Technique
What is Battuto?
Pronounced /bah-TOO-toh/
Definition
Battuto is the raw, finely chopped mixture of vegetables and fat that becomes soffritto once it is cooked.
Battuto means "beaten" — traditionally the onion, carrot, celery, and often lardo or pancetta were chopped together with a mezzaluna until nearly a paste.
The distinction matters on a recipe card: battuto is the prep, soffritto is the result.
Related terms
More technique terms
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Lasagna alla Bolognese
Slow ragù, béchamel, thin pasta. A weekend project worth doing.
Try this recipe
Cacio e Pepe
Two ingredients, zero margin for error.
Next watch
The Briefing
Flags, microphones, and an official statement nobody asked Larry to give.
Quick answer
What kind of peppers do you use for sausage and peppers?
Use two red or yellow bell peppers for sweetness and one green bell pepper for the classic bitter edge. Cubanelle peppers are the Italian-American original — thinner walls, faster cooking, more flavor. Add one long hot or a pinch of chili flake if you want heat.