A Mediterranean Pantry
Heroes and players
in the kitchen
Shop for quality because this is where great cookery starts... and finishes.
Seasonings & Condiments
Extra virgin olive oil
Pure olive oil
Sunflower or canola oil
Red wine vinegar
Balsamic vinegar
Sherry vinegar
Champagne vinegar
Anchovies in salt
Capers in salt
Chili flakes or peperoncini
Espelette chili powder
Spanish pimenton (dulce)
Dried porcini "A"
Dried Greek oregano
Turkish bay leaves
Herbes de Provence
Saffron threads
Cumin seeds
Fennel seeds
Whole nutmeg
Vanilla
Fine sea salt
Coarse sea salt
Black peppercorns
Mustard powder
Dijon mustard
Worcestershire sauce
Ketchup
Soy Sauce
Harissa
Cornichons
Pitted Nicoise olives
Kalamata olives
Picholine olives
Tomato paste
Whole peeled tomatoes
Spanish piquillo peppers
Chick peas
Tuna in oil
Arborio and Bomba rice
Dried pastas
Cannellini beans
Borlotti beans
Gigande or Corona beans
Dried breadcrumbs
Pinenuts
Almonds
Golden raisins
Unsweetened chocolate
Flour, semolina
Sugar
Powdered Sugar
Honey
Dry yeast
Savoyard cookies
Amaretti cookies
Dry white wine
Dairy and Cheese
Milk
Cream
Crème Fraiche
Unsalted butter
Eggs
Parmigiano Reggiano
Aged Pecorino
Mascarpone
Ricotta
Ricotta Salata
Fresh Aromatics
Pancetta
Potatoes
Yellow onions
Red onions
Shallots
Garlic
Scallions
Celery
Carrots
Parsley
Lemons
Oranges
Enjoy French rosé! Click above to learn more about the Wines of Provence.
Click on the Mark to learn more about the program.
See the Med Diet pyramid
Fish in Crazy Water
From the region of Campania, a classic of Neapolitan cooking, and a testament to the idea of a Mediterranean Summer, this recipe is all about a great piece of fish cooked in a wonderfully simple way. Since the list is short, using quality ingredients is paramount.
See the recipe
Marinated Chickpea and Arugula Salad
This southern Italian
insalatina is a great accompaniment to grilled fish, chicken, oil-cured tuna or as shown here, with prosciutto. With a change or addition of a seasoning or two, for example, Spanish
pimenton or crushed cumin seeds, it can be paired with other Mediterranean dishes.
See the recipe
Linguine with Clams and Zucchini
This wonderfully simple pasta dish is a celebration to clams. With zucchini, the marriage of flavor is sublime. The recipe calls for littlenecks, but look for what's best in the market: cherrystone, razor, cockles, or
vongole. As with all shellfish, cooking time will vary depending on size.
See the recipe
Tartine of Bonito Tuna and White Beans
All but two of the ingredients in this recipe are in a Mediterranean pantry, so a trip to the market for a ripe red tomato and a baguette make the tartine a quick and easy to prepare antipasto or snack. The cacophony of flavors and textures is very alluring and your guests will no doubt reach for more!
See the recipe
