Stocking the Italian Pantry

Certain items should always be on hand so you can prepare many of the recipes in this book once you’ve bought the main meat, seafood, or vegetable ingredient. In fact, you can make many pastas, risottos, or soups just with the staples. Of course, this assumes you plan on eating at home more or less on a daily basis. If you only cook once a week or less, you should probably keep mostly nonperishables on hand.