One of the biggest problems being an expat is missing some comfort food. For me it is mostly baked goods. Bagels, Pancakes and other sweets from my childhood. I also miss some of the international foods I grew up on like Chinese, Mexican and Japanese.
I want to share some of my pantry basics. I thought I would start my expat pantry entry with what you need for baking as it seems to be the most confusing.
Already, your normal recipes won’t work as the flour is so different. Baking powder and baking soda are not sold like they are in the USA.
Baking soda is called bicarbonata di sodio and is not in the baked goods section, but rather in the cleaning section of the grocery stores. I find it in a box, but you sometimes find it in a round container too.
Baking powder is called Lievito Instantaneo. There are two kinds of baking powder, one says it is for pizza and savory tarts and the other says it is for cakes and contains vanillina, a chemical vanilla. Until recently, we could not find real vanilla here in Italy, but just this year I have found it. Italians tend to use lemon zest in cakes for sweetening or the powdered vanillina.
I use this one for all my baking. I have real vanilla and add it when I need it.When you want to bake a classic Italian cake, you really need to use the one with for desserts as that is the flavor that Italians want for their memories of Nonna’s dolci.
When baking, one of the biggest difference will be the flour. American all purpose flour has a higher gluten level which means it absorbs more liquid and that changes a recipe.
As an ex-pastry chef, there are so many things that can be variable in a recipe. All the ingredients are a little different. Flour, sugar, eggs and butter.
One of the other things you should do is learn to weigh ingredients.
I still have all my cups and measuring spoons and then after tweeking recipes I like to write them down in weights.
Create your own notebook of your favorite recipes and then pass them on to your Italian friends too.
Some recipes now can be made simply by using Manitoba flour,( Canadian hard wheat) which has a higher protein, is more like All Purpose flour.
Another misconception in American, is that pizza is made with bread flour. In Naples, it is traditional to use a 0 or 00 flour, the lower gluten flour and another secret which I learnt was to use almost 80% water and a long rising time.
( UPDATE- will post the YEAST also!)
We can now find Maple syrup in our local grocery stores or health food stores.
What favorite cookbooks did you bring with you? Here is my list of basics:
( I am posting with my affiliates links, which give me a small percentage if you buy, but don’t affect the price for you in anyway!) just a little way of helping support the site.
I have some more technical books too, will work on setting up a list of my all time favorites!
What books did you bring? Leave suggestions in the comments sections.
Let’s create a virtual library for expats.