Antipasto's
Are offered as the start of most meals in Italy, and are intended to provide some light and fresh flavours before the more serious business of Pasta and then Meat / Fish dishes.

Each of these can be served from the jar as an alternative to "nibbles", or if entertaining a number of people perhaps a number of them together with a mild cheese (Italian "fontina" is readily available in most supermarkets), salami or ham, a few fresh salad vegetables, and some Italian bread sticks (grissini).

Stuffed antipasto products, "farciti" in Italian, will have been produced by hand and combine several flavours and vary dramatically across Italy in line with local traditions.

Cooking Spices & Dried Ingredients.

Il Saporito. (Full Flavoured)
Mixture of flavoured herbs for use with most fish dishes, cooked vegetables, and white meats. They are best used either as an addition when marinating, or simply sprinkled over!

La Arrabiata. (Hot and Spicy)
Mixture of spicy herbs with a tomato undertone for use with pasta, red meats and BBQ's. Best used if mixed into with a liquid base such as a sauce, olive oil, or water.

La Bruschetta. (Classic Bruschetta)
Mixture of fresh flavoured herbs with a strong tomato undertone. An ideal seasoning for tomato based pasta dishes, on bruschetta, or simple salads such as the classic tomato and mozzarella "caprese".

Aglio & Pepperoncino. (Garlic & Chilli Pepper)
A spicy flavour which is best used when first mixed with oil, pasta sauces or water, either as a marinade or flavouring to any dish.

Funghi Porcini. (Porcini Mushrooms)
In early Autumn Italian cuisine turns its attention to Porcini as a large percentage of the population frantically scours the mountains for fresh mushrooms. To prepare dried porcini mushrooms, soak them in tepid water for about 20 minutes, and then squeeze dry them very well.
They can then be used without further preparation a simple side dish, or to form the base of a sauce for pasta or risotto which should be cooked in the same water after soaking. To suit individual tastes they can be chopped or liquidised, mixed with oil, garlic, anchovies or just simply with parsley and added to boiled rice.

Pomodori Secchi. (Dried Tomatoes)
Full flavoured Italian dried tomatoes, need to be prepared for use as a simple addition to cooking sauces, or for preparation as a base ingredient. In every case they should be soaked in boiling water for about 30 seconds with a tablespoon of vinegar, and then dried. They can then be soaked in oil with mixed herbs, and used as a simple but very strong flavoured antipasto, or chopped and added to sauces and creams as an additional flavouring. Alternatively they can be chopped or liquidized and mixed with other ingredients as base marinade.