battuto

Battuto is a term from Italian cuisine referring to a finely chopped mixture of aromatics and, in some cases, small amounts of meat used as a flavor base for many dishes. The core components are typically vegetables such as onions, celery, and carrots, minced very finely. Depending on the recipe and region, other ingredients such as pancetta, prosciutto, garlic, herbs, or pepper may be added.

Preparation and use vary by locale. Battuto is usually prepared by knife and can be left slightly coarse or even paste-like, depending on the recipe. When battuto is sautéed in oil or fat until soft and fragrant, it becomes soffritto, which is the cooked base used to develop the flavors of soups, sauces, braises, and stews. In some contexts, battuto may also refer to a raw meat and vegetable mixture used at an early stage in a sauce or ragù, though the distinction between raw battuto and soffritto is more common in many Italian kitchens.

Regional variations exist in terms of ingredients and emphasis. Northern, central, and southern Italian cuisines each have their own preferred combinations and nomenclature, but the underlying purpose remains the same: to provide a flavorful foundation for a wide range of dishes. Battuto is typically prepared fresh for immediate use, but it can be refrigerated for a day or two or frozen for longer storage.

In culinary references, battuto is described as the preparatory stage that precedes soffritto, marking the transition from raw aromatic chopping to a developed cooking base.