Tegame
A wide, shallow copper or tin-lined pan: soffritto first, then the sauce that clings to pasta like a second language.
Italian cuisine · Cookware
Italian hearths
The pots, disks, and ovens that make Italian food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Italian cooking · Open the Italian pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Fish kettle
A long, narrow pot with a rack: a whole fish poached in court-bouillon and lifted out in one piece.
Pasta pot
A tall pot of fierce salted water: the other half of every Italian sauce that finishes in the tegame.
Moka pot
A three-chamber aluminum pot: stove espresso for a house that does not own a machine.
Paiolo
A unhandled copper pot: polenta stirred in the same vessel that hung over Alpine fires.
Mezzaluna
A crescent blade with two handles: herbs and soffritto chopped the way an Italian board still wants.
Keep cooking
The Italian pantry, pots, and table
The spices, mixes, and hearths that belong to Italian cooking — then the people around them, and the kitchens still joining the table.
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