Chef David Nayfeld is the lauded chef behind San Francisco taverna, Che Fico. He may have earned his chops working in kitchens across the globe—including Eleven Madison Park in New York City, and Tickets in Barcelona—but the contents of his fridge reveal that he’s always got a soft spot for Italy.
Here are five of his staple items, and why.
Hard Cheese
I always have a hard cheese in my fridge—either a Pecorino Romano or a Parmigiano-Reggiano aged 24 months. I have them because they play a great role in seasoning a lot of different foods, are useful in any pasta dish, and can last a long time without my worrying if they’ll go bad.
Oil-Cured Anchovies
I have these for the same reason as the cheeses—they are great for seasoning, and long-lasting.
Crushed Calabrian Chilis
These are also for seasoning, and also last a long time. They’re a nice, stress-free way to add flavor to any type of food.
Good Quality Butter
I always like to have on hand a high-end butter, like Irish grass-fed butter, that I can use for toast in the morning.
Preserves
We make a ton of preserves, and I always have two or three jars from Che Fico Alimentari around, which are fantastic for breakfast. With the great breads we get in San Francisco, having the jams is really nice. They’re also perfect for adding sweetness to a marinade or a sauce.