Pantry Essentials.
Olive Oil.
Most Mediterranean kitchens will keep at least two qualities of extra-virgin olive oil, one for cooking and one for using “raw”. It is possible to buy reasonable value olive oil in the UK through Prezzemolo Vitale, which stocks good value/price Italian products. For high quality olive oil I recommend Centonze, Frantoio Curtera and Lorenzo N.5. For cooking I recommend a standard Barbera.
Salt.
Maldon sea salt is indispensable in the kitchen. For salting pasta water the pickiest chefs swear by Himalayan pink salt. This is easily found in food shops and best bought in large quantities as it can be expensive when bought in small quantities. Good quality salt - just like sugar - is fundamental in producing tasty foods.
Pasta.
It is worth spending money on quality grains as the difference in between an industrial product and artisanal in this category is immense. This is even more so in the case of more processed items such as pasta. At the top of the market I recommend Benedetto Cavalieri and Gentile. The best pasta comes from Gragnano in Italy, though not all producers are equally reputable. Sicily also has some phenomenal quality small-batch pasta makers. Minardo is my favourite, and can be bought online through Meteri. (Who also have an incredibly delicious selection of wines.) Partridges and Prezzemolo and Vitale have a good selection in London. Out of the commercial brands I recommend Rummo and Poiatti.
Black Pepper.
Black pepper is an incredibly potent and elegant spice that adds flavour to dishes during or at the end of cooking. Seasonings also vary significantly in their quality, and it’s really worth investing in good spices, which in addition to being more delicious will require less quantity. The best on the market is from Maricha which can be found at Natoora.