TuscannativeandaccomplishedhomecookGiuliaScarpaleggiasharesthewholesome,comforting,andnostalgicrecipesofcucinapovera--Italianpeasantcookingthatisequalpartsthrifty,nourishing,anddelicious.TheItalianscallitl’artedell’arrangiarsi,orthe“artofmakingdowithwhatyou’vegot.“Thiscenturies-oldapproachtoingredientsandtechniques,knownascucinapovera,orpeasantcooking,revealsthesoulofItalianfoodatitsbest.Itstartswiththehumblestcomponents--beansandlentils,inexpensivefishandcutsofmeat,vegetablesfromthegarden,rice,pasta,leftovers--andthroughtheingenuityandresourcefulnessofthecook,resultsinunforgettablydeliciousandsatisfyingmeals.In100recipes,CucinaPoveracelebratesthebestofthistradition,fromtheauthor’sfavorite,pappaalpomodoro(akaleftoverbreadandtomatosoup),toFlorentineBeefStew,NettleandRicottaGnudi,andSicilianWatermelonPudding.Soulsatisfying,superhealthy,budget-friendly,andeasytomake,it’sexactlyhowsomanyofuswanttoeattoday.
