This is a list of 20 Italian vegetable combinations, each one paired with the cheese and seasoning that bring out its flavour. You can use every combination on pizza, with pasta, in a risotto or in a frittata, so you can cook a proper meal with whatever vegetables you find at the market.
Take mushrooms, for example. Sauté them in olive oil with garlic, then stir them into rice for a risotto, toss them with tagliatelle, fold them into eggs for a frittata or serve them beside meat as a side dish.
In Italy, the market decides the menu. If the artichokes are beautiful, we cook artichokes, and if the tomatoes are at their peak, they become the star. Use one or two vegetables at a time and never in excess, so the flavours don't get lost.
1. Tomato, mozzarella and basil
This classic trio is the foundation of the traditional pizza Margherita.
The fresh, aromatic basil pairs beautifully with the tangy tomato sauce, while the mozzarella adds a creamy, melty texture that balances the acidity of the tomatoes.
Use a simple tomato sauce: no marinara sauce, pizza sauce or Italian seasoning, which do not exist in Italy.
2. Mushrooms, tomato, mozzarella and basil
Adding mushrooms, either regular or porcini, introduces an earthy flavour that complements the umami notes in the tomato sauce. The mozzarella's creaminess and basil's freshness make this combination hearty yet balanced. Don't add too many mushrooms, as they tend to release water when cooking.
3. Eggplant, tomato, ricotta salata and basil
This combination, inspired by Sicilian flavours, is the one of pasta alla Norma.
The fried eggplants add a slight bitterness and a crispy texture, while ricotta salata brings a salty, crumbly contrast.
Salted ricotta is not the usual ricotta: the salt is used to preserve it for longer, so it is hard and can be grated.
If you cannot find it, you can substitute it with Pecorino or Parmesan. For a lighter version, grill the eggplants instead of frying them.
4. Zucchini and smoked scamorza
The mild, sweet flavour of fried or grilled zucchini pairs well with the deep, smoky taste of smoked scamorza, with a contrast between the crispy zucchini and the gooey cheese.
If you cannot find smoked scamorza, use another strong spun-paste cheese like provolone.
5. Cherry tomatoes, mozzarella or burrata and basil
Cherry tomatoes add sweetness and acidity, balanced by the rich, buttery texture of mozzarella or burrata, and basil gives a peppery, fresh flavour. It is practically a melted Caprese, but do not even think of adding balsamic vinegar.
6. Roasted peppers, mozzarella, Parmesan and basil
The sweetness of roasted peppers complements the creamy mozzarella and the sharp, salty Parmesan, and basil adds a fresh, aromatic touch.
On a pizza, this is NOT pepperoni pizza.
7. Radicchio and gorgonzola
The bitterness of red chicory contrasts with the sharp, pungent flavour of gorgonzola. In Italy this combination is used on pizza, in risotto, with gnocchi, or even served raw as antipasto. Radicchio takes longer to cook, so roast it in the oven for a few minutes first, and keep the rest in the fridge as a side dish for another meal.
8. Zucchini flowers and ricotta
This is a delicate combination for summer, when zucchini flowers are blossoming. Their soft texture pairs with the mild, creamy ricotta. Ricotta is not a fat cheese, so add a drizzle of extra virgin olive oil to stop the flowers from burning. If you have flowers left over, make zucchini flower fritters, a quiche or a frittata.
9. Pesto and stracchino
The herbaceous Genovese pesto blends with the soft, mild stracchino, a creamy combination that is rich without being overpowering.
10. Artichokes, sun-dried tomatoes and scamorza
The combination of artichokes and sun-dried tomatoes balances the subtle earthiness of the artichokes with the intense, tangy sweetness of the tomatoes, and scamorza adds a smoky, creamy element. Use fresh artichokes: canned ones can be too acidic because of the vinegar, and frozen ones release water.
11. Rocket, cherry tomatoes and Grana
Rocket and cherry tomatoes are added raw at the end, often with a few flakes of Grana cheese.
They work well with many pizzas.
12. Broccoli rabe and sausage
Broccoli rabe and sausage is a classic in Naples, salsiccia e friarielli.
For a vegetarian version, replace the sausage with a strong cheese like provolone.
13. Potatoes
Pizza with potatoes is a classic in Rome. Cut the potatoes very thin so they cook thoroughly.
14. Asparagus, egg and Parmesan
Asparagus is perfect with Parmesan cheese and eggs.
More combinations to come!
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