Italian Staple foods
Spaghetti and pasta corta
Pasta is a staple of Italian cuisine, and no Italian pantry is complete without spaghetti, a perennial favorite, and pasta corta, such as penne, fusilli, tortiglioni, and a variety of others.
Pasta shapes are created specifically to hold the sauce in the best possible way.
Always choose durum wheat pasta over soft (read the label); durum wheat produces high-quality semolina, which allows pasta to maintain its cooking consistency, delicious flavor, and al dente texture when milled properly.
In the Italian kitchen, aceto balsamico is used in a variety of ways, the most common of which is as a salad dressing (along with olive oil and a pinch of salt); however, this is limiting.
Balsamic vinegar is also used on Parmigiano Reggiano chunks, risotto, scaloppini, strawberries, and gelato.
Only buy traditional balsamic vinegar from Modena and Reggio Emilia (it must be labeled Aceto Balsamico Tradizionale and carry a D.O.P. -Denominazione di Origine Protetta- stamp).
Tomato sauce is a staple of Italian cuisine due to its widespread use.
Tomatoes are high in vitamins and minerals, making them essential for health, growth, and organic harmony.
It has antimicrobial and anti-toxic properties.