Dried pasta is vital for the Italian-rooted chef. Giada De Laurentiis likes both long and short kinds of pasta, with the small, ear-shaped orecchiette being a favorite.

Giada loves carnaroli and arborio rice. The cheaper, high-starch, short-grained arborio cooks faster, and the lower-starch, long-grained carnaroli is more flavorful and firmer.

Per Giada, you can also make face masks by mixing finely ground carnaroli rice with olive oil. The texture of the mixture is great for gentle exfoliation, which yields glowy skin.

Giada loves extra virgin olive oil and sells multiple varieties on her website. She even told Bon Appetit that she eats it "with almost everything."

Her favorite choice seems to be Lucini. In an Instagram video highlighting her go-to Italian store finds, the celebrity chef describes it as being light and easy to cook with.

Giada loves Castelvetrano olives in particular. All the varieties of these olives share a firm texture and a crisp skin, and they taste less salty than other olive types.

Giada advises you have red and white wine vinegars, and balsamic vinegar stocked in your pantry at all times, which lightly enhance all dishes they touch.

Red wine vinegar has a more intense flavor than its white counterpart, which offers a sweeter, milder taste. Balsamic vinegar is thicker and sweeter than red or white vinegars.