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Chefs' Fave Italian Ingredients

Find out the must-have Italian ingredients and pantry staples chefs and professionals use at home!

Photograph by Charles Masters

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True Blue

"I prefer using gorgonzola dolce because it's sweeter and less pungent that regular gorgonzola. It's great for pastas and salads because it doesn't overpower the other flavors in the dish."

-- Marc Vetri, chef/owner of Vetri, Osteria, Amis and Alla Spina in Philadelphia

Di Bruno Brothers, $8 for 8 oz., dibruno.com

Get our best A-to-Z cocktail tips and recipes!

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