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
Italian cuisine all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish. "Spaghetti alla puttanesca" is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known also for its "mozzarella" production (especially from the milk of water buffalo) that's used in a variety of dishes, including "parmigiana" (shallow fried eggplant slices layered with cheese and