Browsing Epicurious.com today, I read that Mario Batali, 2002 James Beard awardee for the best chef in New York, always keeps the following in his pantry:
Extra virgin olive oil
Salt-packed capers
Salt-packed anchovies
Homemade bread crumbs
Dry pasta
Frank's hot sauce
Champagne
Tomato paste in a tube
Dijon mustard
Bottarga
Coarse sea salt.
And no butter because he considers it "unsophisticated." It has to be olive oil, natch. Seems I'm not doing too badly--all I need to do is stock up on champagne and bottarga, which I just found out is the supersized version (it's roe of mullet or tuna) of the itlog ng isda which my sisters and I would fight over, just like we would wrangle over the choicest bits of bangus belly. Nyahahah
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