We’ve obviously been living under a rock because we had no idea Giada de Laurentiis has her own online magazine called Giadzy. From cooking advice and cheeky articles about family life to recipes upon recipes, Giada doesn’t hold anything back in this gem of a find.
In one of her most recent posts, Giada takes viewers on a virtual tour of her favorite Italian grocery store, Bay Cities Italian Deli. Throughout the video she mentions nine must-have pantry staples. Scroll through our gallery to see Giada’s picks!
“Stock up on these essentials, and you'll be ready to throw together an authentically Italian meal in a snap!” she says — and we believe her.
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
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
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