RECIPE BOOK - La cucina povera

This book celebrates cucina povera, an Italian peasant cuisine that values local and seasonal products through simple, economical and creative recipes, often designed out of necessity, to do a lot with little. It is characterized by the ingenious use of available ingredients, as well as a respect for good food and health. In this book, Laura Zavan offers her vision of cucina povera, with her favorite ingredients, portraits of typically Italian vegetables that are little known in France, such as late radicchio di Treviso, puntarelle or cicoria, friggitelli, cime di rapa, etc., as well as typical products (stracchino, caciocavallo, taleggio, etc.).)Find more than 80 simple or slightly more elaborate, natural and tasty recipes: Farinata alle cipolle (chickpea pancake with onions), Focaccia barese, Frittata di spaghetti, Torta di Borgotaro alle erbe e parmigiano (herb pie), pasta & fagioli (pasta & beans), Pasta & ceci (pasta & chickpeas), Pasta with cauliflower and Sicilian dried fruit...