Italian Ingredients for Recipes: What to Buy and How to Use Them

Cooking an Italian recipe you found online? This guide explains the Italian ingredients that recipes call for most, what to look for when you buy them, how much to use and what to swap in if you can't find them. Everything listed here is in our pantry and ships across the U.S. (free on orders over $100).

Jump to: Castelvetrano olives · Balsamic vinegar · Saba · Truffle · Risotto rice · Polenta · Passata and cherry tomatoes · Jarred sauce · Pesto · Pasta shapes · Capers · Artichokes · Roasted peppers and sun-dried tomatoes · Olive oil · Cannoli shells · Cantuccini · Lupini beans · Non-alcoholic spritz · Recipes

If your recipe calls for Castelvetrano olives

Castelvetrano olives are bright green Sicilian olives from the Nocellara del Belice variety. They are buttery and mild, not salty or bitter, which is why recipes use them in pasta, salads and grain bowls. Use: Castelvetrano "Nocellara" Pitted Olives. Pitted saves time for pasta and salads; smash or roughly chop them.

  • How much: about 1 cup per pound of pasta, or ½ cup for a salad for four.
  • Swap: other mild green olives, such as Bella di Cerignola (larger and meatier; pit and chop them).
  • Great with: lemon zest, chili flakes, parsley, toasted breadcrumbs, feta or ricotta salata.

If your recipe calls for aged balsamic vinegar or balsamic glaze

Recipes that drizzle balsamic over strawberries, burrata, caprese, grilled steak or risotto want a thick, sweet aged balsamic, not a thin salad vinegar. Look for Balsamic Vinegar of Modena with the P.G.I. (protected geographical indication) mark. Use: Balsamic Vinegar of Modena P.G.I., Superior (5 seal) for finishing, or Caprese Basil Balsamic Glaze when a recipe says "balsamic reduction" or "glaze".

  • How much: 1 to 2 teaspoons per serving as a finishing drizzle.
  • Skip the reduction: a recipe that asks you to simmer balsamic until syrupy can use a glaze straight from the bottle.
  • Fruit balsamics: for salads with fruit or cheese, try Fig, Pomegranate, Strawberry or Raspberry balsamic.

If your recipe calls for saba, vincotto or "cooked grape must"

Saba (also called vincotto or sapa) is grape must cooked down into a dark, honey-like syrup. It is not vinegar, so it is sweet with almost no acidity. Italians drizzle it on cheese, gelato, panna cotta, roasted vegetables and fruit. Use: Saba Cooked Grape Must.

  • How much: 1 to 2 teaspoons per serving.
  • Swap: a mix of 2 parts honey and 1 part aged balsamic is the closest home substitute.

If your recipe calls for truffle (oil, salt, butter, paste or fresh)

Truffle is easy to overdo. Add it at the end, off the heat, because heat dulls the aroma. Pick the form that matches what the recipe needs:

If your recipe calls for Arborio or Carnaroli rice

Risotto needs a short-grain, high-starch Italian rice. Carnaroli holds its shape better than Arborio and is harder to overcook, which is why many chefs prefer it. Our risottos are Carnaroli rice with the seasoning already in the bag, so you only add water or stock, butter and cheese. They're labeled gluten free.

If your recipe calls for polenta or cornmeal

Creamy polenta is Italian cornmeal cooked in water or stock until soft, then finished with butter and cheese. Use: Classic Polenta (gluten free and salt free, so you control the seasoning), or Porcini Mushroom and Truffle polenta for a ready-flavored side. Serve it under braised meats, mushrooms or sausage and peppers.

If your recipe calls for passata, crushed tomatoes or cherry tomatoes

Passata is smooth, strained Italian tomato purée with no seeds or skins. It is the base for quick pasta sauces, pizza sauce and soups. Use: Italian Passata. For chunkier, sweeter sauces, use Italian Cherry Tomatoes (Pomodorini).

  • Swap: passata can replace tomato purée or crushed tomatoes one-for-one. Cook it a few minutes longer if the recipe expects a chunky texture.
  • Pizza sauce: passata, a pinch of salt, dried oregano and olive oil. No cooking needed.

If you want a shortcut for marinara, vodka or arrabbiata sauce

For weeknight versions of classic sauces, start with a jarred Italian sauce and add one or two fresh touches. All three are a product of Italy in 24 oz jars, enough for about 1 pound of pasta.

  • Penne or rigatoni alla vodka: Vodka Sauce. Finish with butter and Parmigiano.
  • Spaghetti marinara, chicken parm, meatballs: Marinara Sauce.
  • Penne all'arrabbiata, shrimp fra diavolo: Arrabbiata Sauce, a spicy tomato sauce with chili.

If your recipe calls for pesto

  • Basil pesto (pesto alla Genovese): Pesto Genovese Basil. Loosen with a splash of pasta water; never boil it.
  • Red or Sicilian pesto (pesto rosso): Pesto Siciliano Tomato. Use it on pasta, as a sandwich spread or stirred into ricotta.
  • How much: about ½ cup per pound of pasta.

If your recipe calls for a specific pasta shape

Ridged shapes grab sauce better. Use: our imported organic pasta (17.6 oz / 500 g bags):

If your recipe calls for capers or caper berries

Non-pareil capers are the smallest, most delicate capers, the kind used in puttanesca, piccata and tartar sauce. Caper berries are the larger fruit of the caper bush, with a stem, and are served whole on antipasto boards and in martinis. Use: Capers Non-Pareil or Caper Berries in Brine. Rinse brined capers before using them if you want less salt.

If your recipe calls for marinated artichoke hearts

For pasta, pizza, dips, salads and antipasto, use Artichoke Quarters in Oil (ready to chop), Whole Artichoke Hearts, or Roman Long Stem Artichokes for a show-piece board. Drain them, and save the oil for dressing.

If your recipe calls for roasted red peppers or sun-dried tomatoes

If your recipe calls for extra virgin olive oil or flavored oil

Use Italian Extra Virgin Olive Oil for cooking and dressings. For a finishing drizzle, a flavored oil adds flavor without extra steps. Try rosemary on potatoes and focaccia, lemon on fish and salads, or chili on pizza. Browse all oils and vinegars.

If your recipe calls for cannoli shells

Making cannoli at home is mostly about the filling. Start with ready-made Sicilian shells and fill them just before serving so they stay crisp. Use: Small Sicilian Cannoli Shells (100 count) for parties or Large Sicilian Cannoli Shells (48 count). A classic filling is drained whole-milk ricotta, powdered sugar and mini chocolate chips, with orange zest or candied orange.

If your recipe calls for biscotti or cantuccini

Cantuccini are the classic twice-baked almond biscotti from Tuscany, served with coffee, vin santo or crumbled over gelato, affogato and fruit. Use: Tuscan Almond Cantuccini P.G.I. for the crunchy original, or Soft Almond Biscotti if you prefer them tender.

If your recipe calls for lupini beans

Lupini are brined yellow beans that Italians snack on with drinks, a high-protein party food. Use: Lupini Beans. Pinch the skin and pop the bean out to eat, or toss peeled beans with olive oil, lemon and chili.

If you want an Italian non-alcoholic spritz

For a zero-proof spritz, pour Italian Red Bitter Soda over ice with an orange slice and top with sparkling water. Chinotto, Blood Orange (Arancia Rossa) and Limonata are also good on their own or as mixers.

Five recipes that use these ingredients

Pantry pasta puttanesca (25 minutes, serves 4)

Ingredients: 1 lb penne rigate or spaghetti · 3 tbsp extra virgin olive oil · 3 garlic cloves, sliced · 2 to 4 anchovy fillets (optional) · ½ tsp chili flakes · 3 cups passata or Italian cherry tomatoes · ¾ cup pitted olives, halved (Castelvetrano or a mix) · 2 tbsp non-pareil capers, rinsed · chopped parsley.

  1. Boil the pasta in well-salted water.
  2. Warm the oil in a large pan over medium heat. Add the garlic, anchovies and chili and stir until the anchovies melt, about 2 minutes.
  3. Add the tomatoes and simmer for 10 minutes. Stir in the olives and capers.
  4. Drain the pasta, saving ½ cup of pasta water. Toss the pasta in the sauce with a splash of pasta water, then finish with parsley.

Quick risotto alla Milanese (25 minutes, serves 2)

Ingredients: 1 bag Saffron Risotto · water or stock as directed on the bag · 2 tbsp butter · ⅓ cup grated Parmigiano Reggiano.

  1. Cook the risotto as directed on the bag, stirring often.
  2. When the rice is tender but still has a little bite, take the pan off the heat.
  3. Stir in the butter and Parmigiano vigorously for 30 seconds until creamy. Rest 1 minute, then serve. It's classic with osso buco or seared shrimp.

Strawberries with aged balsamic and ricotta (10 minutes, serves 4)

Ingredients: 1 lb strawberries, hulled and quartered · 1 tbsp sugar · 1 cup whole-milk ricotta · 2 tsp aged balsamic vinegar P.G.I. or saba · black pepper · crumbled cantuccini.

  1. Toss the strawberries with the sugar and let them sit for 10 minutes.
  2. Spoon the ricotta into bowls and top with the strawberries and their juice.
  3. Drizzle with the balsamic or saba, add a little black pepper, and scatter the cantuccini over the top.

Creamy truffle polenta with mushrooms (30 minutes, serves 4)

Ingredients: 1 bag Truffle Polenta or Classic Polenta · 12 oz mixed mushrooms, sliced · 2 tbsp olive oil · 2 tbsp black truffle butter · ½ cup grated Parmigiano · salt and pepper.

  1. Cook the polenta as directed on the bag until thick and creamy.
  2. Meanwhile, sear the mushrooms in olive oil over high heat until browned, then season.
  3. Take the polenta off the heat and stir in the Parmigiano and 1 tablespoon of truffle butter.
  4. Top with the mushrooms and the rest of the truffle butter.

Zero-proof Italian spritz (2 minutes, serves 1)

Ingredients: ice · 4 oz Italian Red Bitter Soda · 2 oz sparkling water · orange slice · green olive (try Castelvetrano).

  1. Fill a wine glass with ice.
  2. Pour in the bitter soda, top with sparkling water and stir once.
  3. Garnish with the orange slice and an olive on a pick.

Common questions

Where can I buy Castelvetrano olives online?

Giusto Sapore sells pitted Castelvetrano (Nocellara del Belice) olives from Sicily online, with shipping across the U.S. See Castelvetrano "Nocellara" Pitted Olives.

What is the difference between balsamic vinegar and balsamic glaze?

Balsamic vinegar is liquid and tangy. Balsamic glaze is balsamic that has been reduced and thickened so it is sweeter and stays where you drizzle it. Use vinegar in dressings and glaze for finishing.

What can I use instead of saba or vincotto?

Mix 2 parts honey with 1 part aged balsamic vinegar. Saba itself is sweeter and less acidic than balsamic.

Is Carnaroli or Arborio better for risotto?

Both work. Carnaroli has more starch and a firmer grain, so it makes creamier risotto that is harder to overcook. Our risottos use Carnaroli rice.

What is passata and can I use it instead of tomato sauce?

Passata is smooth, strained uncooked tomato purée. It's a good base for any tomato sauce. Simmer it with olive oil, garlic and salt for 10 to 15 minutes to turn it into a simple sauce.

How do I use truffle products without overpowering a dish?

Add truffle at the end, off the heat, and start small: a pinch of truffle salt, a teaspoon of truffle sauce or a tablespoon of truffle butter per serving. Taste, then add more.

Do you ship Italian ingredients across the United States?

Yes. We ship to all 50 states. Shipping is free on orders over $100. See our shipping policy.

Looking for more ideas? See what to make with pantry staples, our recipes or shop the whole pantry.