The Italian pantry rests on a foundation of simple, high-quality staples. The two most iconic foods are la pizza and la pasta, both of which are feminine nouns. A basket of il pane (bread) almost always appears on the table, and il riso (rice) — particularly in northern regions — forms the basis for creamy risottos. A warming bowl of la zuppa (soup), whether a hearty minestrone or a delicate broth, is another classic opener or light meal.
Cheese plays a supporting role in nearly every Italian meal. The general word for cheese is il formaggio, which you'll see grated over pasta or served as part of an antipasto. To round out a dish, Italians rely on a small set of essential seasonings: il sale (salt), il pepe (pepper), and lo zucchero (sugar — note the unusual masculine article "lo," which is used before words beginning with s+consonant).
Fats and acids tie Italian cooking together. L'olio d'oliva (olive oil) is poured generously over bread, salads, and pasta, while l'aceto (vinegar) brightens salads and marinades. Il burro (butter) appears less often than in northern European cooking, but it's still used in pasta sauces, baked goods, and richer northern dishes. Knowing these basics lets you read most Italian recipes and menus with confidence.