KITCHEN PRACTICE 1 — Pantry Audit
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Chapter: Italian Cookery 1 — Foundations & the Italian Pantry

TASK
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Audit your own pantry against Chapter 1's own list, and note which
missing items are needed soonest.

WHAT TO DO
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Go through the chapter's own pantry section item by item and check
off what you already have on hand:

  [ ] Extra virgin olive oil (for finishing)
  [ ] A more neutral olive oil (for actual cooking heat)
  [ ] Canned San Marzano (or at least good-quality) whole peeled tomatoes
  [ ] Parmigiano-Reggiano (a real wedge, not pre-grated)
  [ ] Pecorino Romano
  [ ] 00 flour
  [ ] Semolina flour
  [ ] Fresh garlic
  [ ] Fresh basil
  [ ] Coarse sea salt

Then look ahead at what's coming:

  - Chapter 2 (fresh pasta dough) needs 00 flour and eggs — if you're
    missing 00 flour, that's the most urgent gap, since it's needed
    almost immediately.
  - Chapter 4 (tomato sauce) needs your canned tomatoes and aromatics
    (garlic, basil) — the second most urgent gap.
  - Parmigiano-Reggiano and Pecorino Romano keep well in the fridge
    wrapped in wax paper, so buying them a little ahead of when
    you'll actually use them (Chapter 5 onward) is fine.

WHY THIS MATTERS
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Unlike Japanese Cookery's dashi components (which are often unfamiliar
Japanese-specific items you may need to source from a specialty
shop or order online), most of this chapter's pantry is available at
a well-stocked ordinary supermarket — the real work here is choosing
the better version of an ingredient you may already buy a lesser
version of (pre-grated cheese, generic canned tomatoes), not sourcing
something exotic. Doing this audit now means Chapter 2 doesn't stall
on a missing bag of flour.