Authentic Ingredients

Ingredienti Autentici

Fresh, seasonal ingredients have always been central to classical Italian cuisine–long before the locovore movement began that is now sweeping the U.S. Many of the pasta dishes that have transcended regional boundaries are based on the flavors so widely celebrated in Italy. Discover a few of the ingredients and foods expressed in Italian kitchens and restaurants–past and present.

Olive Oil: While extra virgin olive oil is a generic indication of olive oil quality, the best of the best is “extra virgin olive oil – first crushing.” (Each subsequent pressing of the olives yields lesser quality.) The making of olive oil is much of an artisan industry in Italy as wine-making is in California’s Napa Valley. Extra virgin olive oil is very low in acid and is produced from the first pressing of the olives, accomplished without the use of chemicals or heat. The oil comes from the best, hand-picked olives, often combining varieties to achieve the grower’s and region’s preferred flavor profile. It is incorporated into a wide variety of cooked dishes, such as our “Cappellini con zucchine e pomodori ciliegini (Pachino)” Capellini with Zucchini & Cherry Tomatoes recipe, used as a simple salad dressing or dipping sauce for the raw-vegetable antipasto and as a drizzle over a finished dish.

Artichokes: The popular vegetable has a place in many traditional Italian dishes, especially during its fall and winter growing season. The member of the thistle family grows abundantly throughout Italy, but the Tuscany region is especially noted for its larger versions, also called “mothers” or “mamme.” These large artichokes are ideal for stuffing, perhaps with wild mint, garlic and Italian parsley. The smaller ones are more tender and are frequently eaten raw and dipped in sauce, often just olive oil with salt and pepper, as an antipasto. Artichokes are incorporated in Italian cooking in many ways: braised with olive oil and garlic; included in risotto; or incorporated into various pasta dishes, like our “Conchiglie con olive e capperi” Conchiglie with Olives & Capers recipe.

Parmigiano-Reggiano: The Italian king of cheeses is made from cow’s milk, often by artisans who pass their cheese-making skills down through generations. Parmigiano-reggiano gets its richness, fragrance and flavor partly from aging–12 months and upwards–and is prized equally as a table cheese and for grating. For the best quality and moistness, grate it as close to the time of meal preparation as possible, and never purchase it already grated. It is a natural choice on Italian cheese plates in some regions and served in a variety of dishes. Try our “Pasta con zucca e maggiorana” Pasta & Squash with Marjoram Sauce recipe or “Penne rigate con ragù alla bolognese” Penne Rigate with Bolognase recipe.

Truffles: It is said that the truffles from Italy are the best in the world. So, foraging for these members of the fungi family in the fall is a favorite pastime for some and a livelihood for others. Only an experienced forager can find them (the white ones are preferred), as they grow below the soil near the roots of willow, oak and linden trees. The rich, earthy flavor depends on the soil it grows in. So delicate is the truffle that it is not cooked, but rather shaved over warm dishes like risotto, sliced thin in salads or infused in olive oil.

Prosciutto: Noted for its salami cotti (cooked and cured meats), Italian cuisine makes handy use of this salted and air-cured ham from the pig’s leg. It’s a staple in the Italian diet and can either be uncooked (crudo) or cooked (cotto). The flavor is almost as standard as Parmigiano Reggiano is. The producers are almost all located in the same areas (Emilia and Friuli for crudo, and Emilia and Lombardia for Cotto). The pigs raised for the occasion are fed acorns and the leftover whey from making Parmigiano-Reggiano cheese. Prosciutto is often found on a plate with salami for the antipasto course, along with bread. In cooked recipes, it’s a handy ingredient for frittatas, baked lasagna or as a tortellini stuffing, among many other Italian classics. We incorporated into our “Casarecce con sugo di pomodoro e pancetta” Casarecce with Pancetta Tomato Sauce recipe.

Italian Parsley: The flat, large-leaved Italian parsley is one of the most common fresh herbs in Italian cuisine. So abundant is it, that in parts of Italy, a person you repeatedly cross paths with is said to be “like parsley.” It’s commonly grown in the family garden and is not to be confused with curly leafed parsley. The Italian variety has darker green leaves and a less-bitter flavor. It is used in a multitude of ways, perhaps sprinkled raw on soups, salads, meat and fish. In cooked dishes, it is added at the last minute for the best flavor, as it is in our “Gigli con salsa alle 4 erbe” Gigli with Four Herbs Sauce and Sage Pasta recipe. A common dish of Tuscany is green vegetables and herbs, which combines partially cooked, drained and chopped vegetables (whatever is on hand, like beets, cabbage and/or spinach) and pounded with Italian parsley, sage, mint and marjoram, then mixed with egg. The combination is then pan-fried.