Cucina povera: the Italian way of transforming humble ingredients into unforgettable meals

The Italian pantry - Vegetables: cooking from the garden - Beef, pork, and lamb: offal and affordable cuts of meat - Poultry and rabbit: recipes from the farmyard - Fish and seafood: Italian pesce povero - Milk and cheese: dairy-based meals - Beans, chickpeas, fava beans, and lentils: plant proteins - Potatoes, corn, and chestnuts: staples of the mountain regions - Leftovers: making the most of what you've got - Cakes, tarts, puddings, and cookies: making do for desserts too - Preserves: saving the seasons - Bread: our daily loaves