Whether it’s the trusty lasagne or hearty osso bucco, chances are you have a favourite Italian dish. Italian cuisine is one of the best-loved flavours in all of Australia and classic Italian meals like chicken parmigana and spaghetti bolognaise are now a staple of the average Australian’s diet. Get to know this diverse cuisine with this quick list of essential but lesser-known Italian ingredients to bring the tastes of Italy to your table.

Bocconcini: are small balls of fresh mozzarella cheese with a slightly sweet, mild flavour. They have a firm texture and are white in colour. Choose either regular (walnut) or baby (cherry) sized bocconcini in pre-packaged tubs from the dairy section of a deli.
Spread on gourmet pizzas, toss through salads or serve with antipasto.

Pancetta: is pork belly that’s coated in salt and spices, rolled into a sausage-shaped loaf and dried. Purchase pancetta from a gourmet deli or from the deli meats section of the supermarket.
Use as a sandwich meat, slice and toss through creamy pastas or serve with cheese platters as a savoury snack.

Capers: are the flower buds of a small, native Mediterranean bush. They have a strong, tangy flavour that develops after curing in vinegar, dry salt or vinegar. Purchase them from the bottled antipasto section of a supermarket or the long-life section of an Italian deli.
Toss through Mediterranean-flavoured salads, use to add tang to mild-flavoured pasta bases or sprinkle over gourmet pizzas.

Prosciutto: is unsmoked Italian pork that has been salted, air-cured and aged. Buy prosciutto from gourmet delicatessens in either pre-sliced packages or have it freshly sliced.
Stir into a bowl of cooked gnocchi coated in marscapone and baby spinach leaves, use as a delicious deli lunch meat with freshly mashed avocado and rocket or place strips over a lamb roast before cooking for a flavourful meal.

Borlotti Beans: are mild-flavoured, reddish-speckled beans that are available either canned or dried. They are an excellent source of fibre and very kid-friendly.
Use dried borlotti beans in soups, casseroles and other slow-cooked meals or use canned borlotti beans in pastas, bakes and curries.

Polenta: is a finely ground yellow or white dried cornmeal that is available in two main forms: instant for quick cooking and regular. It is available from the health food section of a supermarket.
Use as a side dish alongside slow-cooked osso bucco, bake with meat and mushrooms for a tender traditional Italian dish or use instead of potato to make gnocchi.

Radicchio: is an Italian lettuce from the chicory family. It is characterised by red leaves and a bitter taste that complements strong-flavoured foods.
Use with green bean salads for a strong flavour hit, as a garnish on savoury tarts or toss through pasta dishes.

Mascarpone: is a fresh cultured cream made in a similar way to yoghurt that can be used in both sweet and savoury recipes. It has a soft, smooth texture and is creamy yellow in colour. It is available in tubs from gourmet delis and supermarkets.
Serve on pikelets with fresh strawberries, combine with ricotta for a creamy pasta sauce or use in chocolate mousse for a delicious twist.

Balsamic Vinegar: originated in Modena in Northern Italy where it is still produced to this day. It is aged in wooden barrels to give it a unique, dark colour and pungent flavour.
Use as a glaze for chicken, roast vegetables or oysters, drizzle through mashed potato for extra bite or use to marinate strawberries before decorating a pavlova.