The Italian American Pantry

Imported Italian pasta, all cuts including Spaghetti, Linguine, Rigatoni, Ziti, Penne Rigate, Ditalini Arborio Rice (for Risotto)
Arborio Rice (for Risotto)
Imported Cannellini beans, canned
Imported Ceci beans, canned
Imported Italian black olives
Imported Sicilian green olives
Dry lentils

Italian extra virgin olive oil
Pure olive oil
Canola oil
Butter

Balsamic vinegar
Red and white wine vinegar
White wine
Red wine

Eggs
Parmigiano Reggiano cheese
Pecorino Romano cheese
Mozzarella
Provolone cheese
Prosciutto di Parma

Produce:

Italian whole, peeled canned tomatoes
Fresh tomatoes
White and wild mushrooms
Hot peppers, bell peppers, eggplant, zucchini
Spinach, escarole, arugula, asparagus, broccoli rabe
Garlic, onions, red onions
Scallions, shallots
Lemons

Dry Seasonings:

Sicilian sea salt, fine and coarse
Whole black peppercorns
Imported Italian dry oregano
Imported Italian dry basil
Crushed red pepper
Flour
Breadcrumbs
Canned vegetable stock or vegetable bouillon cubes

Fresh Herbs:

Basil Sage Rosemary
Italian flat-leaf parsley
Bay leaves