<Read [pdf]] Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Me

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The Italians call it larte 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 Povera celebrates the best of this tradition, from the authors 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, its exactly how so many of us want to eat today.     .Read by Giulia Scarpaleggia.