Giada defines the term “superfood” a little differently than one might imagine.
From zingy Calabrian chili spread to juicy Cerignola olives, sun-dried tomatoes and anchovy filets from the Amalfi coast, these ingredients impart bold Italian flavor into just about any dish – all while keeping things fresh, light, and above else, deliciously simple. No need to wonder how to pull these ingredients together, either- just turn to Giada’s latest cookbook, Eat Better, Feel Better, for all the guidance you need. Buon appetito!
Eat Better, Feel Better Cookbook
In Giada’s most recent cookbook, she shares how her unique approach to wellness completely transformed her relationship with food—featuring 100 recipes to boost gut health and immunity and nourish your mind, body, and spirit. Use this cookbook as a guide on how to use the ingredients featured below!
Paccheri Pasta
A favorite in Campania, paccheri (from the Neapolitan word for “slap,” for the noise they make when you eat them) might have been invented to smuggle garlic! In the 1800s, the Prussian king tried to prevent Italian export of the pungent stuff, but clever Italians carried it across the border tucked inside these extra-wide pasta tubes. While you can still fit a whole garlic clove inside each one, it’s now usually served with cream sauces or stuffed with sausage or ricotta and baked in a cheesy, bubbly casserole.
Gluten Free Penne Rigate
With a primary focus on the highest quality raw ingredients, Massimo Zero has created a truly superior gluten free pasta – and trust us, we’ve tried a lot! With a blend of corn and rice, this pasta is free of any additives such as emulsifiers, preservatives or thickeners, making it 100% all-natural. Use this gluten free pasta in place of any “regular” pasta in just about any recipe for a delicious alternative – you can even still use the pasta water!
Fratepietro Extra Virgin Olive Oil
Every kitchen needs a versatile extra virgin olive oil, and this one, from a blend of bella di cerignola and coratina olives, is a stunner. The olives are grown on the Fratepietro family estate in Apulia, where they have been cultivating olives for more than 100 years. The olives are cold-pressed just a few hours after they are picked to make this beautifully fruity oil. It’s well-balanced enough to use in your everyday cooking, but has a crisp flavor that shines as a finishing oil. Drizzle it over pizzas, whisk into a quick vinaigrette, or even pool it over some chocolate gelato.
Pomodorini di Corbara
These whole pomodorini (literally, tiny tomatoes) are bite-sized, bell-shaped cherry tomatoes grown around Corbara, a mountainside town in southern Italy. Even more highly prized than the famous San Marzano, these tomatoes are only grown in the region of Campania, and canned quickly and packed in tomato puree to capture their fresh, vibrant flavor. Sweeter than any other variety you’ll ever try, these adorable gems shine in a super-simple tomato sauce simmered with some salty, umami-packed parmesan rinds to balance out their intense natural sugars.
Calabrian Chili Paste
With a mellow, fruity heat that lingers on the palate but won’t overwhelm, there’s just no substitute for the Calabrian chili pepper. This little pepper is essential to lively southern Italian dishes, and it’s so complex and flavorful it can serve as the base for an incredible pasta with just some garlic and olive oil. But don’t stop there: Infuse a spoonful in a bottle of olive oil or in honey for an out-of-this-world pizza drizzle. Spread it on panini or add to a marinade for tuna or other fish. A little goes a long way, which means you’ll get a thousand and one uses out of this little jar.
Amalfi Anchovy Filets
If ever there was an anchovy that could be called a showstopper, this is it. Caught off the Amalfi Coast, these tiny treasures from the Tyrrhenian sea are perfectly salty, savory, and luscious. They’re all you need to take a simple pizza to the next level, or try them layered under fresh chopped tomatoes for a craveable bruschetta. Armatore, the producer, is committed to maintaining old-school fishing traditions alive in the coastal town of Cetara, while practicing 21st-century sustainability.
Sun-Dried Italian Tomatoes
Agnoni is an Italian company with a focus on tradition and preserving the flavors of the past, and their products reflect their dedication. These sun-dried tomatoes all start with local Italian tomatoes, carefully selected and left to dry in the sun, in line with Mediterranean tradition. The result is a deeply flavorful and naturally sweet product that will amp up just about any savory dish. Enjoy on crostini with ricotta and flakey sea salt, or use in an array of pasta dishes, such as Linguine with Sun-Dried Tomatoes.
Bella di Cerignola Olives
Organic Sicilian Oregano
No Italian pantry is complete without a steady supply of oregano. The versatile, fragrant herb is a true staple of Italian cuisine, indispensable in sauces, vinaigrettes, marinades – you name it. This organic dried oregano grown on a small family farm in Sicily is dried right on the branch so there’s no doubt about what you’re getting. For a flavored oil that is as beautiful as it is tasty, thread a few whole branches into a clear glass bottle, then fill with a high-quality olive oil (Italian, naturalmente!). Drizzle over a tomato salad or on a fresh-out-of-the-oven foccacia for a subtle flavor boost.