9 Pantry Staples Giada De Laurentiis Swears By

Rustichella d'Abruzzo orecchiette

The term “orecchiette,” meaning “little ears” in Italian, is the shape of Puglia, Italy. This pasta has the consistency of a dumpling and is super light (so, if you have texture issues, this might not be the pasta for you). Orecchiette is traditionally served with Pugliese (broccoli rabe, sausage, garlic, and crushed chile flakes) or with a hearty meat sauce.

Giada says: “I love the orecchiette, they’re perfect with sausage and broccoli rabe.”

Get it here: Rustichella d'Abruzzo orecchiette

Mutti Tomato Puree Passata

Like Giada says, this basic puree is bold.

Giada says: “This brand is probably my favorite pureed tomato. It's just tomato puree. There’s nothing else in it. There's no flavorings, there’s nothing. So, this is sort of the blank canvas for making my pomodoro parmigiano.”

Get it here: Mutti Tomato Puree Passata

Mutti Salsa Pronto di Parmigiano Reggiano

You can’t have one, without the other. At least, not in Giada’s world. This Mutti salsa pronto di parmigiano reggiano is perfect for a quick-and-easy pizza sauce.

Giada says: “I like this one too. It’s already got parmesan cheese in it. So, sometimes I like to use this for pizza because it’s already flavored and ready to go.”

Get it here: Mutti salsa pronto di parmigiano reggiano

Mutti Italian Pomodorini Di Collina (cherry tomatoes)

Another Mutti product! These cherry tomatoes are ideal for making quick sauces.

Giada says: “This makes very sweet, delicious cherry tomato sauce. And you can do this really fast in a pan with a little bit of garlic and olive oil.”

Get it here: Mutti Italian Pomodorini Di Collina Cherry Tomatoes

Tutto Calabria Crushed Hot Chili Peppers

These tiny chilis are perfect on pizza, antipasto, pasta, you name it.

Giada says: “There’s one more thing I can’t live without. This is a little bit tougher to find in the grocery store. This one you can get online if you want to, but I come here. Most Italian markets will have it. And, I just use a little bit. It’s kind of like using Tabasco.”

Get it here: Tutto Calabria crushed hot chili peppers

Amarena Fabbri cherries

Maraschino cherries don’t stand a chance against Amarena Fabbri’s syrupy cherries. Sweet and delicious, these little nuggets of sugar are the perfect topping to any dessert

Giada says: “This is cherries in syrup and they’re so delicious. I had them growing up and what we loved to do is have them on ice cream. So, I’d do a little vanilla ice cream and I’d put the cherries right on top. They’re divine.”

Get it here: Amarena Fabbri cherries

Lucini Extra Virgin Olive Oil

Lucini olive oil has a very “balanced” taste. The Lucini website describes it as a very “green” olive oil with hints of almond and a peppery finish found in fresh olive fruit.

Giada says: “So, I really like to use Lucini olive oil in my cooking. It is an extra virgin olive oil, but it’s a very light one, so it’s really easy to cook with. You just need to be careful not to cook it with too high of heat.”

Get it here: Lucini Extra Virgin Olive Oil

Paesano Organic Unfiltered Extra Virgin Olive Oil

Harvested from USDA organic olive groves in Sicily, Paesano’s Organic Unfiltered Extra Virgin Olive Oil has a unique cloudy green color and a spicy, herbaceous flavor. Giada says: “This one is a great one for dipping that I can only get here. It’s not easy to find anywhere else. But only for dipping and finishing. It’s unfiltered olive oil, so it’s too strong to cook with.”

Get it here: Paesano Organic Unfiltered Extra Virgin Olive Oil

IASA Anchovy Syrup Colatura di Alici di Cetara (anchovy extract)

IASA Anchovy Syrup is said to be one of the most treasured ingredients in Campania, Italy. Plus, it comes in a cute glass flask topped with a wooden stopper. So, if you find out you hate it, it will still make a pretty shelf decoration.

Giada says: “This cute little bottle that looks like perfume is actually anchovy oil. Anchovies are a big part of Italian cooking, which is why they have several shelves of space. If you don’t want to use an actual anchovy or anchovy paste, this is the next best thing. It adds that overall flavor that you can’t get from anything else.”

Get it here: IASA Anchovy Syrup Colatura di Alici di Cetara