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An Italian pantry starts with good pasta, tomatoes, olive oil and flour. This guide explains the labels that matter and how to choose each staple.

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An Italian pantry starts with good pasta, tomatoes, olive oil and flour. This guide explains the labels that matter and how to choose each staple.

Italian labels worth knowing

Italian cooking relies on a few ingredients done well, and many of the best known carry protected-origin labels. DOP (Protected Designation of Origin) means a product is made entirely in a defined area using traditional methods, as with San Marzano tomatoes or Parmigiano Reggiano. IGP (Protected Geographical Indication) means at least one stage happens there, as with Pasta di Gragnano.

How to choose

  • Pasta: bronze-cut (trafilata al bronzo) pasta has a rougher surface that holds sauce, and slow-dried pasta keeps its bite.
  • Flour: Tipo 00 is finely milled, the classic for Neapolitan pizza and fresh pasta; semola rimacinata is used for durum-wheat pasta and bread.
  • Rice: Carnaroli and Arborio are the risotto varieties, and Carnaroli is more forgiving.
  • Tomatoes: genuine San Marzano DOP cans carry the DOP seal and a certification number.
  • Olive oil: choose extra virgin with a harvest date, in dark glass or a tin.

Brands and prices

Brands in this collection include Sanniti, Tuscanini, COLAVITA, GAROFALO, Chipurnoi and Jovial. Most products are priced between $21 and $67. You'll also find items labeled gluten-free, vegan, organic and sugar-free by their makers.

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Storage and an easy Italian night

Keep pasta, rice and canned tomatoes in a cool, dark cupboard, and use opened extra virgin olive oil within a couple of months. For an easy Italian night, make pizza dough with Tipo 00 flour, top it with San Marzano sauce, and finish with an espresso.

Frequently asked questions

What is Tipo 00 flour?

Italy's most finely milled flour grade, made from soft wheat and ideal for pizza and fresh pasta.

What do DOP and IGP mean?

They are EU protected-origin labels. DOP means the product is made entirely in a defined area; IGP means at least one stage of production happens there.

Is Italian dried pasta different?

Dried pasta made in Italy must use durum wheat semolina, and many artisanal brands also use bronze dies and slow drying.

How should I store olive oil?

Tightly closed, away from light and heat.

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