Still dreaming of the amaretti from that beautiful artisanal bakery in Florence? Or those incredible Sicilian Cannoli you had in Taormina? That’s why we bring them to you! The pantry has many sweet Italian treats like cannoli, amaretti and Baci to remind you of your travels. And of course, we can’t forget the Gluten Free options too – you’ll find all the same delights made without wheat in our Gluten Free section. On of my favorite ways to use capers is to fry them. Frying will make them nice and crisp and perfect for appetizer toppings. They will taste like tiny little chips and who doesn't love chips?;) Its wide daily use has made tomato sauce a staple of Italian cuisine. Tomatoes are rich in vitamins and minerals, making them precious for vitality, growth and organic balance. It has anti-infection and anti-toxic properties. Tomato sauce is easy to digest if prepared simply, without adding any condiments, except for a pinch of salt (so look at the list of ingredients if you don’t make your own passata). The sauce obtained from cooking the tomatoes is used for a large number of pasta dishes. If you love Italian food and you like preparing it at home, you will need a few staple ingredients, which are always handy to have in your pantry, whether you want to make a simple pasta al pomodoro, or fancier creations using the wonderful foods and flavors of Italian cuisine.

At the pantry there is a collection of oils and vinegars from varying locations, including beautiful Sicily. Derived from various olives, you can have your taste of each oil before you make your decision, and every age of balsamic – or of course treat yourself to varying types for different occasions! Whether it’s for cooking, dressings, or just a drizzle, there’s an olive oil for you here. Cannoli are tube-shaped shells of fried pastry dough filled with a sweet, creamy filling that usually contains ricotta – the popular Italian whey cheese. The ends of cannoli are sometimes sprinkled with chocolate, candied fruit, or nuts. Chili Flakes: (red pepper flakes): Chili flakes are something I use quite a lot to spice up sauces and add some heat. I also loved the jarred chili pastes you can buy, they taste incredible!

Certainly one of the prettiest types of Italian pastries, zeppole are traditionally prepared for Festa di San Giuseppe (the Feast of Saint Joseph) on March 19, which is also Italian fathers’ day.

Quality breadcrumbs are another key ingredient in Italian cooking. Italians love using Italian style breadcrumbs. These breadcrumbs contain all kinds of dry herbs and spices. They work best for dredging meat and always provide an additional flavor and crispy finish to your recipes. If you don't happen to have a free day (and an ample tomato harvest) to gather the family to make and bottle your own, then this rich, cooked tomato concentrate is the next best thing. Produced in Italy, it makes the perfect base for a simple pizza or pasta dish. There are two main styles of sfogliatella – riccia and frolla. Riccia means “curly” and is the original version made with flaky, layered pastry. This style is best when freshly baked and hot out of the oven to get its famous crunch. Frolla features a less labour-intensive shortcrust pastry shell, so doesn’t have sfogliatella’s signature thin layers. But it’s still delicious and can be eaten hot or cold. In some English-speaking countries, such as the US, sfogliatella are also called lobster tails. Possibly because it’s one of the more difficult Italian pastry names to pronounce. And when I'm tired and don't know what to cook, I always refer to pasta dishes. If we have tomato sauce, dinner is ready. If we have a Parmesan cheese to sprinkle on top, there's no a better meal.Rice: Without a doubt, there is always rice in my cupboards because risotto is such an easy weekday dinner to whip up when you're hungry. It takes around 20 minutes to make and can be made with anything you like BUT the most important thing to remember is to use arborio rice. It's extra creamy and gives the perfect texture to risottos. Bomboloni are light and fluffy deep-fried Italian doughnuts. Their name comes from the Italian word “bomba,” meaning “bomb,” to describe their small grenade-like shape. Air-dried yellow corn is stoneground to produce a coarse "Bramata"-style grain, which is the perfect foil for rich ragù or pasta sauces.

We currently offer 4 brands of fantastic, widely adored pasta – including some premium brands for that very special dinner occasion. Ask us for help on what’s best for you – and get a load of our Gluten Free section! Chiacchiere are one of the most famous Italian pastries enjoyed all across the country during carnival (just before lent). They can go by different names depending on the region you’re in; bugie in Liguria, frappe in Lazio, or cenci in Tuscany. Flour: When it comes to flour I ALWAYS have type 00 in my pantry and minimum 2 bags...why? Because it makes the most amazing pizza bases! I'm pretty addicted to pizza and can honestly say that this is the perfect flour for making the best pizzas at home, I also use the same flour for making focaccia. After living it Italy I discovered they also use type 0 flour for pizza bases but it's harder to come by and 00 does that job.Of course, no Italian meal is complete without the addition of fresh basil. It has quite a strong peppery and sweet aroma and is capable to turn any plain recipe into a burst-of-flavor delight. For a recipe beyond classic pesto, try my Stovetop Grilled Vegetable Panini. They are loaded with vegetables, melty cheese and and incredible flavor. Pasticciotto is a popular filled Italian pastry originating from the Puglia region. They consist of a simple short-crust pastry filled with egg custard and are usually eaten hot out of the oven. Sfogliatella is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit. You can also find versions with other fillings such as a simple whipped cream, almond paste, or chocolate cream. These delicious Italian doughnuts originate from the Tuscany region. Traditional bomboloni were dusted with icing sugar and enjoyed on the beach and during carnival season.

Guests can enjoy a round of golf at Parkstone Golf Club – one of the best-known and finest courses on the South Coast. Nearby, you have the surrounding areas of Sandbanks, Canford Cliffs village, Lilliput and Westbourne where there are ample shops, restaurants and cafes to explore. Being right on the coast you are a short walk from our award-winning blue flag beaches where you can enjoy the sun, sea and many water sports.The sweet bread also now comes in many different variations, such as with chocolate chips or nuts in place of fruit, or with flavours added to the dough. Polenta: When it comes to polenta you can get two types fast cook polenta that's ready in 5 minutes or traditional polenta that takes around 30 minutes to cook. I absolutely love serving polenta with stews and sauces dishes such as meatballs. You can also let it set and use it to build lasagna type dishes, gnocchi or top bakes with it. Top Tip: I prefer traditional polenta the texture and taste is 100x better so it's worth the extra time and effort! Favoured in Venetian cooking, Vialone Nano is a semi-fino rice with an unpolished oval-shaped grain. Its starchy exterior helps to create risotto's creamy texture. Fresh herbs and spices are added to many Italian dishes to enhance flavor; the most common are oregano, basil, sage, rosemary, parsley, hot pepper, thyme. Italians seldom cook without using some of these beloved herbs and spices. Basil is the scent of summer and a herb that can transform any dish into a gourmet dish. Sage, parsley and rosemary are among the most widely used herbs in the Italian kitchen. Sage is used to enhance roasts, beans and potatoes. Rosemary is great on roasts, and even for some sweets. Parsley, rich in vitamins A, B, C and iron, is excellent with seafood, boiled potatoes and essential for the preparation of many sauces. Zeppole is an Italian pastry consisting of choux pastry dough filled with custard and garnished with a sprinkle of icing sugar, more custard, and sour cherries soaked in syrup. They are either baked or fried, depending on the region.