Cucina Povera
Cucina povera — literally “poor kitchen” — is not about lack, but about making the most of what you have. It is a way of cooking built on simple ingredients, careful use of resources, and an instinct for turning very little into something satisfying.
At its heart, it is about economy. Bread is never wasted, vegetables are used fully, and simple ingredients are treated with care.
This page brings together the recipes on this site that reflect those principles. Simple cooking, minimal waste, and making the most of what is to hand
Pane Fritti alla Liguria
Pane Fritto con Sardine (Liguria-style) OK, first off, anchovies would be far more authentic, but in the rest of the world sardines are available in
Italian Lentil Soup (Zuppa di Lenticchie)
A rustic lentil soup like Zuppa di Lenticchie is a classic example of cucina povera, because it relies on stored lentils, basic vegetables. The best
Minestrone
A proper use-what-you-have soup. Minestrone changes with the seasons, but always brings together vegetables, beans and pasta in a light, flavourful broth.
Frittata
A simple, flexible dish that makes the most of what you have. Eggs form the base, and almost anything can be added — vegetables, herbs,
Caponata
A Sicilian dish of aubergine with tomatoes, vinegar and a touch of sweetness. It is rich, soft and slightly sharp, and improves if left to