Giulia Scarpaleggia

The Italians call it l'arte dell'arrangiarsi, or the "art of making do with what you've 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...

Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables. Italians have a gift for making vegetables shine. It's about simplicity, balance, and an instinctive understanding of flavour to get the best out of each vegetable, whether it's eaten fresh along with a squeeze of lemon and a...