Italian Store Cupboard Staples: Handy Ingredients for Wonderful Meals

The heart of Italian cooking lies in its simplicity and the quality of its ingredients. As our founder, Antonio Carluccio, often said, we believe in 'MOF MOF' – Minimum of Fuss, Maximum of Flavour!

You don't need a pantry full of complex spices or rare ingredients to create a magnificent meal. All you need are a few authentic Italian essentials—the true heroes of the Italian store cupboard. Stock these, and a delicious, honest, Italian dinner is just minutes away.

Here are the staples we always keep on hand:

1. Liquid Gold: Extra Virgin Olive Oil

This is non-negotiable. High quality Extra Virgin Olive Oil is the foundation of almost every Italian dish. It's not just a cooking fat; it's a seasoning, a dressing, and a flavour enhancer.

• Choose Wisely: Look for a good quality, cold-pressed Extra Virgin Olive Oila from Italy. The flavour should be robust, slightly peppery, and fruity.

• Use It For: Everything! Drizzling over finished pasta, dipping bread, dressing a simple salad of tomato and mozzarella, or starting your soffritto (base for sauces)

2. The Tomato Triumvirate: Tinned Tomatoes

Fresh tomatoes are wonderful, but a true Italian cook knows the power of a good tinned tomato, especially when out of season. They capture the flavour of perfectly ripe summer fruit.

• Our Top Picks:

  • Peeled Plum Tomatoes (Pelati): The most versatile. They break down beautifully in slow-cooked sauces.

  • Cherry Tomatoes (Ciliegino): Sweeter and keep their shape, perfect for a quick sauce with spaghetti.

• The Carluccio's Way: Use our Sugo al Pomodoro e Basilico (Tomato & Basil Sauce) - the taste of Italian sunshine!

3. The Cornerstone of Carbs: Dried Pasta

There are hundreds of shapes, but the philosophy remains the same: good quality, bronze-drawn pasta is key. The bronze die gives the pasta a rougher, more porous surface, helping your sauce cling to every strand.

• For Sauces: Use long, thin shapes like Spaghetti or Linguine for lighter sauces, and tubular or grooved shapes like Penne or Trottole for rich, meaty ragùsa.

• Pro Tip: Always cook your pasta al dente (to the tooth). It should have a slight bite in the centre.

4. The Savoury Spark: Anchovies & Capers

These little powerhouses of flavour can transform a meal. Don't be afraid of anchovies—they melt into sauces, adding a deep, savoury saltiness (umami), not a fishy taste!

• Anchovies: A few fillets dissolved in olive oil and garlic is the perfect start for a rich pasta sauce or a hearty topping for pizza.

• Capers: Salty and tangy, they are brilliant in a Puttanesca sauce or mixed through a simple tuna salad.

Your Simple Supper Recipe: Aglio e Olio

With your store cupboard fully stocked, you can create one of the most classic and simple Italian dishes in under 15 minutes.

Spaghetti Aglio e Olio (Garlic and Oil)

1. Cook Spaghetti until al dente. Reserve a ladleful of the starchy cooking water.

2. In a pan, gently warm a good glug of Extra Virgin Olive Oil with a few finely sliced cloves of garlic and a pinch of chilli flakes (optional). Be careful not to let the garlic burn!

3. Add the drained pasta and a splash of the reserved cooking water to the pan. Toss quickly until the water and oil emulsify into a light, glossy sauce.

4. Serve immediately with a sprinkle of fresh parsley and, if you like, some grated Parmesan. Perfetto!

What are your go-to Italian store cupboard heroes? Share your favourite simple recipe in the comments below!