Gennaro's Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis

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In doing so, they learnt to value what they had and to lovingly cook dishes to ensure they tasted better, using all their imagination to make dishes go as far as they could. A glorious update of a modern classic – full of colourful recipes that evoke Italian life at its most enticing. Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. With tips and ideas of what to do with leftovers, Gennaro helps home cooks turn humble ingredients into nourishing feasts without taste sacrifice.

Within the pages of this inspiring cookbook, Gennaro escorts you through the fundamentals of regional Italian staples, transforming them into exquisite meals.Join Gennaro Contaldo on a journey of rediscovery to find regional staples that will revolutionize the way you cook. With t ips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice. Constrained choices compelled them to appreciate what they had, cook with love, and employ imaginative preservation techniques such as salting, drying, and curing to stretch simple ingredients into satisfying meals. Accessible, easy to follow, and full of some fantastic seasonal recipes … there’s something to suit every mood, occasion and skill set. Heat through the blended beans mixture, remove the whole garlic gloves and then serve with the greens, drizzled with a little olive oil.

Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget.Gennaro, having grown up in post-war Italy with a limited budget, shares a culinary heritage with countless Italian families. Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. As a result, it meant that his family had to learn to value what they had and make meals using accessible and affordable ingredients. This simple but highly nutritious dish originates from rural Puglia where two main ingredients – fava beans and wild chicory – are widely available.