An Italian aromatic base made from finely chopped onions, carrots, celery, and herbs slowly cooked in olive oil until soft, used as the foundation for sauces and braises.
From Italian 'soffriggere' meaning 'to fry gently' or 'under-fry,' derived from Latin 'sub' (under) and 'frigere' (to fry). This technique has been central to Italian cooking since medieval times.
Soffritto is Italy's answer to French mirepoix, but the slow cooking process transforms the vegetables into a sweet, concentrated base that melts into dishes. The gentle heat develops natural sugars without browning, creating a completely different flavor profile than quickly sautéed vegetables!
Complete word intelligence in one call. Free tier — 50 lookups/day.