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The Pantry

Base preparations as reusable structures that quietly hold everything together: sauces, emulsions, doughs, stocks, and similar fundamentals that give dishes their shape, texture, and backbone.

What sits underneath often shapes the final experience more than what sits on top.

Nothing here is meant to stand alone. Each element exists to be folded, layered, or transformed into something else.
A béchamel, a mayonnaise, or a properly tuned rice are not endpoints but stable platforms that support everything built on top of them.

Control matters more than creativity at this level. Ratios, timing, temperature—small shifts decide whether something holds or breaks. When done right, they disappear into the background and simply work.

Keeping these elements separated from final assembly changes everything. It keeps execution clean, predictable, and far less chaotic when things get complex, securing repeatable quality.

Lovage-Savory Pesto
This pesto features lovage and savory. Two herbs that aren’t always easy to find, but that can be grown beautifully in a terrace garden and offer lovely edible flowers as well. It is a gourmet addition that pairs greatly with fish, white meat, or simply tossed with spaghetti or linguine.
The Food DiaryLuca Mennoia
Sushi Rice
Sushi rice is foundational—when mishandled, the entire preparation fails. In Japan, apprentices focus on it before anything else. This method provides a reliable process for consistent results. Requires a rice cooker and careful timing.
The Food DiaryLuca Mennoia
Teriyaki Sauce
Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.
The Food DiaryLuca Mennoia
Handmade Burnt-Wheat Orecchiette
Once a poor farmers’ substitute made from burnt wheat flour, “grano arso” orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
The Food DiaryLuca Mennoia
Lomo Adobado
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour’s palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
The Food DiaryLuca Mennoia