Why stock up on imported pancetta and Pecorino--even pasta--when some of the best artisanal Italian pantry staples are made in the U.S.A.?
1 McEvoy Ranch's peppery Olio Nuovo is a seasonal favorite of California chefs. $42; mcevoyranch.com
2 Brooklyn's Brucie restaurant dries its house-made fusilli. $6; 347-987-4961
3 Made in New Mexico, Aceto Balsamico of Monticello is cask-aged for 12 years. $150; organicbalsamic.com
4 Wineforest dried wild porcini are foraged during the mushroom's brief season so you can make risotto whenever you want. $12; wineforest.com
5 With its floral anise flavor, Pollen Ranch fennel pollen gives instant Italy when sprinkled on chicken, fish, and pastas. $8; pollenranch.com
6 Who needs San Marzanos? Jersey Farms cans its crushed tomatoes within 24 hours of picking. $9 for three cans; primiziefinefoods.com
7 Allstar Organics Chili Pepper Flakes add spice sustainably. $12; allstarorganics.com
8 Salvatore Bklyn makes some of the freshest ricotta by hand. $10; salvatorebklyn.com
9 Cayuga Pure Organics grows emmer, the grain also known as farro, in upstate New York. It's great in salads or "farrotto," a twist on risotto. $6; cporganics.com
10 King Arthur created a Vermont clone of finely milled 00 flour, used for the crispest pizza crusts. $7; kingarthurflour.com
11 Grown and ground in South Carolina, Anson Mills Rustic Coarse Polenta Integrale is just what you want with roast meat. $8; ansonmills.com
12 Askinosie Chocolate Hazelnut Spread: Missouri's answer to Nutella. $13; askinosie.com
13 Dancing Ewe Stagionato Pecorino is New York's take on the salty cheese. $25/lb.; dancingewe.com
14 California's Rancho Gordo runner cannellini beans are a must for authentic minestrone. $6; ranchogordo.com
15 Creminelli's pancetta (cured pork belly) puts the "salt" in Salt Lake City. Cue the carbonara. $15/lb.; creminelli.com