Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Cypriot cuisine in tomato sauce (Greek: "yiahni" or Turkish: "yahni") but more usually simply prepared and dressed with olive oil and lemon. On some days, even olive oil is not allowed. These meals often consist of raw onion, raw garlic, and dried red chili which is munched along with these austere dishes to add a variety of taste, though this practice is dying out. Popular seafood dishes include calamari, octopus, cuttlefish, red mullet ("parpouni/barbun"), sea bass ("lavraki/levrek"), and gilt-head bream ("çipura"). Octopus, due to its peculiar taste and texture, is made into a "stiffado" (stew) with red wine, carrots, tomatoes, and onions.