Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals | 誠品線上

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

內容簡介

內容簡介 The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve 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 Povera celebrates the best of this tradition, from the author’s favorite, 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, it’s exactly how so many of us want to eat today.

作者介紹

作者介紹 Giulia ScarpaleggiaGiulia Scarpaleggia is 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 by Saveur as 2019’s best food culture blog. Scarpaleggia lives in Tuscany with her parents; grandparents; husband photographer, Tommaso; and daughter, Livia. Her favorite comfort food is pappa al pomodoro (Tuscan tomato soup)—the ultimate in cucina povera. Find her on Instagram at @julskitchen.

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