Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals

(Hardback)

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Description

The Italians call itlarte dellarrangiarsi, or the 'art of making do with what youve got'.This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes,Cucina Poveracelebrates the best of this tradition, from the authors favourite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, its exactly how so many of us want to eat today.

Reviews

Italian cooks are known for their ability to turn humble ingredients into delicious food. But in the hands (and kitchen) of Tuscan food writer Giulia Scarpaleggia, the art ofla cucina poverashines with new allure. Giulias deep knowledge of and respect for her native countrys culinary traditions come through in every recipe of this beautifully photographed book.Domenica Marchetti, author of Preserving Italy
For resourceful home cooks who prefer a farm-to-table approach and Italian flair, this book is a must.Publishers Weekly
I rarely open a cookbook and want to make several recipes immediately. But it happened! Here is a creative yet practical book with stunning photos. The produce-forward dishes remind me of Cal-Ital cooking in upscale restaurants, yet the ingredients are humble. Its a cookbook worth adding to your stack.Dianne Jacob, author of Will Write for Food
Cucina Poverainvites you into the heart of Italian home cooking with open arms, and reminds you that good food isand always has beensimple, sustainable, and cheap.Giulias writing is as beautiful and warm as the dishes she makes; this book is an essential resource for any Italian-food lover, but itll also make you want to run to the kitchen andcook.Meryl Feinstein, founder of Pasta Social Club

Author Bio

Giulia Scarpaleggiais a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls Kitchen, was named bySaveuras 2019s best food culture blog. Scarpaleggia lives in Tuscany with her parents; grandparents; husband/photographer, Tommaso; and daughter, Livia. Her favourite comfort food is pappa al pomodoro (Tuscan tomato soup) the ultimate in cucina povera. Find her on Instagram at @julskitchen.