Oliveoil,passata,pasta,sardinesandmore.Withthese
staples on hand, it’s hard to go wrong with the classics.
THE ITALIAN PANTRY
Italian olives
TheseTaggiaschepittedolivesarebrinedandstoredin extra-virginoliveoil.
Servethemasanantipasto,scatteredona pizzaorpressedintofocaccia(see
p60).SommarivaBlack Pitted Olives, $20.75 for 180gm, simonjohnson.comRisotto rice
FavouredinVenetiancooking,VialoneNanois a semi-finoricewithan
unpolishedoval-shapedgrain.Itsstarchyexteriorhelpstocreaterisotto’s
creamytexture.Ferron Vialone Nano IGP rice, $13.90 for 1kg, enoteca.com.auPolenta
Air-driedyellowcornis stonegroundtoproducea coarse“Bramata”-stylegrain,
whichis theperfectfoilforrichragùor pasta sauces.Moretti Polenta Bramata,
$5.20 for 500gm, enoteca.com.auPassata
If youdon’thappentohavea freeday(andanample
tomatoharvest)togatherthefamilytomakeandbottle
yourown,thenthisrich,cookedtomatoconcentrate
is thenextbestthing.ProducedinItaly,it makesthe
perfectbasefora simplepizzaorpastadish.Tomato
Passata,$10.50for690gm,simonjohnson.com
Balsamicvinegar
HailingfromtheEmilia-Romagnaregionofnorthern
Italy,balsamicis thego-todressingingredientfora
radicchioorrocketsalad.PonteVecchioBalsamic
Vinegar of Modena, $27.95 for 250ml, davidjones.com WORDS JORDAN KRETCHMER. PHOTOGRAPHY WILL HORNER. STYLING LAURA JACOBS. ALL PROPS STYLIST’S OWN.