or directly onto pastas and other meals. Try it in Olive Oil-Poached Tuna.

Balsamic Vinegar: A rich, dark vinegar from Modena, Italy, balsamic vinegar develops its deep, complex flavor through years of aging in wooden barrels, where it thickens into a sweet syrup. Drizzle it over figs, strawberries, or Parmigiano Reggiano for extraordinary flavor pairings. Try it in Balsamic Bruschetta.

Tomatoes: Enjoyed both raw and cooked, tomatoes are incredibly versatile and pair wonderfully with a variety of foods, such as cheeses, meats, garlic, onions, and herbs; think pizzas, pastas, salsas, salads, soups, stews, and so much more.

Eggplant: A highly adaptable vegetable, eggplants can be baked, boiled, or fried. However, they tend to absorb oil when fried, so to minimize this, coat the slices with batter or breadcrumbs before frying. Try them in Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane).

Porcini Mushrooms: These wild mushrooms are typically found dried and offer a meaty texture with an earthy, woodsy flavor. They’re perfect in soups, stews, stuffings, or paired with braised meats. To use dried porcini, soak them in hot water for about 20 minutes, and incorporate some of the soaking liquid into your dish. Try them in Authentic Italian Porcini Mushroom Risotto.

Cannellini Beans: These large, white kidney beans are available both dry and canned, and are widely used in salads, soups, and hearty stews. Try them in Italian White Bean and Sausage Stew.

Lemons: Lemons bring a refreshing burst of flavor to countless dishes, both sweet and savory. This tangy, juicy fruit also plays a key role in beverages, including the famous limoncello, a traditional lemon liqueur from southern Italy. Try lemons in Lemon Chicken Piccata.

Parmigiano-Reggiano: The ultimate Parmesan, Parmigiano-Reggiano is known for its rich, deep flavor that develops through an extensive aging process. Made from skimmed or partially skimmed cow’s milk, this hard, grating cheese features a golden rind and a pale yellow interior. Try our selection of Parmigiano-Reggiano Cheese Recipes.

Mozzarella: A mild and creamy white cheese, mozzarella is perfect for pizzas, lasagnas, and other iconic Italian dishes. Fresh mozzarella offers a delicate flavor and softer texture compared to the firmer, semi-dried version typically sold in stores. Made from whole milk, fresh mozzarella is often packaged in water or whey and labeled as "Italian style." Explore our collection of Mozzarella Recipes.

Ricotta Cheese: A creamy, smooth, and moist cheese, ricotta is essential in many classic Italian dishes like lasagna and manicotti. The word "ricotta" means "re-cooked" in Italian, referring to its production process where the whey from other cheeses is heated and drained to create this fresh cheese. Technically, ricotta is a byproduct of cheese-making. Try crafting your own Sicilian Homemade Ricotta Cheese and discover our collection of Ricotta Cheese Recipes.

Capers: These small, tangy flower buds come from a bush native to the Mediterranean. Often pickled in vinegar or packed in salt, capers pack a punch, adding bold flavor to sauces, condiments, and both meat and vegetable dishes. Try them in Chicken Piccata with Capers

Pine Nuts: These delicate-flavored nuts are widely used in both sweet and savory Italian dishes, but they are most famous for their role in Italian pesto, where they add a unique, buttery richness.

Almonds: Available in various forms—whole, sliced, chopped, candied, smoked, and more—almonds are packed with nutrients like calcium, fiber, magnesium, and vitamin E. Toasting them enhances their flavor and adds a delightful crunch. Try them in Almond Biscotti.

Prosciutto di Parma: A premium ham from the Emilia-Romagna region of Italy, prosciutto di Parma is a salt-cured delicacy known for its exceptional quality. The secret lies in the pig’s diet of chestnuts and whey. Enjoy it in Prosciutto e Melone (Italian Ham and Melon).

Anchovies: True anchovies are native to the Mediterranean, typically filleted, salted, and preserved in oil. Soaking them in cool water can reduce their saltiness. Use them sparingly to add rich depth to sauces, salads, and pizzas. Try them in Puttanesca Pasta.

Olives: Together with grapes and bread, olives were once considered sacred in ancient Roman cuisine. Today, they remain a cornerstone of Italian cooking, featured in everything from antipastos to pasta and main courses. Try them in Sicilian Olive Chicken.

Explore our collection of Italian Recipes.