Sofrito · Italian · Main Course
Sofrito
Born in Italy
“A slow, patient technique where aromatic ingredients meld into the foundation of Mediterranean and Latin American cooking.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention fundamental preparation first
7 in 10 say it's worth it for the versatile across cuisines
4 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Sofrito is the quiet foundation of Mediterranean and Latin American cooking—a slow, patient technique where aromatic ingredients are cut small and sautéed gently in oil until they meld into something greater than their parts. Whether you call it sofregit in Catalonia, soffritto in Italy, or refogado in Portugal, this base layer of flavor does the same essential work: it's where a dish begins to taste like itself. The low, long heat transforms raw aromatics into the backbone that carries everything built on top of it.
What makes this version distinct
Sofrito (Spanish: [soˈfɾito]), sofregit (Catalan: [sufɾəˈʒit]), soffritto (Italian: [sofˈfritto]), sofrit (French: [sofʁi]), refogado (Portuguese: [ʁɨfuˈɣaðu]) or sueztitze (Basque: [s̺ues̻ˈtits̻e]) typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking. The word sofrito derives from the Spanish verb sofreír, meaning 'to stir-fry'.
Signature elements
What people love
- fundamental preparation
- versatile across cuisines
- builds depth from simple ingredients
Know before you go
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