Italian Food

Italian Food

Header product — groups all Italian dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Pasta bowl (ragu)

Fresh or dried pasta with slow-cooked beef and pork ragu. Contains gluten, egg, dairy.

Pasta bowl (pesto)

Fresh or dried pasta with house-made basil pesto, parmesan, and cherry tomatoes. Contains gluten, egg, dairy, and tree nuts.

Pasta bowl (amatriciana)

Pasta with guanciale (cured pork cheek), tomato, and pecorino. Contains gluten, egg, and dairy.

Arancini (rice balls)

Crumbed and fried risotto rice balls filled with ragu and mozzarella. Contains gluten, egg, and dairy.

Porchetta roll

Slow-roasted Italian pork belly with herbs and crackling in a crusty roll. Contains gluten.

Italian sausage roll

Fennel and chilli Italian sausage in crusty bread. Contains gluten.

Supplì (Roman rice croquettes)

Roman-style fried rice croquette with tomato and mozzarella. Contains gluten, egg, and dairy.

Bruschetta

Toasted sourdough with fresh tomato, basil, garlic, and olive oil. Contains gluten.

Tiramisu

Mascarpone and espresso dessert with savoiardi biscuits. Contains gluten, egg, and dairy.

Gelato (2 scoops)

Italian-style ice cream — multiple flavours. Contains dairy and egg. Some flavours contain tree nuts.

Cannoli

Fried pastry shells filled with sweetened ricotta. Contains gluten, dairy, and egg.

Italian coffee (espresso or macchiato)

Short black or macchiato. Dairy in macchiato.

Beef mince (for ragu)

Blend with pork mince for authentic ragu.

Pork mince (for ragu)

Pork belly (for porchetta)

Bone out, score skin, roll with herbs.

Italian pork sausages (fennel and chilli)

Source from Italian butcher or deli.

Guanciale (cured pork cheek)

For amatriciana — substitute with pancetta if unavailable.

Pancetta (diced)

For pasta sauces.

Fresh pasta (tagliatelle or pappardelle)

Contains gluten and egg — must declare.

Dried pasta (rigatoni, penne, or spaghetti)

Contains gluten — must declare.

Arborio rice (for arancini and suppli)

Short grain risotto rice.

Sourdough bread (for bruschetta)

Contains gluten.

Crusty Italian bread rolls (for porchetta and sausage)

Contains gluten.

Savoiardi biscuits (ladyfingers, for tiramisu)

Contains gluten and egg.

Cannoli shells (bought or house-made)

Contains gluten.

Panko breadcrumbs (for arancini crumbing)

Contains gluten.

Plain flour (for arancini dusting)

Eggs (for arancini crumbing, pasta, and tiramisu)

Egg allergen.

Mozzarella (fresh, for arancini and suppli)

Dairy allergen.

Parmesan (finely grated)

Dairy allergen. Use on pasta and arancini.

Pecorino romano (for amatriciana)

Dairy allergen.

Mascarpone (for tiramisu)

Dairy allergen.

Ricotta (for cannoli filling)

Dairy allergen.

Thickened cream (for tiramisu and gelato base)

Dairy allergen.

Full cream milk (for gelato base)

Dairy allergen.

Butter

San Marzano canned tomatoes (DOP)

Best quality — essential for ragu and amatriciana.

Tomato paste

Fresh basil (large quantities)

For pesto and bruschetta — buy weekly.

Fresh flat-leaf parsley

Fresh rosemary

For porchetta.

Fresh sage

For pasta and porchetta.

Fresh thyme

Fennel seeds (for porchetta and sausage)

Dried chilli flakes

Garlic

Extra virgin olive oil

Buy in bulk — used extensively.

Vegetable oil (for frying arancini)

Red wine (for ragu)

Use a drinking wine — cheap cooking wine ruins ragu.

Bay leaves

Salt and black pepper

Espresso coffee (for tiramisu and coffee service)

Strong shot — use quality beans.

Kahlua or dark rum (for tiramisu)

Optional — can omit for alcohol-free version.

Cocoa powder (for tiramisu dusting)

Caster sugar

Icing sugar (for cannoli and desserts)

Pine nuts (for pesto)

Tree nut allergen — must declare.

Basil (for pesto)

Same as fresh basil above.

Gelato base mix or bought gelato

Buy from Italian gelato supplier — multiple flavours. Dairy and egg allergens.

Pistachio paste (for pistachio gelato)

Tree nut allergen.

Hazelnut paste (for chocolate hazelnut gelato)

Tree nut allergen.

LPG burner and large heavy-based pot

For ragu, amatriciana, and pesto pasta.

LPG bottles and regulator

Commercial deep fryer

For arancini, suppli, and cannoli shells.

Large stock pot (for pasta boiling)

Must boil large volume of salted water.

Commercial oven or camp oven

For porchetta — must reach 220°C for crackling.

Rotisserie attachment (optional for porchetta)

Gas rotisserie gives even cooking.

Gelato display freezer

For gelato service — must maintain below -14°C.

Espresso machine

For coffee service — must be capable of high volume.

Bain-marie / food warmer

For ragu, amatriciana, and arancini above 60°C.

Pasta tongs and ladle

Squeeze bottles

For olive oil and sauces.

Prep table and cutting boards

Small bar fridge

For dairy, proteins, and fresh pasta below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power — gelato freezer and espresso machine draw significant power.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

Italian food stall

Pasta bowls with lids

Deep bowls — must hold pasta and sauce without spilling.

Arancini trays / bags

Porchetta roll paper wrappers

Grease-resistant.

Bruschetta plates / napkins

Bruschetta is casual — serve on napkin or small plate.

Tiramisu cups with lids

Individual serves — 150–200ml cups.

Gelato cups and cones

Waffle cones contain gluten — must declare.

Cannoli bags / boxes

Coffee cups (small espresso)

Wooden forks and spoons

Napkins

Italian food can be messy — be generous.

Takeaway bags

Allergen information card

Gluten, dairy, egg, tree nuts all present — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Deep frying safety compliance

Class F fire extinguisher mandatory for arancini and cannoli frying.

Temperature control compliance

Ragu and pasta above 60°C, gelato below -14°C, dairy below 5°C.

Gluten allergen declaration

Fresh and dried pasta, bread rolls, arancini breadcrumbs, tiramisu biscuits, and cannoli shells contain gluten — must declare.

Dairy allergen declaration

Mozzarella, parmesan, pecorino, mascarpone, ricotta, cream, milk, and gelato contain dairy — must declare on all affected products.

Egg allergen declaration

Fresh pasta, arancini crumbing, tiramisu, and cannoli filling contain egg — must declare.

Tree nut allergen declaration

Pine nuts in pesto, pistachios and hazelnuts in gelato — must declare prominently.

Allergen labelling compliance

Gluten, dairy, egg, and tree nuts all present — comprehensive allergen display required.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

Generator required for gelato freezer and espresso machine.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

Gelato freezer and espresso machine draw significant load.

Cooking oil

For deep frying arancini and cannoli.

Oil disposal service

Fresh pasta

Buy fresh daily or make in-house — significant labour.

San Marzano tomatoes

Premium ingredient — buy in bulk cases.

Parmesan and pecorino

Aged Italian cheese — significant cost. Buy in blocks, grate fresh.

Gelato stock

Source from Italian gelato supplier — maintain cold chain.

Espresso beans

Quality beans essential — buy from specialty roaster.

Pine nuts

Premium nut cost — buy in bulk.

Italian specialty ingredients

Guanciale, San Marzano tomatoes, DOP-certified products — establish account with Italian wholesale grocer.