The Essential Italian Pantry

Cheese: Parmigiano, Pecorino toscano (Sheeps milk), Pecorino romano
         Ricotta, Mozzarella 
Pasta: Lasagne,Spagetti,


Extravirgin olive oil / Cheap olive oil for cooking
Red onions
Corn oil for frying
Fresh parsley
Wine: white, red, Lambrusco, Pinoli, Asti, Brachetto,
Celery 
Carrots
Lemons
Unsalted butter
Gnocchi 
Spaghettini for liquid sauces (e.g. aglio e olio or clam sauce)
Eggs
Rice
Polenta (cornmeal)
Capers
Flour
Anchovies -- an open jar
Sugar
Kosher Salt	
Bread crumbs
Dried beans: fagioli all'uccelletto, cannellini, borlotti(cranberry), lentils
Dried porcini -- excellent for risotto and handy for flavoring stews
Tomato paste (an open tube)
Canned tomatoes and a bottle of tomato puree
Bullion cubes
Nutmeg pods and a small grater
Fresh rosemary and sage (we don't care much for dried)
Cinnamon sticks -- useful in some desserts
A chunk of unsoaked baccalà
Dried red peppers
Red & green peppercorns packed in vinegar (nice in sauces, especially for steak)
Black peppercorns & grinder
Mayonnaise (real)
Ground espresso coffee
Olives: black, green
Walnuts
Almonds
Chestnut flour, when it's in season
Sottoli -- vegetables packed in oil, as an antipasto
Vanilla
Baking Powder	
Dried herbs/spices: oregano, nipitella (a type of thyme), coriander (whole), cumin, curry powder, and juniper berries
Lemons
ginger
onions
garlic (powder, in oil, whole)
chicken stock (in the can keeps forever)
canned tomatoes (I like 6 in 1 Brand, All Purpose Ground Tomatoes with added Extra Heavy Puree - It's not an Italina brand but I have tried them all and I like it best)
Pasta (Barilla and De Cecco for everyday; good high end pastas - Giuseppe Coocco, Rao's, and La Dispensa di Giuditta)
Cumin, coriander, sesame seeds, fennel seeds, smoked paprika, saffron, dried oregano, dried thyme










And on the windowsill, in summer, a basil plant.