soffritto

Soffritto is a foundational flavor base in Italian cooking. The term derives from soffriggere, meaning to fry lightly, and refers to a mixture of aromatics that is sautéed in fat to release their flavors. In many regional kitchens it is called battuto when prepared raw, and soffritto when cooked.

Typically, soffritto consists of finely chopped onion, carrot, and celery (the traditional Italian trinity), with garlic added in some regions. The proportion and inclusions vary by region: in the north olive oil is common and butter may be used; in the south olive oil is standard; pancetta or guanciale may be included in parts of Emilia-Romagna or Lazio.

Preparation is gentle: the vegetables are sautéed over low heat in olive oil, sometimes with animal fat, until they soften and become translucent but not heavily browned. The goal is to extract sweetness without burning.

Soffritto serves as the base for many dishes, including tomato sauces, ragù, risotto, stews, and soups; after the soffritto is ready, other ingredients such as meat, tomatoes, and wine are added to build the dish.

Regional terminology varies: battuto refers to the raw minced mixture that can be cooked as soffritto; trito is another word for minced vegetables. Soffritto is analogous to other culinary bases such as mirepoix in French cuisine or the holy trinity in Cajun and Creole cooking.