I admit that it’s kind of cheating, but a seasoned salt that a guy I know makes. He’s a bbq competition champion here in Texas and started selling his spice rub about 30+ years ago. It’s got a bit of a spicy kick. Whenever you have a dish that seems a little flat, put a dash or two on, and Bam!, problem solved!
Always: capers, pine nuts, tortellini, pesto in the freezer, homemade biscotti (cantucci), multiple different kinds of olives. Sometimes: wild boar for sauce.
As a mexican, I always have jitomate (roma tomatoes), onion, garlic, coars salt, orégano, various dry chiles, also canned mash tomato and tortillas y tlacoyos; quesillo (named also queso Oaxaca o queso de hebra), queso añejo, queso fresco and a sort of mexican version of manchego (ranchero); cilantro, epazote, parsely, various fresh vegetables and chiles; various types of beans and legumes (like lentils, chickpeas and so) and rice. But because I'm also fond of mixing and experimenting, I also always have 2 types of olive oil, olives, capers, wine vinegar, alot of different spices (pepper, wholespice, herbs, cinammon, nutmeg... Etc); soy sauce, sesame oil, good long and short pasta, some chinese basiscs like spring noodles and dry seaweed, fish sauce. Canned tuna is mediocre or expensive, so I have the medium quality for emergency or lazy days. And... lots of fruit (plus pork, chicken and meat three or four times a week). Puf, long list, sorry.
Or at least an Amazon affiliate store.. I’d also like to see a note from her on how to store things, and maybe a link to a real simple recipe with the lesser known ingredients..
I can immediately give you a really easy one. Put in a bowl olive oil, two cloves of garlic, fresh tomatoes (diced), canned tuna, and basil, stir and let rest in the bowl while you cook some penne. When the penne are al dente remove the garlic from the bowl and add the penne, mix well My grandma calls it "gusto estivo", literally "summer taste", because it's a really good pasta to eat at room temperature or even cold when it's hot outside
Mix together 4 anchovies, a teaspoon of capers, a handful of chopped calamari olives, a chopped clove of garlic, a dash of red pepper flakes and a dash of coarse salt in a pan with olive oil.Use one small can of Pastene tuna in oil towards the end of cooking (about 5 or 6 minutes on medium high) and add a splash of pasta water. Mix this with a half pound of cooked spaghetti and your life will be changed forever!
Ciao.. I don't know what I'd do if ever pasta grammar was to stop 😥 I love this show. I'm Sicilian but my dad did all the cooking. He passed away in 2015. I never cooked a lot he was the chef. But now I learn thanks to you both. I just love pasta grammar!!!!!
I have most of the ingredients in Eva’s several pantries, as well as lots of stuff from Asia, the Middle East, Persia, Africa, and even more. Including: 3 kinds of dried mushrooms, 4 kinds of dried anchovies (!), ~7 kinds of salt and ~5 kinds of pepper, lots of Sichuan dried chilies and peppercorns, Korean gochujang, gochugaru, and cabbage kimchi, Spanish paella rice, sushi rice, sour cream, cream cheese, 3 kinds of pomegranate molasses, lemongrass paste, smoked paprika, an array of Mexican spices, both salted and unsalted butter, beef and wild boar lard, a bucket of Wagyu beef lard, chicken and duck fat, bacon and bacon grease, a selection of Italian and Oriental oils and vinegars, panko, legumes, and more. As you can see, I’m ready for the apocalypse, and the current pandemic is no problem.
I love Eva, like most Italians she can express more without language than most people can with. Just look at when she holds out the capers at the beginning and see how you can see a whole complex message delivered along with them wordlessly.
I’m from New Mexico, the bouquet of red chiles is called a “Ristra” (REES-tra). They have become popular as decorations but, they’re actually intended to be used in your cooking. Here in NM we make chile colorado or, just red chile in English, for many dishes but usually as the base for enchiladas or to smother over burritos or even mashed potatoes. You just cut off however many peppers you need for your recipe and use them up until they’re gone. Because chile is an annual crop, there never a shortage of ristras for sale.
I started the Mediterranean diet after gaining weight quickly after quitting keto. I started keeping my kitchen full of fresh veggies, fruit, garlic and onion (instead of dried powder), and dried and fresh peppers. Of course always having canned tomatoes, stock, and beans. My partner loves meat so it took convincing to cut meat down to only dinner. By using different combinations of the same fresh foods, I’m able to cook so many different things that he doesn’t miss the meat. I learned a lot of these ideas from your videos. So thank you!
It will take some time but dont get frustrated, your body will heal post Keto. Just continue to do what you are doing! Just wanted to encourage you as a healthcare provider!!!!
@@rowane6838 me and my partner are both in healthcare. The stress is part of the reason for our weight gain. Keto was just not good for either of us in the long term.
@@johntyy88 this scares me as a stressed nurse who just stopped keto. I’m still losing weight (it’s all the running around! I work bedside) but worry about rebounding
Keto is a lifestyle, you change your diet to heal and then when you do, you go back to your old diet? That’s called yo-yo dieting and it damages your metabolism… eating us a lifestyle choice… to cut your partner down in meat is selfish in your part, meat is the healthiest thing you can eat, if you actually look into the Mediterranean diet you’d find that people in those regions eat a lot of meat, when they conducted their ‘study’ they went after lent… meat is necessary for health, you have ESSENTIAL FATTY ACIDS, you have ESSENTIAL AMINO ACIDS, that’s because fat and meat are ESSENTIAL, carbs are not, there are NO ESSENTIAL CARBS… you’re going to make your partner less healthy with lower testosterone if you keep feeding him a high carb diet..
@@randomcole619 Why the defensiveness? How is quitting keto yo yo dieting? Yo yo dieting is going on and off diets because you gain and lose weight. I was keto for over a year, and our bodies just didn’t want all that fat. Just because we’re not on your diet doesn’t make us wrong. I’m not forcing my partner to eat anything. He can eat whatever he wants. Don’t call me selfish when you don’t know anything about the situation. Our blood pressures decreased after quitting keto. And from healthcare professionals, meat is not the healthiest thing you can eat. I never said no meat. I said cut down on meat. You need to chill out, get the facts and maybe consider that you’re not 100% correct about what is right for people you don’t know. Maybe even reread the post to make sure you understand it before replying.
My family (parents and 4 kids, emigrated to the US from Southern Italy in 1968. I always have a huge amount of basil. I grow it and freeze it for winter, but these days I can always find fresh in my local NH grocery. Unfortunately, I can't eat gluten and my experience of gluten free options (and cooking) is very unsatisfying, so pastas and breads are no longer part of my diet. When I do eat "spaghetti," I substitute kelp noodles. (I soak them in hot water, lemon juice and baking soda for about 10 minutes to get the texture I want). It works for me :) Thank you for the Cacio e Pepe Risotto recipe! I love your show!!
We’re very lucky here in Toronto(Canada). I can truthfully say that I can drive 5 minutes in any direction to buy great Italian pantry items. I have everything in my pantry except the dried fish. Being of Hungarian descent I always have both hot and sweet Hungarian paprika and a few different types of peppers( I also love Spanish smoked paprika but I always feel like I’m cheating,lol!). I look forward to Sundays and Wednesdays because of your videos.
I can reassure you that the dry fish is mostly Eva's personal preference, I'm not even sure I've ever had it or seen anyone having it😅 the canned tuna or anchovies are, yep, but 5he dry fish is a very specific ingredient. Or maybe it's regional, so it's very common but only in Calabria and surroundings
Great episode! I think Eva would heartily approve of the staples I have constantly on hand in my own kitchen. Literally I have every single thing (and then some) shown in the clip (which makes me very proud and totally validates what some consider my "food eccentricity")... I live alone but stock up on all of that AND many other staples for other cuisines which means that my usual food shopping receipts add up to $$$ equivalent to that of a large family's).. but, here in Montreal, relatively nearby, I have access to a quite large, vibrant and intensely concentrated Italian community which makes each shopping trip for authentic ingredients a real pleasure and adventure. I really think Eva would absolutely LOVE it and end up doing just like me,, IE: blowing a fortune on a food shopping spree!
@@dolcemaddalena That and a few other places in and around Marché Jean Talon! More often than not, my eyes are bigger than my stomach when I go "specialty" food shopping there and I pretty well always tend to OVER-stock and (consequently) "OVER-spend ... But any self-recrimination I have surveying what I have done and spent is short-lived because I have the makings of numerous delicious recipes right here at home!
We love you guys. We tried to get reservations to go to Italy with you but you are all booked up. I just learned that you have to keep onions away from potatoes as the onion causes the potato to sprout. We love you two and enjoy watching your videos.
I am Indian so I have a lot of spices in my pantry. (Whole spices, ground spices, and blends) , a lot of rice, different types of lentils, and whole wheat flour. these are the basic must-haves for me. I am also very specific about my coffee. I love my south Indian filter coffee. when I don't want Coffee, spiced tea (Masala Chai) with ginger and cardamon is bliss especially if you have a sore throat or on a cold winter day.
Hey guys. An off-topic comment here. I appreciate that the sponsors you choose/work with are always products/services actually helpful for people. Like this video, I’m not in the US, but I would buy the kit if I were (I’m probably biased here, being a personal trainer but I still think it’s a great sponsor 🙌🏼). Have a great day.
The reason saffron is cheaper in Italy is because we buy it straight from Iran, while the US has an embargo on Iranian products so they have to buy Spanish saffron which, in most cases, is actually Iranian saffron relabled in Spain as Spanish
Eva you have baccalà, so I think it is time to let Harper try some northern italian dish: baccalà mantecato! I think he will love it even if it is from dry fish! And yes I have all that stuff in my pantry, but instead of nutella i have marmellata
I have taken to ordering Antimo Caputo Tipo 00 flour on Amazon... It's not as cheap as getting bread flour from Walmart, but $3.50/kg is not bad for the difference that stuff makes for my pizza crust!! I also starting using anchovies and capers after trying your Pasta alla Puttanesca and so we just buy the biggest jar of each that we can from Walmart. Edit: we watched your video of the products you brought back from Italy. We found the Guglielmo coffee sold in Massachusetts that you can have shipped.
Harper, get a vacuum sealer for the fish and to freeze food for extended time. I use it when I buy 5 lbs of Italian sausage (split into packs of 3-5), when I find deals on meat, or when I make pulled pork. I vacuum pack and freeze portions of pulled pork for future meals.
What’s the difference between American and Italian baking powder? That oregano looks like it’s gone to seed.. do you use the seeds? I notice you got a lot from Costco.. maybe you can make a video of your Costco shopping trip and review why you like the things you like? One of my can’t live without ingredients is also nutmeg, but I prefer the whole nut, and I have a special plate to grind them on. I was on a “whole spices only” kick once, and the whole nutmeg is amazing..
Great video. I grew up in Arizona. When I lived in Flagstaff we used to harvest our own pine nuts from the Pinon Pine. I can't remember what time of year but was really fun. Might want to check it out.
I have been saving up some cheese ends for quite some time now, knowing they can be used in broths. Cleaned out the fridge and freezer of old stuff and tossed them. Then in like 30 seconds near the end of this video Eva - with some damn fine editing - showed how to make a broth. Rescued the bag of cheese ends from the trash.
LOL with the shade to Barilla! I'm fortunate to be an expat American who lives in France where I can access everything, (except King Arthur flour, but I have good local flour and add gluten powder to boost it and make it "strong".) It's all about the lovely ingredients and a certain joie de vivre ! I love your site and content so much! Bon appétit !
Hahaha i love how eva always talks down on Barilla pasta and then the one package she has and gives credit for beeing good for 1 thing the spagetti tries to say: F..it i cant take it anymore and just jumps :D
I was excited to hear Eva mention scarpariello 😍, but my heart almost sank when I didn't hear her say "Alfredo" when she was going over butter. 😳 But then she did mention it later on and I was all better. ☺️ The Barilla moment was priceless!!! 😂 It shows this video is 100% authentic and unrehearsed. I could hear the love when she asked "Are you hungry, Harper?" It made me go "Awwww..." 🥰 Great video, guys! Thank you for opening up your pantry for us! 😄
One thing I'm really grateful for is that my ex's grandfather prepares his own olives (Sicilian styled) and still sends me a jar every now and then. So I never have to worry about having to settle for crappy supermarket deli olives
I keep a similar jar of effervescent indigestion granules on hand. Tastes wonderful and works great! Sort of like lemony Alka Seltzer, but minus the aspirin.
I loved this video. I'm such a sucker for keeping a stocked pantry full of dried goods. And since finding your channel, I've been seeking out some of Eva's favorites (Calabrian oregano, dried peperoncino, chili powder...). So much fun!
My husband & I were just watching/listening to your video and my husband said, "It's just like listening to my great uncle Scarpe". His name was actually George but I only knew him as Scarpe (he worked with shoes in Calabria before the emigrated to the US). So glad we found your channel.
Just a tip you can keep your celery fresh for much longer if you wrap it in foil in your fridge. Thank you for the cupboard tour of your kitchen , you have changed the way I look for and buy my canned tomato products . I look forward to and enjoy your videos very much!
Eva, I am from New Mexico my family came from Spain and Portugal 500 years ago. The ristra of chile is made by soaking the chile in boiling water when it is soft you put it in a blender with clean water not soaking water and garlic blend till smooth. Some strain it others do not. You can put it on enchiladas, when you are stewing meat with oregano and garlic. We are very snobish when it comes to our chile. So happy to see it in your kitchen. It is wonderful on eggs. Love you Eva
My grandmother always had Fernet-Branca in the house. It always worked when I was too full or had an upset stomach. It's an acquired taste for sure but I kind of liked it, even as a child.
This was great, thank you; I see I have to stock up on some items (and thanks for the brand recommendations). In my pantry I need a variety of hot/spicy things (cayenne, crushed red peppers, scotch bonnet pepper, Frank's Red Hot); olive AND canola AND coconut AND sesame oils; Irish butter; eggs; greens (spinach, kale, etc); oranges to make juice; apples and ginger to make tea; platanos just because; SNACKS FROM TRADER JOE'S (I'm so incredibly addicted); rice; dry beans; POMI-brand tomatoes (crushed, pureed, chopped, etc); avocados; onions-garlic-celery-carrots; and our version of sofrito (we're Dominican; if you're ever in NYC I'd love to recommend a few Dominican restaurants and staple dishes for you to try!)): a blend of cilantro, garlic, cubanelle peppers, scallions, and ACV--we add it to almost everything as a base or a marinade; and for when I have a sweet tooth, natural peanut butter and strawberry preserves.
I use the Franks Red Hot powder sprinkled on my roast potatoes with a bit of salt and pepper. I gives then a lovely bit of extra flavour with a gentle hint of heat. My family love them.
I have every single one of these items (except stocco and baccalà) in my pantry. Anch'io sono un appassionata di cucina ma in confronto a te, Eva, sono una principiante! Sei bravissima! Complimenti!
Eva Harper finally Grazie I am italian- Spaniard and yes my pantry have both worlds but, it is very good feeling to. See your pantry in fact there is something am missing so! Yes like someone else mention it would be an amazing journey for Eva start a online store for all of us that, Require italian products in our pantry. And do it with full confidence that the products,are good gluten free organic and so on and so forward amazing. Send you guys blessings and as is said in Spain un abrazo de luz for both.
Have you tried "natural" peanut butter with no sugar added? You might like it! Smucker's is a good brand. It takes a little work to stir it up at first, but then if you leave it in the fridge it won't separate again.
Hey fellow grammar heads! I know it’s not Italian, but if you guys are looking for an excellent olive oil and a small company to support, Ariston is delicious. I fell in love with them when I lived in RI (it’s a local company) and now I order it to get my fix. I currently live in wasteland of Walmart in the back country 😂. Just a note: I’ve never tried their flavored olive oils, just the select extra virgin, their traditional balsamic, and the reserve. I also had some bad experiences with big brand US tuna, but I found Portofino tuna in olive oil on Amazon, and it has been a game changer. PS I love when Eva shows what you guys use, I have switched to a few things she recommended, and every recipe I’ve made so far has been a hit. Thank you guys for letting us into your kitchen ❤️
Thanks Eve! I must say as a coffee snob the Nescafé Classic instant coffee, it’s the closest in taste to proper ground coffee ☕️ ! And I had all instant coffees on the market. Thanks you both
In addition to earlier comment I really think u guys would love to visit both Montreal and Toronto as there are large Italian communities here and especially in Montreal we have kept the traditions of cooking with ingredients you are used to have in Italy and have kept up with the language so even those born here speak Italian home. Think of all the stuff you can bring back🤗
That risotto looks amazing! I will have to try it! ... I have everything except Nutella in my pantry! I love being Italian! Best food in the world! Love you guys!!!
Eva and Harper I really enjoy your videos. I especially liked this one as I related very well to all of your pantry staples lol. Dried fish is a must in my kitchen too especially baccala- year round. I reconstitute it and vacuum pack and into the freezer it goes - baccala e patate al forno etc etc how good is it! Eva you definitely know your stuff and I’m glad I found your channel. All the best to you and Harper - Buon Anno cara Eva. Ciao dal Canada.
Eva and Harper. another great episode. Living in Montreal I am lucky to have access to several Italian stores so I can get many items you do not appear to have access to. In addition to everything you mentioned I also always have the following: dried herbs from my garden-marjoram, oregano , rosemary , thyme and sage. Fresh bay leaves from a plant I have had for over 20 years and frozen homemade pesto. I always have shallots and frozen local leeks. Flour wise I have local whole wheat pastry four, Caputo OO flour as well as other Caputo flours and cake flour. Perugina or Dorset cacao and Valhrona cacao. Whole Valrohna chocolate ranging from 62 to 85% chocolate. Almond extract and Anise extract. Homemade vanilla extract as well as purchased vanilla paste, vanilla beans and vanilla sachets from Italy. Light and dark brown sugar. Maple syrup- from light to dark. Dried cranberries, white and dark raisins and various nuts such as pecans, almonds and walnuts. Pistachio cream, hazelnut cream and Nutella type cream made in Italy. Italian and local jams. Torrance and giandua from Italy- various types. Saviordi cookies and mascarpone. Marinated artichokes and both green and black olives from Italy. Zucchini and eggplant. My own breadcrumbs and chicken broth. San Pellegrino water. Camomile whole leaf tea from Italy. Capers and anchovies under salt. Tuna filets in small glass jars from Italy. Vialone nano, Carnorli and Arborio rice. About 10 types of vinegars including Arious wine types and various aged balsamic. Planeta olive oil from Sicily in 3 litre metal can and extra virgin olive oil from Calabria.
Indead, you can survive a fifth lockdown with your pantry. I would add sundried tomatoes to the staple foods. I put them in everything. Grazie mille! Got to go make rizotto!
I live in Toronto and I go to a place called Familia Baldasarre and the make the the pasta on site and the also offer pantry items from Italy 🇮🇹. Fresh pasta is everything.
finding something in a kitchen I've lived in for at least a year...has been, as a food enthusiast m'self, a skill that could possibly be startling to non cookery people. what's worse, is I can to varying degrees of completeness remember where everything is in OTHER kitchens, that I may not have lived in for years. but If I didn't have forgetfulness, I would likely never need a shopping list, just...remember what all I have and how much. so that scene with Eva snagging the capers immediately, yeah, I"d be able to do that too, I think, and may well give precise directions, left fridge door, middle shelf, right behind the lemon juice. or the like.
My pantry takes up 3 rooms in my house. I have everything that you have, plus canned clams and clam juice. Every kind of oil made except soybean oil.salsa verde , cumin, fresh cilantro and corn tortillas and Mexican style cheeses for Mexican dishes, all kinds of curry for Indian dishes. Greek olives and feta cheese, lemons artichoke hearts, garbanzo beans, fresh zucchini, sour dough bread starter. Various vinegars and cooking wines. Some French herb blends. A few German and Russian seasonings. Some jars of Asian sauces because I like Asian dishes but I don’t know how to make them from scratch. I even grow my own fresh mushrooms. I love to cook and I love to eat but most of all, I love to share good food with other people.
I am very much of a similar mindset for my pantry and growing my own fresh herbs and vegetables. Thank you for sharing a bit of Italy with us. Hope I can go there someday. By the way, can't find fresh mushrooms?! I never have trouble finding fresh mushrooms where I live in Boston. It's easier to find fresh ingredients that you are looking for in certain places like Boston, California and New York of course.
Ava is the only person I know who has as much cheese as I do 😂😂 my kitchen staple list is waaayyyy too long to list here 😊 Also laughing at all the shade Ava is throwing at the French 😂
If you want GREAT tuna, get Natural Catch! They might even be willing to be a sponsor😉 it's canned in olive oil and is in filet form,.never mushy. I put lemon juice on it and eat it right out the can, sometimes. I'd love to see some tuna recipes! Like Eva, I LOVE cheese and always have lots of it- in a dedicated cheese drawer in the fridge...lol.
As a uni student I don't have lot of things in my pantry or my fridge. Whenever I leave and some back to the town I lived in I always go with my mom or dad and buy stuff from the super market. I try to always have Pasta Extra virgin olive oil Whole plum tomatoes canned Pecorino Parmigianno Guanciale I might not be eating a whole lot but I'm eating well :)
Oh I love you guys watch you all the time❤ just want to say ava, if you were in my house you would feel so comfortable I have 90 to 95 percent of what you have in your refrigerator cupboards pantry freezer😊 though I live alone I cook all the time and always inventing something new or watching your shows and cooking what you just made I love you guys so much. God bless you both. Ciao
Always: capers, pine nuts, tortellini, pesto in the freezer and homemade biscotti (cantucci), multiple different kinds of olives. Sometimes: wild boar for sauce.
I love your blog. You don't post a lot of videos every day. Daily videos are annoying. You blog is amazing! You both are real and I love your story of how you met. I also use that instant coffee to add to chocolate desserts. I also use the Lindt chocolate bars. I love that. "Nescafe in the proper way." My dad cooked with fresh herbs from our garden. Fresh garlic is better than the canned with oil one. I love your cutting boards. My dad made those when he was alive. Do you have a local company that sells canned tomatoes and other products? There is one in our area called Casa Imports. I don't think they are in other grocery stores in other states. My flours and sugars are all in containers. I like organization. Can I come organize your kitchen? 😆Looks like that pasta needs a container. I use graham crackers and Biscoff biscuits for my cheesecake crust. I make my own breadcrumbs and homemade vanilla, but the vanilla takes 6 months to make.
You guys need to setup a garden this Spring. Not familiar with growing in AZ but hydroponics is cheap and can work almost everywhere. Check out Dutch Buckets and indoor Kratky setups. Everyone should grow at least lettuce.
I agree on the idea of starting a basic garden, though not everyone can be up for the task of doing so. Tomatoes are a must grow in any garden, easy to grow and much more delicious if you grow them yourself. SInce Arizona is so intensely hot and is similar to calarbian climates though perhaps a little hotter and drier (it is a dessert rather than the Mediterranian chapparel, but Eva seems to enjoy its weather) so Ittalian tomatoes varieties should grow well if proper methods are put into place. Cherry, Grape tomatoes, any small cluster tomatoes are great types of tomatoes for beginners since their size, overall production, and the speed of ripening are greater than larger tomatoes which tend to be finicky. The basic herbs in Italian cusine such as sweet basil, garlic and parsely grow well together, i suggest however to grow basil in pots since they can spread very quickly. For sweeter redder tomatoes, use epsom salt just before transplanting and once flowers begin to grow. Tomatoes love magnesium as they use it to make leaves resulting in better tasting fruit.
LOL loved it. 😎 All I can say, if you both visit Australia one day (yes, granted we're the arse end of the world) Eva would love, be amazed at just how many great Italian wholesalers we have in Melbourne. Just from Dasa and Acquaro would blow her mind. 😁👌 Lots of Love and keep up the superlative work.
I *_highly_* recommend watching Eva's recap of the pantry ingredients beginning at 24:35 in TH-cam's double speed after you've watched it at the normal speed. Aside from that, I love the video and it's good to see I've made some good choices regarding brands, although Mutti tomatoes are hard to find in San Diego; maybe they'd be more common in Little Italy.
Hey Guys, I'm just sitting and watching your videos, terrific all. Yesterday, I received my Kilo wedge of Vacche Rosse. I waited until today to have a taste test and now I wish I had not done so, for the tasting happened about two hours ago and all I want to do is go back and have some more. This cheese is the best, like none I have ever had, totally delicious. I might be ruined now for it is very pricey ($80 dollars per Kilo plus shipping and handling brought it to just under a hundred bucks. I just had to try it as you said it was the best in the world, and it truly is. thanks, bdm
Will you give us a pasta grammar lesson covering the rules for when to add cheese to your pasta dish and when not and when to use acciughe in the sugo and when not? It would be very much appreciated. btw: that was an impressively well-stocked pantry. I'm jealous.
@@natviolen4021 yes...the point is there is not a real rules, in italy we learn living so it's difficult to make a list, you will find a lot of exeption. For example the fish rule usually is correct however there are a couple of exeption. In Pasta with aglio/garlic often you don't use cheese(and definitely not in aglio e olio) With beans, peas, legumes in general, however sometimes depends what you like or what you are used in your family (last week I discovered some friends of mine's kids like pasta peas and parmigiano)
That is a huge question ! My Pantry List: Avocado Oil, Extra Virgin Olive Oil, Sesame Oil, Balsamic Vinegar, Apple Cider Vinegar, Red Wine Vinegar, White Wine, Red Wine, Broth, White Flour, Almond Flour, Corn Meal, Corn Starch, Capers, Anchovies, Sardines, Tuna, Artichoke Hearts, Sun Dried Tomatoes, Lemon Juice, Lime Juice, Honey, Maple Syrup, Vegan Mayo, Tomato Paste, Whole San Marzano Tomatoes, Panko Bread Crumbs, Black Olives Pitted, Green Olives, Green Olives w/Garlic, Cannellini Beans, Garbanzo Beans, Favo Beans, Baked Beans, Roasted Red Peppers, Pesto, Tahini, Almonds, Cashews, Sliced Roasted Almonds, Dried Porcini Mushrooms, Truffle Zest, Liquid Smoke, BBQ Sauce, Split Peas, Lentils, Barley, Farro, Arborio Rice, Jasmine Rice, Pastina, Lasagna Sheets, Egg Noodles, Ditalini, Angel Hair, Orzo, Fettuccine, Campanelle, Radiatori, Pappardelle, Tagliatelle, Cavatappi, Sugar, Rose Water, Rose Tea,... Shallots, Sweet Onions, Red Onions, Idaho Potatoes, Sweet Potatoes..... and for the fridge: Green Onions, Parmigiano Reggiano, Pecorino Romano, Ricotta, Feta, Mozzarella, Irish Unsalted Butter, Irish Salted Butter, Dijon Mustard, Soy Sauce, Worcestershire Sauce, Chili Sauce, Ginger, Strawberry Jelly.............That is my list of things I just have to have all the time...and I am sure there is more I cannot think of. I do know that every week I pick up Mortadella, Pancetta, Eggs, Almond Milk, and light Cream, so I should call those staples too! lol Love watching your videos!!!
Such a fun idea for a video! Watching you guys on Sunday while "sto mangiando" has become a highlight of pandemic Sundays. I have about 95% of Eva's essentials, but have a ways to go for the full list. Gratefully, there's an amazing specialty market 10 minutes away for post PG prep. I made Polpettone alla Genovese a couple days ago. Yum. Shared some with my neighbor, 2 👍👍 I don't do IG or would send a pic. 🤷♂️ My fridge always has oil cured or dry cured olives. Hard to find so always stock up.when I see them. Thanks again, love your videos and appreciate your passion for La Cucina Italiana. 🇮🇹❤
Harper I feel ya bro that Baccala is intense!! My wife’s family eats it every Christmas Eve. All the Sicilian Aunts refer to other things as Baccala. 😉🤣
OLIVES! Black, green, kalamata. Middle East part of my DNA has to have basmati rice too. Sundried tomatoes, tahini, pommegranate molasses and tons of spices like zataar, sumac, cumin, paprika in addition to all the Italian spices of course! I always have canned tomatoes and preserved lemons.I pick up the tuno in olive oil.
We want to hear from you! What ingredients do you always keep in your pantry?
I admit that it’s kind of cheating, but a seasoned salt that a guy I know makes. He’s a bbq competition champion here in Texas and started selling his spice rub about 30+ years ago. It’s got a bit of a spicy kick. Whenever you have a dish that seems a little flat, put a dash or two on, and Bam!, problem solved!
Always: capers, pine nuts, tortellini, pesto in the freezer, homemade biscotti (cantucci), multiple different kinds of olives. Sometimes: wild boar for sauce.
flour, sugar, canned beans lol
All italian spices, pasta, Calabrian red pepper flakes, ( my wife is Calabrese) Arborio rice, Nutella, tonno, caffe', Baci Perugina, flour, homemade olives, homemade eggplant, cases of canned and bottled sauce, biscotti, panettone, pignoli, herbs, bottle of Calabrese "Bomba" sauce, olive oil, anchiove, vino, etc....
As a mexican, I always have jitomate (roma tomatoes), onion, garlic, coars salt, orégano, various dry chiles, also canned mash tomato and tortillas y tlacoyos; quesillo (named also queso Oaxaca o queso de hebra), queso añejo, queso fresco and a sort of mexican version of manchego (ranchero); cilantro, epazote, parsely, various fresh vegetables and chiles; various types of beans and legumes (like lentils, chickpeas and so) and rice. But because I'm also fond of mixing and experimenting, I also always have 2 types of olive oil, olives, capers, wine vinegar, alot of different spices (pepper, wholespice, herbs, cinammon, nutmeg... Etc); soy sauce, sesame oil, good long and short pasta, some chinese basiscs like spring noodles and dry seaweed, fish sauce. Canned tuna is mediocre or expensive, so I have the medium quality for emergency or lazy days. And... lots of fruit (plus pork, chicken and meat three or four times a week). Puf, long list, sorry.
you two should start an online store for Eva to order food from Italy and resell in smaller quantities as she knows the best stuff to get.
Great idea, but import fees and staggering.
Or at least an Amazon affiliate store.. I’d also like to see a note from her on how to store things, and maybe a link to a real simple recipe with the lesser known ingredients..
Pp
@@kara2162 p
P
i would love to see an episode where Eva shows us 3 or 4 awsome recipes with canned tuna like in the eggplant episode. Love your videos
I can immediately give you a really easy one. Put in a bowl olive oil, two cloves of garlic, fresh tomatoes (diced), canned tuna, and basil, stir and let rest in the bowl while you cook some penne. When the penne are al dente remove the garlic from the bowl and add the penne, mix well
My grandma calls it "gusto estivo", literally "summer taste", because it's a really good pasta to eat at room temperature or even cold when it's hot outside
I second that!
Mix together 4 anchovies, a teaspoon of capers, a handful of chopped calamari olives, a chopped clove of garlic, a dash of red pepper flakes and a dash of coarse salt in a pan with olive oil.Use one small can of Pastene tuna in oil towards the end of cooking (about 5 or 6 minutes on medium high) and add a splash of pasta water. Mix this with a half pound of cooked spaghetti and your life will be changed forever!
@@monkeygraborange That sounds really good!
@@monkeygraborange thanks for the recipe i will try it as soon as possible
Ciao..
I don't know what I'd do if ever pasta grammar was to stop 😥 I love this show. I'm Sicilian but my dad did all the cooking. He passed away in 2015. I never cooked a lot he was the chef. But now I learn thanks to you both. I just love pasta grammar!!!!!
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I have most of the ingredients in Eva’s several pantries, as well as lots of stuff from Asia, the Middle East, Persia, Africa, and even more. Including: 3 kinds of dried mushrooms, 4 kinds of dried anchovies (!), ~7 kinds of salt and ~5 kinds of pepper, lots of Sichuan dried chilies and peppercorns, Korean gochujang, gochugaru, and cabbage kimchi, Spanish paella rice, sushi rice, sour cream, cream cheese, 3 kinds of pomegranate molasses, lemongrass paste, smoked paprika, an array of Mexican spices, both salted and unsalted butter, beef and wild boar lard, a bucket of Wagyu beef lard, chicken and duck fat, bacon and bacon grease, a selection of Italian and Oriental oils and vinegars, panko, legumes, and more. As you can see, I’m ready for the apocalypse, and the current pandemic is no problem.
I Love that she show us a "typical" pantry, not a organized ,labeled, jar pantry.
I have to wonder why this channel doesn't have millions of subscribers.
I have absolutely enjoyed every episode I have watched.
I love Eva, like most Italians she can express more without language than most people can with. Just look at when she holds out the capers at the beginning and see how you can see a whole complex message delivered along with them wordlessly.
I’m from New Mexico, the bouquet of red chiles is called a “Ristra” (REES-tra). They have become popular as decorations but, they’re actually intended to be used in your cooking. Here in NM we make chile colorado or, just red chile in English, for many dishes but usually as the base for enchiladas or to smother over burritos or even mashed potatoes. You just cut off however many peppers you need for your recipe and use them up until they’re gone. Because chile is an annual crop, there never a shortage of ristras for sale.
I started the Mediterranean diet after gaining weight quickly after quitting keto. I started keeping my kitchen full of fresh veggies, fruit, garlic and onion (instead of dried powder), and dried and fresh peppers. Of course always having canned tomatoes, stock, and beans. My partner loves meat so it took convincing to cut meat down to only dinner. By using different combinations of the same fresh foods, I’m able to cook so many different things that he doesn’t miss the meat. I learned a lot of these ideas from your videos. So thank you!
It will take some time but dont get frustrated, your body will heal post Keto. Just continue to do what you are doing! Just wanted to encourage you as a healthcare provider!!!!
@@rowane6838 me and my partner are both in healthcare. The stress is part of the reason for our weight gain. Keto was just not good for either of us in the long term.
@@johntyy88 this scares me as a stressed nurse who just stopped keto. I’m still losing weight (it’s all the running around! I work bedside) but worry about rebounding
Keto is a lifestyle, you change your diet to heal and then when you do, you go back to your old diet? That’s called yo-yo dieting and it damages your metabolism… eating us a lifestyle choice… to cut your partner down in meat is selfish in your part, meat is the healthiest thing you can eat, if you actually look into the Mediterranean diet you’d find that people in those regions eat a lot of meat, when they conducted their ‘study’ they went after lent… meat is necessary for health, you have ESSENTIAL FATTY ACIDS, you have ESSENTIAL AMINO ACIDS, that’s because fat and meat are ESSENTIAL, carbs are not, there are NO ESSENTIAL CARBS… you’re going to make your partner less healthy with lower testosterone if you keep feeding him a high carb diet..
@@randomcole619 Why the defensiveness? How is quitting keto yo yo dieting? Yo yo dieting is going on and off diets because you gain and lose weight. I was keto for over a year, and our bodies just didn’t want all that fat. Just because we’re not on your diet doesn’t make us wrong. I’m not forcing my partner to eat anything. He can eat whatever he wants. Don’t call me selfish when you don’t know anything about the situation. Our blood pressures decreased after quitting keto. And from healthcare professionals, meat is not the healthiest thing you can eat. I never said no meat. I said cut down on meat. You need to chill out, get the facts and maybe consider that you’re not 100% correct about what is right for people you don’t know. Maybe even reread the post to make sure you understand it before replying.
My family (parents and 4 kids, emigrated to the US from Southern Italy in 1968. I always have a huge amount of basil. I grow it and freeze it for winter, but these days I can always find fresh in my local NH grocery.
Unfortunately, I can't eat gluten and my experience of gluten free options (and cooking) is very unsatisfying, so pastas and breads are no longer part of my diet. When I do eat "spaghetti," I substitute kelp noodles. (I soak them in hot water, lemon juice and baking soda for about 10 minutes to get the texture I want). It works for me :)
Thank you for the Cacio e Pepe Risotto recipe! I love your show!!
It's always a delight nontheless of the video to have Eva cook one of her recipes at the end. I love it.
We’re very lucky here in Toronto(Canada). I can truthfully say that I can drive 5 minutes in any direction to buy great Italian pantry items. I have everything in my pantry except the dried fish. Being of Hungarian descent I always have both hot and sweet Hungarian paprika and a few different types of peppers( I also love Spanish smoked paprika but I always feel like I’m cheating,lol!). I look forward to Sundays and Wednesdays because of your videos.
I can reassure you that the dry fish is mostly Eva's personal preference, I'm not even sure I've ever had it or seen anyone having it😅 the canned tuna or anchovies are, yep, but 5he dry fish is a very specific ingredient. Or maybe it's regional, so it's very common but only in Calabria and surroundings
Great episode! I think Eva would heartily approve of the staples I have constantly on hand in my own kitchen. Literally I have every single thing (and then some) shown in the clip (which makes me very proud and totally validates what some consider my "food eccentricity")... I live alone but stock up on all of that AND many other staples for other cuisines which means that my usual food shopping receipts add up to $$$ equivalent to that of a large family's).. but, here in Montreal, relatively nearby, I have access to a quite large, vibrant and intensely concentrated Italian community which makes each shopping trip for authentic ingredients a real pleasure and adventure. I really think Eva would absolutely LOVE it and end up doing just like me,, IE: blowing a fortune on a food shopping spree!
You have my pantry and I have yours!
@@dolcemaddalena That and a few other places in and around Marché Jean Talon! More often than not, my eyes are bigger than my stomach when I go "specialty" food shopping there and I pretty well always tend to OVER-stock and (consequently) "OVER-spend ... But any self-recrimination I have surveying what I have done and spent is short-lived because I have the makings of numerous delicious recipes right here at home!
We love you guys. We tried to get reservations to go to Italy with you but you are all booked up.
I just learned that you have to keep onions away from potatoes as the onion causes the potato to sprout.
We love you two and enjoy watching your videos.
You are a wonderful cook! We just discovered your channel two days ago and we can not get enough!
I am Indian so I have a lot of spices in my pantry. (Whole spices, ground spices, and blends) , a lot of rice, different types of lentils, and whole wheat flour. these are the basic must-haves for me.
I am also very specific about my coffee. I love my south Indian filter coffee. when I don't want Coffee, spiced tea (Masala Chai) with ginger and cardamon is bliss especially if you have a sore throat or on a cold winter day.
Masala chai is the best. None of the commercial "chai" brands get it right, has to be authentic.
Love Masala chai. First had that when I went on a business trip to Noida.
sounds like heaven =)
Since when are there "cold winter days in India " ?
Thanks for the reminder that I have some Masala chai spices in my cupboard from a trip to India! Not sure I can so it justice, but worth a try!
This was fantastic! Born and raised in Hawaii, I love to cook from all cultures! Aloha from Maui!
I absolutely love how Eva's cheeks blush bright red when she's talking about Nutella 🤣 it's soooo cute.
Hey guys. An off-topic comment here. I appreciate that the sponsors you choose/work with are always products/services actually helpful for people. Like this video, I’m not in the US, but I would buy the kit if I were (I’m probably biased here, being a personal trainer but I still think it’s a great sponsor 🙌🏼).
Have a great day.
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The reason saffron is cheaper in Italy is because we buy it straight from Iran, while the US has an embargo on Iranian products so they have to buy Spanish saffron which, in most cases, is actually Iranian saffron relabled in Spain as Spanish
@@WinstonSmithGPT yeah, but Abruzzo saffron is definitely not cheap
Embargos are super stupid.
@@iafozzac true
In the 🇺🇸, we have Saffron from India, but still too expensive.....I use Turmeric as a substitute.
Eva you have baccalà, so I think it is time to let Harper try some northern italian dish: baccalà mantecato! I think he will love it even if it is from dry fish! And yes I have all that stuff in my pantry, but instead of nutella i have marmellata
I'm with you Eva on the canela. I sometimes make Greek pasticcio and cinnamon goes in the tomato and meat sauce!
I put a Dash of cinnamon in my Sunday sauce.
I love Cinnamon in minced meat dishes!
Just found your channel & I’m binging this morning! You guys are so entertaining, I’m enjoying every video because it’s so relatable. 👍🏼
Thank you!
Just wait until you get to "HOW TO MAKE MEATBALLS: The Good, the Bad, & the Spaghetti". It's a riot! :D
I have taken to ordering Antimo Caputo Tipo 00 flour on Amazon... It's not as cheap as getting bread flour from Walmart, but $3.50/kg is not bad for the difference that stuff makes for my pizza crust!! I also starting using anchovies and capers after trying your Pasta alla Puttanesca and so we just buy the biggest jar of each that we can from Walmart.
Edit: we watched your video of the products you brought back from Italy. We found the Guglielmo coffee sold in Massachusetts that you can have shipped.
Harper, get a vacuum sealer for the fish and to freeze food for extended time. I use it when I buy 5 lbs of Italian sausage (split into packs of 3-5), when I find deals on meat, or when I make pulled pork. I vacuum pack and freeze portions of pulled pork for future meals.
What’s the difference between American and Italian baking powder? That oregano looks like it’s gone to seed.. do you use the seeds? I notice you got a lot from Costco.. maybe you can make a video of your Costco shopping trip and review why you like the things you like? One of my can’t live without ingredients is also nutmeg, but I prefer the whole nut, and I have a special plate to grind them on. I was on a “whole spices only” kick once, and the whole nutmeg is amazing..
Great video. I grew up in Arizona. When I lived in Flagstaff we used to harvest our own pine nuts from the Pinon Pine. I can't remember what time of year but was really fun. Might want to check it out.
I have been saving up some cheese ends for quite some time now, knowing they can be used in broths. Cleaned out the fridge and freezer of old stuff and tossed them. Then in like 30 seconds near the end of this video Eva - with some damn fine editing - showed how to make a broth. Rescued the bag of cheese ends from the trash.
Mmhhh the hardest part of parmesan in broth is to die for!
20:19 That's true, we use lard in a lot of savory and sweet dishes.
One thing in common with our dear italian brothers 🇲🇽🇮🇹
LOL with the shade to Barilla!
I'm fortunate to be an expat American who lives in France where I can access everything, (except King Arthur flour, but I have good local flour and add gluten powder to boost it and make it "strong".)
It's all about the lovely ingredients and a certain joie de vivre !
I love your site and content so much!
Bon appétit !
Love the idea behind this episode. Learned a lot and thanks for sharing.
Hahaha i love how eva always talks down on Barilla pasta and then the one package she has and gives credit for beeing good for 1 thing the spagetti tries to say: F..it i cant take it anymore and just jumps :D
I was excited to hear Eva mention scarpariello 😍, but my heart almost sank when I didn't hear her say "Alfredo" when she was going over butter. 😳 But then she did mention it later on and I was all better. ☺️ The Barilla moment was priceless!!! 😂 It shows this video is 100% authentic and unrehearsed. I could hear the love when she asked "Are you hungry, Harper?" It made me go "Awwww..." 🥰 Great video, guys! Thank you for opening up your pantry for us! 😄
One thing I'm really grateful for is that my ex's grandfather prepares his own olives (Sicilian styled) and still sends me a jar every now and then. So I never have to worry about having to settle for crappy supermarket deli olives
You are very blessed to have that relationship still. I love good olives.
I keep a similar jar of effervescent indigestion granules on hand. Tastes wonderful and works great! Sort of like lemony Alka Seltzer, but minus the aspirin.
I loved this video. I'm such a sucker for keeping a stocked pantry full of dried goods. And since finding your channel, I've been seeking out some of Eva's favorites (Calabrian oregano, dried peperoncino, chili powder...). So much fun!
Ava your hair looks fabulous! Your pantry reminds me of my pantry 😂 I’m also Italian. I’m so happy I found your channel!
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Sorry but maybe you only have italian origins but you never lived in Italy, so you can't say you are italian if you have lived in an other country
BRAVO !!!!!! Eva , thank you for sharing with us all the great products ….
My husband & I were just watching/listening to your video and my husband said, "It's just like listening to my great uncle Scarpe". His name was actually George but I only knew him as Scarpe (he worked with shoes in Calabria before the emigrated to the US). So glad we found your channel.
Just a tip you can keep your celery fresh for much longer if you wrap it in foil in your fridge. Thank you for the cupboard tour of your kitchen , you have changed the way I look for and buy my canned tomato products . I look forward to and enjoy your videos very much!
Greetings: Love ❤️ the videos!
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Eva, I am from New Mexico my family came from Spain and Portugal 500 years ago. The ristra of chile is made by soaking the chile in boiling water when it is soft you put it in a blender with clean water not soaking water and garlic blend till smooth. Some strain it others do not. You can put it on enchiladas, when you are stewing meat with oregano and garlic. We are very snobish when it comes to our chile. So happy to see it in your kitchen. It is wonderful on eggs. Love you Eva
Does anyone know why Mexicans have a fixation with hot peppers ? Yuk !
My grandmother always had Fernet-Branca in the house. It always worked when I was too full or had an upset stomach. It's an acquired taste for sure but I kind of liked it, even as a child.
This was great, thank you; I see I have to stock up on some items (and thanks for the brand recommendations). In my pantry I need a variety of hot/spicy things (cayenne, crushed red peppers, scotch bonnet pepper, Frank's Red Hot); olive AND canola AND coconut AND sesame oils; Irish butter; eggs; greens (spinach, kale, etc); oranges to make juice; apples and ginger to make tea; platanos just because; SNACKS FROM TRADER JOE'S (I'm so incredibly addicted); rice; dry beans; POMI-brand tomatoes (crushed, pureed, chopped, etc); avocados; onions-garlic-celery-carrots; and our version of sofrito (we're Dominican; if you're ever in NYC I'd love to recommend a few Dominican restaurants and staple dishes for you to try!)): a blend of cilantro, garlic, cubanelle peppers, scallions, and ACV--we add it to almost everything as a base or a marinade; and for when I have a sweet tooth, natural peanut butter and strawberry preserves.
I have everything like you in my pantry. I can pull together a great meal anytime without going to the store. I love to cook good fresh food!
I use the Franks Red Hot powder sprinkled on my roast potatoes with a bit of salt and pepper. I gives then a lovely bit of extra flavour with a gentle hint of heat. My family love them.
I have every single one of these items (except stocco and baccalà) in my pantry. Anch'io sono un appassionata di cucina ma in confronto a te, Eva, sono una principiante! Sei bravissima! Complimenti!
Grazie mille! ❤️
Eva Harper finally Grazie I am italian- Spaniard and yes my pantry have both worlds but, it is very good feeling to. See your pantry in fact there is something am missing so! Yes like someone else mention it would be an amazing journey for Eva start a online store for all of us that, Require italian products in our pantry. And do it with full confidence that the products,are good gluten free organic and so on and so forward amazing. Send you guys blessings and as is said in Spain un abrazo de luz for both.
I loooove Balsamic glaze! On seafood, salad and grilled aubergine😋😋😋
Have you tried "natural" peanut butter with no sugar added? You might like it! Smucker's is a good brand. It takes a little work to stir it up at first, but then if you leave it in the fridge it won't separate again.
I love ot. In italy it’s rare and expensive. But i can make my own with the blender. Just peanuts no salt or sugar.
Grazie Eva and Harper 👌🏻 Made Cacio e Pepe for dinner but I’m now dying to make this!! Happy 2022 from Down under, keep up the great content! ☺️
Greetings: awesome 😎
Hey fellow grammar heads! I know it’s not Italian, but if you guys are looking for an excellent olive oil and a small company to support, Ariston is delicious. I fell in love with them when I lived in RI (it’s a local company) and now I order it to get my fix. I currently live in wasteland of Walmart in the back country 😂. Just a note: I’ve never tried their flavored olive oils, just the select extra virgin, their traditional balsamic, and the reserve.
I also had some bad experiences with big brand US tuna, but I found Portofino tuna in olive oil on Amazon, and it has been a game changer. PS I love when Eva shows what you guys use, I have switched to a few things she recommended, and every recipe I’ve made so far has been a hit. Thank you guys for letting us into your kitchen ❤️
Complimenti Eva per la scelta dei piatti che esegui. Anche se italiana, sto imparando tante cose seguendoti. Saluti da Roma...👋😘
Another excellent episode. It saves me a lot of time reseraching on the internet. I've bookmarked this episode so I can easily go back to it. 👏👏👏
I strive to have Eva's Carb kingdom in my home one day. I dream of a pantry just full of pasta ❤️
I love this video idea!!! So fun!
Yes an Ave store!! Fabulous
“Honey, where’s the…” is a constant refrain in our house. I’ve even used it when I am alone and it works. 🤔😃
Am I the only who just noticed Harper’s new glasses? They are gorgeous!
Thanks Eve!
I must say as a coffee snob the Nescafé Classic instant coffee, it’s the closest in taste to proper ground coffee ☕️ !
And I had all instant coffees on the market.
Thanks you both
In addition to earlier comment I really think u guys would love to visit both Montreal and Toronto as there are large Italian communities here and especially in Montreal we have kept the traditions of cooking with ingredients you are used to have in Italy and have kept up with the language so even those born here speak Italian home. Think of all the stuff you can bring back🤗
That risotto looks amazing! I will have to try it! ... I have everything except Nutella in my pantry! I love being Italian! Best food in the world! Love you guys!!!
Eva and Harper I really enjoy your videos. I especially liked this one as I related very well to all of your pantry staples lol. Dried fish is a must in my kitchen too especially baccala- year round. I reconstitute it and vacuum pack and into the freezer it goes - baccala e patate al forno etc etc how good is it! Eva you definitely know your stuff and I’m glad I found your channel. All the best to you and Harper - Buon Anno cara Eva. Ciao dal Canada.
Are you italian?
My relatives in Cosenza, Calabria make a living collecting porcini mushrooms. I like balsamico glaze a lot on roasted lamb.
Fantastic episode. I was satisfied with the cupboard staples but when you encored with Risotto it sent me over the edge. Bravo 👏!!!!!
Eva and Harper. another great episode. Living in Montreal I am lucky to have access to several Italian stores so I can get many items you do not appear to have access to. In addition to everything you mentioned I also always have the following: dried herbs from my garden-marjoram, oregano , rosemary , thyme and sage. Fresh bay leaves from a plant I have had for over 20 years and frozen homemade pesto. I always have shallots and frozen local leeks. Flour wise I have local whole wheat pastry four, Caputo OO flour as well as other Caputo flours and cake flour. Perugina or Dorset cacao and Valhrona cacao. Whole Valrohna chocolate ranging from 62 to 85% chocolate. Almond extract and Anise extract. Homemade vanilla extract as well as purchased vanilla paste, vanilla beans and vanilla sachets from Italy. Light and dark brown sugar. Maple syrup- from light to dark. Dried cranberries, white and dark raisins and various nuts such as pecans, almonds and walnuts. Pistachio cream, hazelnut cream and Nutella type cream made in Italy. Italian and local jams. Torrance and giandua from Italy- various types. Saviordi cookies and mascarpone. Marinated artichokes and both green and black olives from Italy. Zucchini and eggplant. My own breadcrumbs and chicken broth. San Pellegrino water. Camomile whole leaf tea from Italy. Capers and anchovies under salt. Tuna filets in small glass jars from Italy. Vialone nano, Carnorli and Arborio rice. About 10 types of vinegars including Arious wine types and various aged balsamic. Planeta olive oil from Sicily in 3 litre metal can and extra virgin olive oil from Calabria.
Indead, you can survive a fifth lockdown with your pantry. I would add sundried tomatoes to the staple foods. I put them in everything. Grazie mille! Got to go make rizotto!
What a great time 😊 ❤
I live in Toronto and I go to a place called Familia Baldasarre and the make the the pasta on site and the also offer pantry items from Italy 🇮🇹. Fresh pasta is everything.
finding something in a kitchen I've lived in for at least a year...has been, as a food enthusiast m'self, a skill that could possibly be startling to non cookery people. what's worse, is I can to varying degrees of completeness remember where everything is in OTHER kitchens, that I may not have lived in for years. but If I didn't have forgetfulness, I would likely never need a shopping list, just...remember what all I have and how much. so that scene with Eva snagging the capers immediately, yeah, I"d be able to do that too, I think, and may well give precise directions, left fridge door, middle shelf, right behind the lemon juice. or the like.
My pantry takes up 3 rooms in my house. I have everything that you have, plus canned clams and clam juice. Every kind of oil made except soybean oil.salsa verde , cumin, fresh cilantro and corn tortillas and Mexican style cheeses for Mexican dishes, all kinds of curry for Indian dishes. Greek olives and feta cheese, lemons artichoke hearts, garbanzo beans, fresh zucchini, sour dough bread starter. Various vinegars and cooking wines. Some French herb blends. A few German and Russian seasonings. Some jars of Asian sauces because I like Asian dishes but I don’t know how to make them from scratch.
I even grow my own fresh mushrooms. I love to cook and I love to eat but most of all, I love to share good food with other people.
I’ll be right over Tommie!
I mean really, who could not love Eva?!!!!
I am very much of a similar mindset for my pantry and growing my own fresh herbs and vegetables. Thank you for sharing a bit of Italy with us. Hope I can go there someday. By the way, can't find fresh mushrooms?! I never have trouble finding fresh mushrooms where I live in Boston. It's easier to find fresh ingredients that you are looking for in certain places like Boston, California and New York of course.
I would love to see you cook french dishes that are eaten in italy :)
Loved it!
Ava is the only person I know who has as much cheese as I do 😂😂 my kitchen staple list is waaayyyy too long to list here 😊 Also laughing at all the shade Ava is throwing at the French 😂
this was so much needed
If you want GREAT tuna, get Natural Catch! They might even be willing to be a sponsor😉 it's canned in olive oil and is in filet form,.never mushy. I put lemon juice on it and eat it right out the can, sometimes. I'd love to see some tuna recipes!
Like Eva, I LOVE cheese and always have lots of it- in a dedicated cheese drawer in the fridge...lol.
As a uni student I don't have lot of things in my pantry or my fridge. Whenever I leave and some back to the town I lived in I always go with my mom or dad and buy stuff from the super market. I try to always have
Pasta
Extra virgin olive oil
Whole plum tomatoes canned
Pecorino
Parmigianno
Guanciale
I might not be eating a whole lot but I'm eating well :)
Oh I love you guys watch you all the time❤ just want to say ava, if you were in my house you would feel so comfortable I have 90 to 95 percent of what you have in your refrigerator cupboards pantry freezer😊 though I live alone I cook all the time and always inventing something new or watching your shows and cooking what you just made I love you guys so much. God bless you both. Ciao
Capers, olives, home made18 month old pancetta, parmigiano, eggs, spicy red pepper spread (east european), Type OO flour, Olive oil, chunk of Gouda, Curry powder, fresh frozen chilis, dried porcini mushrooms.
Always: capers, pine nuts, tortellini, pesto in the freezer and homemade biscotti (cantucci), multiple different kinds of olives. Sometimes: wild boar for sauce.
My grandfather came from Castellamonte in the north near Torino so I always keep polenta in my pantry.
Eva's dad forages for fresh ingredients, Harper's dad was a Master Chef contestant ...how do they not have their own YT foraging / cooking channel? =)
I love your blog. You don't post a lot of videos every day. Daily videos are annoying. You blog is amazing! You both are real and I love your story of how you met. I also use that instant coffee to add to chocolate desserts. I also use the Lindt chocolate bars. I love that. "Nescafe in the proper way." My dad cooked with fresh herbs from our garden. Fresh garlic is better than the canned with oil one. I love your cutting boards. My dad made those when he was alive.
Do you have a local company that sells canned tomatoes and other products? There is one in our area called Casa Imports. I don't think they are in other grocery stores in other states.
My flours and sugars are all in containers. I like organization. Can I come organize your kitchen? 😆Looks like that pasta needs a container.
I use graham crackers and Biscoff biscuits for my cheesecake crust. I make my own breadcrumbs and homemade vanilla, but the vanilla takes 6 months to make.
Love your channel thank you for sharing
You guys need to setup a garden this Spring. Not familiar with growing in AZ but hydroponics is cheap and can work almost everywhere. Check out Dutch Buckets and indoor Kratky setups. Everyone should grow at least lettuce.
I agree on the idea of starting a basic garden, though not everyone can be up for the task of doing so.
Tomatoes are a must grow in any garden, easy to grow and much more delicious if you grow them yourself. SInce Arizona is so intensely hot and is similar to calarbian climates though perhaps a little hotter and drier (it is a dessert rather than the Mediterranian chapparel, but Eva seems to enjoy its weather) so Ittalian tomatoes varieties should grow well if proper methods are put into place.
Cherry, Grape tomatoes, any small cluster tomatoes are great types of tomatoes for beginners since their size, overall production, and the speed of ripening are greater than larger tomatoes which tend to be finicky. The basic herbs in Italian cusine such as sweet basil, garlic and parsely grow well together, i suggest however to grow basil in pots since they can spread very quickly. For sweeter redder tomatoes, use epsom salt just before transplanting and once flowers begin to grow. Tomatoes love magnesium as they use it to make leaves resulting in better tasting fruit.
Thank you
LOL loved it. 😎 All I can say, if you both visit Australia one day (yes, granted we're the arse end of the world) Eva would love, be amazed at just how many great Italian wholesalers we have in Melbourne. Just from Dasa and Acquaro would blow her mind. 😁👌 Lots of Love and keep up the superlative work.
Eva needs to have a cooking show on tv.
She's much better here
I *_highly_* recommend watching Eva's recap of the pantry ingredients beginning at 24:35 in TH-cam's double speed after you've watched it at the normal speed. Aside from that, I love the video and it's good to see I've made some good choices regarding brands, although Mutti tomatoes are hard to find in San Diego; maybe they'd be more common in Little Italy.
Hey Guys, I'm just sitting and watching your videos, terrific all.
Yesterday, I received my Kilo wedge of Vacche Rosse. I waited until today to have a taste test and now I wish I had not done so, for the tasting happened about two hours ago and all I want to do is go back and have some more. This cheese is the best, like none I have ever had, totally delicious. I might be ruined now for it is very pricey ($80 dollars per Kilo plus shipping and handling brought it to just under a hundred bucks. I just had to try it as you said it was the best in the world, and it truly is.
thanks,
bdm
Will you give us a pasta grammar lesson covering the rules for when to add cheese to your pasta dish and when not and when to use acciughe in the sugo and when not? It would be very much appreciated.
btw: that was an impressively well-stocked pantry. I'm jealous.
If fish or sea food in general, no cheese
@@ilarya8463 But there's more, I guess. Aglio e olio f.ex. originally is without cheese.
@@natviolen4021 yes...the point is there is not a real rules, in italy we learn living so it's difficult to make a list, you will find a lot of exeption. For example the fish rule usually is correct however there are a couple of exeption.
In Pasta with aglio/garlic often you don't use cheese(and definitely not in aglio e olio)
With beans, peas, legumes in general, however sometimes depends what you like or what you are used in your family (last week I discovered some friends of mine's kids like pasta peas and parmigiano)
That is a huge question ! My Pantry List: Avocado Oil, Extra Virgin Olive Oil, Sesame Oil, Balsamic Vinegar, Apple Cider Vinegar, Red Wine Vinegar, White Wine, Red Wine, Broth, White Flour, Almond Flour, Corn Meal, Corn Starch, Capers, Anchovies, Sardines, Tuna, Artichoke Hearts, Sun Dried Tomatoes, Lemon Juice, Lime Juice, Honey, Maple Syrup, Vegan Mayo, Tomato Paste, Whole San Marzano Tomatoes, Panko Bread Crumbs, Black Olives Pitted, Green Olives, Green Olives w/Garlic, Cannellini Beans, Garbanzo Beans, Favo Beans, Baked Beans, Roasted Red Peppers, Pesto, Tahini, Almonds, Cashews, Sliced Roasted Almonds, Dried Porcini Mushrooms, Truffle Zest, Liquid Smoke, BBQ Sauce, Split Peas, Lentils, Barley, Farro, Arborio Rice, Jasmine Rice, Pastina, Lasagna Sheets, Egg Noodles, Ditalini, Angel Hair, Orzo, Fettuccine, Campanelle, Radiatori, Pappardelle, Tagliatelle, Cavatappi, Sugar, Rose Water, Rose Tea,... Shallots, Sweet Onions, Red Onions, Idaho Potatoes, Sweet Potatoes..... and for the fridge: Green Onions, Parmigiano Reggiano, Pecorino Romano, Ricotta, Feta, Mozzarella, Irish Unsalted Butter, Irish Salted Butter, Dijon Mustard, Soy Sauce, Worcestershire Sauce, Chili Sauce, Ginger, Strawberry Jelly.............That is my list of things I just have to have all the time...and I am sure there is more I cannot think of. I do know that every week I pick up Mortadella, Pancetta, Eggs, Almond Milk, and light Cream, so I should call those staples too! lol Love watching your videos!!!
Such a fun idea for a video! Watching you guys on Sunday while "sto mangiando" has become a highlight of pandemic Sundays. I have about 95% of Eva's essentials, but have a ways to go for the full list. Gratefully, there's an amazing specialty market 10 minutes away for post PG prep. I made Polpettone alla Genovese a couple days ago. Yum. Shared some with my neighbor, 2 👍👍 I don't do IG or would send a pic. 🤷♂️ My fridge always has oil cured or dry cured olives. Hard to find so always stock up.when I see them. Thanks again, love your videos and appreciate your passion for La Cucina Italiana. 🇮🇹❤
I love your videos and I have learned so much. Also, on a totally different note, I love your hair. It is gorgeous!
Harper I feel ya bro that Baccala is intense!! My wife’s family eats it every Christmas Eve. All the Sicilian Aunts refer to other things as Baccala. 😉🤣
I bought dried porcini mushrooms for the first time! Thanks, Eva.
Very expensive? I think they’re imported.
She is adorable!
OLIVES! Black, green, kalamata. Middle East part of my DNA has to have basmati rice too. Sundried tomatoes, tahini, pommegranate molasses and tons of spices like zataar, sumac, cumin, paprika in addition to all the Italian spices of course! I always have canned tomatoes and preserved lemons.I pick up the tuno in olive oil.