Resources > Food > Condiments > Soffritto

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In the culinary world you may see both Soffritto (Italian) or Sofrito (Spanish). Neither is misspelled. The two terms refer to the Italian and Spanish takes on a Fat-based flavor base. In this Resource Page we will focus on a Soffritto. If you want to learn more about Sofrito, the Spanish iteration (made with Minced Aromatics such as Garlic, Onion, Bell Peppers and Tomatoes) follow the link above.

“Soffritto” means “underfried” in Italian and it is a preparation of lightly browned Minced Vegetables. Though it was once called “False Ragout” (because it can taste like a meat sauce), Soffritto is not a standalone dish. Essentially, Soffritto is the Italian version of a Mirepoix and is the foundation/base of many Tuscan Sauces and dishes.

Culinary Uses

Soffritto can be made with Whole Butter (Northern Italy) but is most often made with Olive Oil in the rest of Italy (especially Southern Italy), a minced Allium of some sort (Shallots, Leeks, Onions, Garlic, etc.) and Herbs. A minced Carrot and/or Celery can be added making a Soffritto more like a Mirepoix, which as we know, is made with Whole Butter. The whole mixture is slowly and carefully Sweated (lighter colors) or Sautéed (darker colors), depending on the desired level of Browning for your final use.

Soffritto is a classic component of Italian dishes such as Risotto.

Gluten Free


Low Fat


Low Calorie