Soffritto

Soffritto is a fundamental aromatic base of Italian cuisine, with which the making of a great many dishes begins: sauces, stews, soups, risotto. It is the Italian “relative” of the French mirepoix and the Spanish sofrito.

Classic soffritto consists of finely chopped onion, carrot, and celery (often in a 2:1:1 ratio), which are slowly and patiently sweated in olive oil or butter over low heat. The key here is precisely the slowness: the vegetables must not fry but simmer, until they become soft, sweet, and translucent, giving the dish a deep, rich aroma. Sometimes garlic, parsley, or pancetta is added to the base. Soffritto is never served on its own — it is the invisible yet indispensable “soul” of a dish, the firm aromatic foundation on which its whole flavour is built.