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pantry TO kitchen

Pantry to Kitchen's team brings, to sophisticated consumers, the results of over 50 years’ experience in the food and hospitality industry. All products and ideas displayed on the Pantry to Kitchen site are carefully selected and evaluated for you to enjoy in your home.
We wish you, and your guests, a great culinary experience.
PierGiorgio MANNA
Chef / Owner
PASTA Pasta is a very important part, probably the most important, of the Italian diet. Filippo-Tommaso Marinetti, an Italian poet, defined that pasta "is the Italian gastronomic religion" Italian are very picky on chosing the shape (over 300 kind to select from) and the sauce to pair with. Many people suffer from glutine intollerance. Probably the flour are too much processed and refined, that's why is very important to chose the pasta made from ancient grain and not over processed.
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FLOUR CornYellow flour is used to make polenta. A very hearty meal specially used in the mountainous area in the northern part of Italy. It was very useful to feed a large family, used like a bread accompanied with juicy stews, sauerkraut and many other recipes.
RICE Rice always been the largest source of food around the world. Lot's of people will survive only with a cup of rice. In Italy we have 3 major kind of rice, mostly used to make the creamy delicious Risotto. The basic Arborio, the most economic is the most widely used. The Vialone Nano grown and used in the Po Valley around the city of Mantua. Used for local sausage risotto or nearby Venice with seafood. Carnaroli is the King. Grown in the Piemonte / Lombardy area, around the city of Vercelli is the favorite by the Chefs. It has more amid's content, resulting in very creamy risottos. Famous in Milan is the ossobuco with saffron risotto.
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SAUCES San Marzano tomatoes are the best to make tomato sauce, the base sauce for pastas and many other dishes.