When the heat sets in and the stove takes a backseat, it’s the pantry that does the heavy lifting. A few good ingredients, nothing fancy, just the right ones, can turn a simple meal into something you’ll remember. At Casa Rinaldi, we think of the pantry as quiet backup: always there, always ready. Sure, olive oil and balsamic vinegar are a given. But let’s look beyond the usual suspects.
Here are five summer essentials we always keep within reach, that are practical, full of flavor, and unmistakably Italian.
Fusilli: the pasta salad hero
Not all pasta is built for summer. Fusilli, with its tight spirals, was practically made for it. It grabs onto dressings, catches every bit of chopped herb, and holds its own even after a chill in the fridge. For dishes that need to stay fresh, fuss-free, and full of flavor, fusilli is the one to reach for.
How to use it: Try it with grilled zucchini, cherry tomatoes, a bit of garlic, and crumbled feta for a quick lunch that tastes like you’ve been in the kitchen longer than you have. Or take it in a more classic direction: toss with Casa Rinaldi’s pesto, some tuna fillets and a handful of mozzarella bites for a dish that’s picnic-ready in ten.
Red pesto: a bold alternative to basil
Everyone knows basil pesto. But its cousin, pesto rosso, doesn’t get nearly enough attention. Made with sun-dried tomatoes, cheese, and olive oil, this red version is deeper, slightly sweet, and full of Mediterranean character.
How to use it: Spread it thick on warm crostini with a few olives for a no-fuss aperitivo. Stir it into couscous with roasted peppers and parsley. Or mix it through fusilli with grilled eggplant and arugula. It works equally well warm or cold, and always feels like more effort than it actually takes.
Anchovy fillets: a secret weapon for depth and umami
Anchovies aren’t about fishiness, they’re about depth. A single fillet can round out a sauce, balance acidity, or bring a salty punch where salt alone would fall flat. Ours come packed in olive oil and are delicate enough to melt into whatever you’re cooking.
How to use them: Melt a couple with garlic and chilli flakes for a midnight pasta that never disappoints. Chop finely and whisk into a lemony vinaigrette for grilled zucchini or a panzanella. Or layer one onto a slice of buttered bread with a caper or two…you’ll see.
Giant green olives: aperitivo, elevated
Big, juicy, and full of flavor, our giant green olives are more than a garnish, they’re a statement. Keep a jar in the fridge and they’ll find their way into everything from aperitivo spreads to last-minute lunches.
How to use them: Toss with orange zest, olive oil, and rosemary for a quick pre-dinner snack. Scatter over a summer focaccia with sea salt. Or mix into a salad of carrots, celery and spring onions for something bright and satisfying on a hot day.
Lemon juice: brightness in a bottle
Fresh lemons are wonderful. But sometimes, you need citrus without the slicing, squeezing, or seeds. Casa Rinaldi’s lemon juice is sharp, clean, and always ready. It’s not a shortcut, it’s a staple.
How to use it: Use it to wake up grilled fish or chicken, mix with olive oil and mustard for a quick dressing, or drizzle over steamed green beans, potatoes, or lentils. A splash in sparkling water doesn’t hurt, either.
Bonus essential: a sweet touch to your summer cheese boards
This collection of fruit mustards and wine jellies from Mantova brings a bold twist to summer cheese boards. Think candied vegetables, spicy-sweet pairings, and rich, wine-infused spreads.
How to use them: Pair fig or quince mustard with aged cheese, green tomato mustard with charcuterie, or Lambrusco jelly with soft cheese and bread. You won’t regret it!
Explore the full Vizi e Virtù collection
These aren’t just ingredients, they’re tools, flavors, and ideas. They let you improvise, keep things light, and still eat well when it’s too hot to think. In an Italian summer, food doesn’t have to be complicated, it just has to be good.
Buona estate e buon appetito!