Let’s bust a myth straight away: you do not need a Michelin budget to cook delicious Italian food. I said what I said.

This list right here? It’s my secret weapon—a no-fuss Italian shopping list born from my years as a permanently skint university student on a never-ending “diet.” Spoiler: I prioritised flavour over macros. Always.

You can grab the full list for free [right here—yes, really] (insert link), and follow along as I show you how I use every item to whip up comforting, affordable Italian meals that taste like you know a nonna.

This is a pantry-only list. No fresh ingredients. Why? Because I want you to stock up once, stash it all away, and always have the building blocks for a proper Italian meal—even if payday is a week away and your fridge looks like a crime scene.

Forget chopping onions, carrots, and celery like you’re auditioning for MasterChef. I keep a stash of stock cubes in every flavour—vegetable, chicken, beef—and use them as a shortcut to rich, umami flavour.

🧂 Zia’s tip: Dissolve ¼ of a cube in a splash of water and use it to sauté your ingredients instead of oil. Or do a sneaky half-water, half-oil combo to keep calories down without losing flavour. Just taste as you go, or you’ll end up with a salt bomb.

No time (or budget) for fresh fish? Same. I always keep tuna, sardines, and anchovies in the cupboard. Go for ones in spring water if you’re feeling virtuous—or grab the ones in oil if you’re not counting anything but how many bites you’re taking.

🥫 Use anchovies as a flavour bomb in sauces (they melt beautifully in hot oil) or make them the star of the show in a quick pasta alle acciughe.

Let’s be real—soaking dried beans overnight is a level of commitment I reserve for emotional support animals. I use canned pulses (chickpeas, cannellini beans, lentils) for everything from soups to pasta dishes.

💸 They’re cheap, full of protein, and perfect if you’re feeding vegetarians, vegans, or anyone who doesn’t want to eat fish five nights a week.

You saw this coming. I always have multiple shapes of pasta on hand—because pasta is therapy and you never know what kind of day you’re cooking for.

🍝 I also keep a pack of gluten-free pasta for when my niece visits, and either Arborio or Carnaroli rice for risottos. Don’tbuy the “easy cook” rice—it's a crime against Italian texture.

Your Italian herb starter pack = basil, sage, rosemary, and parsley. I keep these dried, along with chili flakes, chili powder, and whole chilies (because spice is life). Add coarse sea salt for boiling pasta like a real Italian, and of course, black pepper.

🌿 Pro tip: Add herbs toward the end of cooking to keep their aroma alive.

Grab your free shopping list now and stock up like you mean it. I’ll be sharing the easiest, yummiest, budget-friendly Italian recipes that use these exact staples—no waste, no weird ingredients, and no judgement if you're cooking in pyjamas.

👉 Click here to download the free list and get cooking like a Zia on a mission.