MISIPASTA Pantry

The essentials behind Missy’s cooking. The producers she trusts. The flavors that have become distinctly hers.

Buttery Taggiasca olive oil from the Armato family’s stone mill in Liguria. Full-bodied balsamic from Acetaia San Giacomo. Peperoncini for a measured touch of heat.

Missy’s obsession: wild fennel pollen, hand-harvested from Tuscan blossoms. Floral, herbaceous, fragrant with anise. Her finishing touch for roasted meat, fish, chicken.

The MISIPASTA Pantry. Everything essential to cooking through Missy’s lens.

Includes: Olive Oil, Balsamic Vinegar, Red Wine Vinegar, Calabrian Chili Peppers, Semi-Dried Tomatoes, Peperoncini, Fennel Pollen, Coffee, Capers, Chickpeas, Anchovies.