Gennaros Cucina Povera

Gennaro's Italian cookbook on the famous Italian Cucina Povera shows how to make the most of the simplest Italian ingredients while utilizing everything without wasting anything. Gennaro, a true Italian, follows the kitchen philosophy of maximizing the potential of basic ingredients. Many of the best Italian dishes are based on this principle and originate from Cucina Povera – the kitchen of the poor. Gennaro grew up in a time when food was scarce in Italy, and one had to be creative with the little that was available. The most important rule is: nothing is thrown away, everything is used.

The book includes 9 chapters on rice and polenta, legumes, bread, potatoes, eggs, pasta, vegetables, meat and fish, as well as pastries and desserts. It presents dishes from Cucina Povera from all over Italy, from Piedmont to Apulia. The Italian Cucina Povera is a traditional cuisine that originated in southern Italy, characterized by its simplicity and frugal ingredients. The term "Cucina Povera" literally means "poor kitchen" and refers to the fact that this cuisine is based on inexpensive and easily accessible ingredients that typically come from the immediate surroundings.

Some of the staple ingredients of Cucina Povera include tomatoes, olive oil, garlic, bread, legumes, cheese, and vegetables. These ingredients are often prepared in simple yet flavorful ways to highlight their natural taste. Cucina Povera is not only about using frugal ingredients but also about having a respectful attitude towards the environment and tradition. Many of the dishes have a long history and have been passed down through generations. The cuisine is heavily influenced by the different regions of Italy, resulting in many regional variations. Overall, Italian Cucina Povera is a rich culinary tradition.