Inside an Italian Kitchen: Must-haves to live and eat like an Italian

Ever wonder what makes an Italian kitchen truly Italian? It’s not just the pasta machines or bottles of wine—it's the essential ingredients and tools that turn every meal into a simple celebration. From the humble yet magical espresso-making instrument to the liquid gold that is extra virgin olive oil, the Italian kitchen is full of simple gadgets and treasures that elevate even the most basic dishes and everyday experiences. 

Embrace the Italian way of both eating and living with these kitchen must-haves. 

Moka Pot 

Coffee is a religion in Italy. From frothy cappuccinos to smooth shots of strong espresso. Of course, early mornings making conversations at your local bar is quintessentially italian. But contrary to popular belief, many locals enjoy a fresh cup of caffeine at home and to do so, it doesn’t require a fancy espresso machine or automatic gadget. Instead, the Moka Pot is a go-to method for making coffee at home which has been around since 1933. 

Most Moka Pots are small in size, sleek in design, and optimal in functionality, always read to be used. Typically used on a stovetop, heat from the stove produces steam and pressure to brew the coffee. In many Italian households, they’re more than just a coffee maker but a kitchen staple, often left on the stovetop as a subtle yet cherishable detail.

Extra Virgin Olive Oil

In an Italian household, coffee may be fuel, but extra virgin olive oil is liquid gold. Deeply woven into Italian culture, EVOO has been a culinary and cultural staple since ancient Roman times. The Romans perfected olive cultivation, and by the Middle Ages, Italians had embraced olive oil not just for cooking, but also for its medicinal properties.

Today, Italy is now one of the world’s top producers, with regions like Tuscany, Puglia, Umbria, and Sicily known for their various olive trees. More than just a cooking essential, extra virgin olive oil is a must-have condiment, drizzled generously over salads, pasta, and vegetables. When buying olive oil, always check the labels to ensure high quality. Look for terms like extra virgin, 100% cultivated in Italy, and cold-pressed—the true markers of an authentic Italian EVOO.

Pasta 

If coffee is a religion, then pasta is pure, unconditional love. A staple of Italian and cuisine, pasta earns its place at the table thanks to its versatility, affordability, and good taste. While fresh pasta gets plenty of praise, a good-quality dried pasta is an Italian kitchen essential—and a favorite among true pasta lovers. For the best flavor and texture, always reach for Italian durum wheat-dried pasta at your local market. And don’t be shy about stocking up on different shapes and sizes, from rigatoni and farfalle to pastina and linguine– most italians eat pasta multiple times a week, year round! 

Aged-cheeses 

Pecorino Romano, Parmigiano Reggiano, and Grana Padano are the ultimate Italian aged-cheese trifecta. Among the most recognizable cheeses, they are left to mature for several months to years, developing distinctive flavors and aromas. Mostly used grated over dishes, they are also enjoyed in chunks as a snack or paired with a glass of wine or a cocktail. Italians always have these cheeses on hand, as if no fridge or meal is complete without one.

Limoncello

Of course wine is a given, but have you heard of limoncello?Limoncello is an iconic Italian lemon liqueur that’s beloved both in Italy and around the world. Growing up, I remember my family making it at home—a labor of love that involved steeping lemon zest in alcohol and sweetening with sugar. Llimoncello is best to be enjoyed ice-cold in small glasses after a meal that is believed to aid in digestion. And the best part? You can easily keep a small bottle in your fridge, ready to bring out for dinner parties, special guests, or even just to elevate an ordinary evening.

If you are not a limoncello fanatic, you could try other after-meal digestives like an amaro: an Italian alcoholic sipping beverage that is typically more bitter in flavor.

Jarred tomatoes 

Did you know Italy is home to over 300 varieties of tomatoes? Juicy, delicious, acidic, and sweet, tomato season shines in the summer months. During the off-season when fresh tomatoes are not always available, jarred tomatoes and tomato sauces become kitchen staples, offering high-quality, easily accessible tomatoes perfect for pasta sauces or soups. 

Basil 

Onions and garlic are common in Italian cooking, but contrary to popular belief, they aren’t essential for every dish. Basil, however, is the holy grail of Italian herbs, bringing freshness and a signature intoxicating aroma used in classic dishes like Pesto Genovese, Margherita pizza, and Caprese salad. Italians would agree that fresh basil is superior to dried basil. In true Italian fashion, it’s as simple as keeping a small basil plant in a sunny window so you’ll always have some fresh on hand.

Written by Gabriela R. Proietti

Author Gabriela Proietti

Italy’s Magical Carnival Celebration 

You could say that the magic of Italy exists all year round – From stunning Tuscan landscapes to crystalline Ligurian coastlines to twinkling lights for the Christmas season and week-long Ferragosto summer seaside celebrations. Although there is nothing like an Italian summer or visiting the historic Christmas markets up north, travelers and curious Italy lovers often overlook a major Italian holiday called Carnevale. 

Celebrated for centuries, let’s look at one of Italy’s most lively celebrations throughout the year. 

What is Carnevale, anyway?

Elaborate, vibrate, expressive, and festive, Italy’s famous Carnevale season dates back to the Ancient Roman Times, which seems to be a common trend with many Italian foods, traditions, and holiday celebrations. The word, stemming from Latin “carne” and “vale,” literally means farewell to meat. By the Middle Ages, the week-long Carnevale celebration became an important cultural event throughout major Italian cities, most notably Venice and its masked balls, allowing citizens to indulge in gluttonous and fried food, excessive parties and parades, and non-stop costumes and entertainment before the 40 days of lent would begin. 

Festivities & events 

Today, the Carnival period occurs two weeks before Mercoledi delle Ceneri (Ash Wednesday). It ends more or less on Martedi Grasso (Fat Tuesday). Still, many cities anticipate the festivities in early February, especially places like Venice, Puglia, Ivra, and Viareggio, where some of the most elaborate parades and traditional events occur. Venice is famous for Venetians parading the streets in elaborate masks and ballroom costumes (think Marie Antoinette). Meanwhile, the citizens of Viareggio in Tuscany or Acireale in Sicily celebrate with elaborate and life-sized floats decorated with satirical figures and flowers. The strangest Carnival tradition takes place north in Ivrea, Piemonte, where civilians gather in the city’s square center to reenact the “Battle of the Oranges,” based on a medieval revolt where townspeople rebelled against an old tyrant. Today, teams gather and throw oranges at one another, honoring the once-upon-a-time battle. It sounds wild, but it is worth a visit if you can come to Italy and see it yourself. 

As for Italian children, the celebrations are some of the most exciting and magical time of the year. They celebrate the holiday much like children in North America celebrate Halloween, dressing up in costumes and masks but focusing more on mythical creatures and fairytales instead of costumes that play upon spooky, scary, or dark magic. Schools host costume parades with traditional desserts and sweet treats, and it is typical to see children and families gather in the major piazze (town squares) during the two weeks dressed in costumes to launch confetti and burst steamers with friends. 

Traditional Treats to Try

Speaking of sweet treats and traditional desserts, is it an Italian celebration without food being front and center? After all, Italians are preparing for the lenten period, which involves absence, so of course, the month leading up to the 40 days is for sugary and fried goodies. Treats vary from region to region but below are some of the most famous and notable desserts to look out for in Italy during the Carnival period or even try at home. 

Chiacchiere is the most famous Carnevale treat to date. It is essentially found throughout the entire Boot, sometimes with varying names. Chiacchiere are fried, thin, crispy strips of dough heavily dosed with powdered sugar. 

Castagnole are soft, small, bite-sized dough balls often filled with ricotta or a crema (cream) and finally tossed in powdered sugar for the finishing touches. 

Zeppole are more common for Father’s Day celebrations in Italy, aka San Giuseeppe, but they can be first seen in pastry shop windows at the start of February. Zeppole are light-ringed pastry dough filled with custard, ricotta, or jam, topped with a dark red cherry, and lightly dusted with powdered sugar. 

Struffoli, also called Pignolata or Cicerchiata, are mini deep-fried balls coated with honey and colorful sprinkles or candied fruit. Popular for holidays like Christmas and Easter, they also make an appearance at Carnevale.

Mix all of the ingredients below to form a paste and then make balls, sprinkle with icing sugar and bake for approx 20 minutes on 175c

3.5 cups almond meal

2 cups icing sugar

2 eggs

rind of a lemon

a drop of almond essence

2 tablespoons of limoncello liquore

Watch the instagram reel here for the method.

Ingredients -

1 large bowl to add everything and combine and a large pie tin

About 5 sheets of puff pastry

1 leek (fry and place in your bowl)

1 egg

About 2-3 bunches of chard (boiled, drained, chopped and put in bowl)

500 gr of ricotta

3 tablespoons grated parmigiano (or grana padano - or anything you like really)

1 packet (180gr) fetta cheese (not traditionally Italian but you can subsitute with mozzarella if you prefer)

Salt and pepper to taste

Combine all ingredients. Place the puff pastry in your tin. Pour the mixture into the tin and bake in about 200c fan forced oven until the pastry is golden.

Buon appetito!

Click here to watch the instagram reel

Heat on the stove -

2 cups of cream

1 cup of milk

1/4 cup sugar

grated orange zest (1/2 orange)

In a seperate bowl -

Whisk 2 egg yolks and 3 whole eggs

1/4 cup sugar

Drop of vanilla essence (or a pod or a vanillina satchel)

Poor the hot cream mixture into the egg mixture and stir.

Strain the mixture and then pop into small bowls in a tray lined with some water in the over on 170c for half and hour

Orange Syrup -

Squeeze the juice of the orange you used in a pan with a few tablespoons of sugar and a dash of tripple sec and boil until it thickens a bit then put it on top of the cooked creme caramel once cooled.

Watch the video reel here https://www.instagram.com/p/Cwo-KEYvbRZ/

Quick, easy and delicious soup as we head towards the end of winter. This quantity feeds 5 with leftovers.

INGREDIENTS

Half an onion

1 large carrot

3-4 celery sticks

2 potatoes

1 small tin of crushed tomatoes

2 tins lentils (or fresh soaked over night if prefer)

1 large bunch chopped chard

Salt and pepper to season

Water - enough to cover ingredients

METHOD -

Watch instagram reel for method using this link here

Cook until all vegetables are cooked but not mushy.

Writer Grace Flynn

As an Australian, I was quite surprised to learn that the unofficial dinner time in Italy sits somewhere between 8pm and 9pm. This was especially puzzling to me considering the rather unfortunate scoff-a-sandwich-at-your-desk lunchtime ritual so many of us Aussies partake in. How can Italian’s stave off hunger until close to what may or may not be my unofficial bedtime? The answer would be aperitivo.

Along with honouring lunch or ‘pranzo’ as the main meal of the day, one of the key ingredients to the Italian eating schedule is aperitivo. Derived from the Latin verb ‘aperire’, meaning to open, the ritual of a pre-dinner drink and snack is about opening one’s appetite up before dinner while enjoying the company of friends and family. Although it’s not an everyday event, aperitivo is always an option in Italy, taking place at around 7pm or 8pm and typically involving a bitter alcoholic beverage, like the popular negroni or americano, alongside olives, cheeses, meats and bread.

Of course, the best way to learn anything is by doing. So, if you’re looking for the best joints in Perth to dabble in the age-old practice of the Italian aperitivo, we’ve got you covered.

La Sosta

Fremantle’s La Sosta has long been a favourite spot for Italian cuisine, boasting fresh homemade pasta dishes, authentic antipasti and an extensive wine list. Meaning ‘stopover’, La Sosta is certainly a top place to stop by for an afterwork drink and nibble, Italian-style. Staying for a full meal is also a good idea. Since opening in 2012, the family-owned restaurant has expanded over two levels and features an Insta-worthy alfresco dining area overlooking the city streets.

Source La Sosta Facebook

Mummucc’

Offering delectable Italian fare, an exceptional wine list and the best martini Tania has ever had (which is no small feat!), Mummucc’ is easily one of the best spots to aperitivo in Perth. Opened by Tania’s good friend Tania Nicolo alongside her partner Ryan Bookless, the elegant wine bar is situated just a stroll away from the couples’ popular pizzeria, Monsterella. Oh, and in case you didn’t know, Mummucc’ (pronounced ‘ma-mooch’) is Abruzzese dialect for ‘dearest mother.’

Source Mummucc’ Instagram

StreetFood dal Porco

This Beaufort Street beauty is being hailed as one of Perth’s most authentic Italian trattorias. If you’re looking to indulge in some proper Italian charcoal barbequed meats like ‘Bistecca alla Fiorentina’ , arrosticini, and mouthwatering crostini alongside your favourite birra or vino (StreetFood is BYO only), look no further

Source Streetfood Dal Porco Facebook

La Madonna Nera

Led by Fiona Di Lanzo, La Madonna Nera is a cosy Italian wine bar situated on Scarborough Beach Road in Mount Hawthorn. Showcasing native Italian varieties as well as Australian drops, La Madonna Nera’s wine list is sure to impress, along with its contemporary Italian menu.

Testun

Brought to Mount Lawley by the owners of well-known Italian trattoria Threecoins, neo-Italian osteria Testun is sure to surprise with its inventive menu and bold interiors. Located on Beaufort Street, the wine bar offers classic aperitivi like limoncello spritz, vermouth and olio martini, making it a great spot for Italophiles to enjoy a Friday bevvy.

Source Testun Facebook

I am just loving the summery combinations of mango and coconut at the moment and we just grabbed a whole lot of lemons from a close by tree so I’m putting them to good use in a lot of my cooking. Enjoy these gorgeous Panna Cotta pots- perfect for your Christmas table this year. Use any jar you recycle, even if they are odd sizes ….all the cuter I say!

PANNA COTTA

PANNA COTTA

600 ml fresh cream

12gr gelatin powder (if you like it more soft just use 8 gr powder)

120g sugar

1 sachet vanillina

Rind of a lemon

Mango topping-

2 ripe mangoes

Juice of a lemon 

2 tablespoons sugar

Melt the sugar and vanilla in the cream over a low heat. Turn off heat and add the gelatine powder. Whisk through. Add the lemon rind. Pour into glasses and allow to cool before putting in fridge to set. 

For the mango topping put everything into the pan and bring to the boil gently until the liquid has evaporated and the mango is cooked. Allow to cool. Top the panna cotta and sprinkle with coconut (or not).

WATCH my instagram reel here to follow the method https://www.instagram.com/the_little_italian_school/

PETRALI - DOLCI NATALIZI - Italian Christmas Sweets

Ingredients

PASTRY

250gr 00 Flour

75gr Sugar

75gr Lard

3 egg yolks

1 x satchel vanilla

pinch of salt

zest of a lemon

(a little bit of water if too crumbly)

FILLING

175gr dried figs (ground)

75gr toasted almonds (ground)

150gr walnuts (ground)

1/4 cup vin cotto

Squeeze of honey

Teaspoon of cocoa powder

Teaspoon cinamon

Rind of an orange (or a lemon if you don’t have an orange)

NB mixture should be firm and easy to roll into balls to use for filling. Pastry should rest for half hour in fridge.

WATCH THE METHOD HERE. Cook on around 180c until golden

Here is a ‘make do recipe’ because I had some bacon left over in the fridge. The original recipe calls for Bucatini pasta and guanciale but I only had spaghetti in the store room and the bacon in the fridge. This recipe is straight from the mamma of my very close friend in Rome.

Ingredients -

1 packet of Spaghetti (or Bucatini)

1 small salad onion (or any mild onion)

Half cup white wine

250gr packet of bacon (or guanciale)

2 cans of peeled tomatoes (or Mutti polpa)

1 of the cans of tomato filled with water (rinse your cans and add to sauce)

Pecorino Romano grated (to have on top after served - if you like it)

Watch the video for the method below. Once the sauce has simmered and reduced back to a nice thickness it’s ready.