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🇺🇸 Cucina povera is the backbone of Italian food. Cooked out of necessity, with nothing wasted, it’s how some of Italy’s best dishes came to be. 🇮🇹 La cucina povera è alla base della cucina italiana. Nata dalla necessità e senza sprechi, ha dato vita ad alcuni dei piatti più conosciuti d’Italia. #nonna #italy #cucina #recipe #anana
🇺🇸 Cucina povera is the backbone of Italian food. Cooked out of necessity, with nothing wasted, it’s how some of Italy’s best dishes came to be. 🇮🇹 La cucina povera è alla base della cucina italiana. Nata dalla necessità e senza sprechi, ha dato vita ad alcuni dei piatti più conosciuti d’Italia. #nonna #italy #cucina #recipe #anana
Sicily’s Lolli con Fave 🇮🇹 This is episode 30 of Vegan Cultures, where I explore traditional plant-based food from around the world. The full recipe is on my website (link in bio) 👏 Lolli con Fave is a scrumptious example of the ingenious cooking of Cucina Povera, Italy’s kitchen of the poor. Thanks to a few simple techniques, it turns a humble assortment of veg, beans and freshly made pasta into a hearty and creamy one-pot dish. While you can use store-bought pasta to save time, you really want to cook the beans from scratch to allow all of those flavours and textures to develop. Some recommend removing the black part, or even to peel the beans entirely, but the skin is fibrous and healthy and I never noticed the black bits after cooking them properly. So I usually leave these on. It’s one of the dishes I learned to cook during my trip to Sicily. You can find the full episode on my YouTube channel. 🎥 #lolliconfave #favabeans #sicily #modica #vegan #plantbased #pasta #italian #cucinapovera
Sicily’s Lolli con Fave 🇮🇹 This is episode 30 of Vegan Cultures, where I explore traditional plant-based food from around the world. The full recipe is on my website (link in bio) 👏 Lolli con Fave is a scrumptious example of the ingenious cooking of Cucina Povera, Italy’s kitchen of the poor. Thanks to a few simple techniques, it turns a humble assortment of veg, beans and freshly made pasta into a hearty and creamy one-pot dish. While you can use store-bought pasta to save time, you really want to cook the beans from scratch to allow all of those flavours and textures to develop. Some recommend removing the black part, or even to peel the beans entirely, but the skin is fibrous and healthy and I never noticed the black bits after cooking them properly. So I usually leave these on. It’s one of the dishes I learned to cook during my trip to Sicily. You can find the full episode on my YouTube channel. 🎥 #lolliconfave #favabeans #sicily #modica #vegan #plantbased #pasta #italian #cucinapovera
🧩 Pixel Art Italia: Tesela 17 - Basilicata Un viaje en el tiempo al sabor de los antiguos romanos. 🏛🥣 Basilicata, tierra de historia y paisajes lunares, añade a nuestro mosaico una tesela de resistencia: Lagane e Ceci. 📜 El Plato de los Poetas y Brigantes: Las Lagane son consideradas las antepasadas de la lasaña. Ya el poeta romano Horacio hablaba de ellas. Son tiras de pasta fresca de sémola (sin huevo), más anchas y cortas que los tallarines. En Basilicata, se casan con los garbanzos (ceci) para crear un plato caldoso y nutritivo . 💪 Energía de la Tierra: Conocido también como "el plato de los Brigantes" (que se refugiaban en los bosques lucanos), es un ejemplo de comida completa. La combinación de cereales y legumbres aporta proteínas nobles sin necesidad de carne, reflejando la dieta saludable de las zonas interiores. 🌍 Valor UNESCO: Esta tesela defiende las raíces históricas y la alimentación consciente. Nos muestra cómo la "Cucina Povera" (cocina pobre) es, en realidad, rica en historia, nutrientes y sostenibilidad. Basilicata nos enseña que la verdadera innovación es preservar lo que ha funcionado durante dos mil años. 📍 Únete al mosaico: @italymfa @cgievenezuela @antonio_iachini @dantevenezuela @iiccaracas @faiv_ig @comites_oriente_po @comites_mcbo #SCIM2025 #PixelArtItalia #Basilicata LaganeECeci Matera Legumbres Historia CucinaLucana
🧩 Pixel Art Italia: Tesela 17 - Basilicata Un viaje en el tiempo al sabor de los antiguos romanos. 🏛🥣 Basilicata, tierra de historia y paisajes lunares, añade a nuestro mosaico una tesela de resistencia: Lagane e Ceci. 📜 El Plato de los Poetas y Brigantes: Las Lagane son consideradas las antepasadas de la lasaña. Ya el poeta romano Horacio hablaba de ellas. Son tiras de pasta fresca de sémola (sin huevo), más anchas y cortas que los tallarines. En Basilicata, se casan con los garbanzos (ceci) para crear un plato caldoso y nutritivo . 💪 Energía de la Tierra: Conocido también como "el plato de los Brigantes" (que se refugiaban en los bosques lucanos), es un ejemplo de comida completa. La combinación de cereales y legumbres aporta proteínas nobles sin necesidad de carne, reflejando la dieta saludable de las zonas interiores. 🌍 Valor UNESCO: Esta tesela defiende las raíces históricas y la alimentación consciente. Nos muestra cómo la "Cucina Povera" (cocina pobre) es, en realidad, rica en historia, nutrientes y sostenibilidad. Basilicata nos enseña que la verdadera innovación es preservar lo que ha funcionado durante dos mil años. 📍 Únete al mosaico: @italymfa @cgievenezuela @antonio_iachini @dantevenezuela @iiccaracas @faiv_ig @comites_oriente_po @comites_mcbo #SCIM2025 #PixelArtItalia #Basilicata LaganeECeci Matera Legumbres Historia CucinaLucana
Escarole & Beans (Cucina Povera from Naples) Italian food that you won’t find in fancy restaurants 🥳 A humble dish from Naples made with simple ingredients. This is true cucina povera — cooking that transforms a few ingredients into something nourishing and delicious. Traditionally it is served with crusty stale bread, because in Italian kitchens nothing was ever wasted. Ingredients • 2 bunches escarole ( aprox 7/8 cups) • 3 tablespoons olive oil • 2 garlic cloves • Chili flakes or peperoncino, to taste • 1 and half cups cooked cannellini beans • Stale crusty bread • Extra olive oil for serving • Salt • A sprinkle of love Method 1. Wash the escarole very well. This step is important because escarole can hold sand between the leaves. 2. Roughly chop the escarole and place it in a bowl. 3. In a large pan, heat 3 tablespoons olive oil. Add the garlic cloves and chili flakes and cook for about 1 minute until fragrant. 4. Add the escarole, mix well, and cover with a lid. The escarole will quickly wilt. 5. After a few minutes, add the cooked cannellini beans and simmer everything together for about 10 minutes. 6. Season with salt , pepper and, of course, a sprinkle of love. 7. Serve hot with crusty stale bread and finish with a drizzle of good olive oil. This is real Italian food that you won’t find in fancy resta restaurants. #cucinapovera #italianhomecooking #neapolitanfood #authenticitalianfood #italianrecipes ✨ Mamma Marzia Tip: This dish is meant to stay simple. Traditionally there is no chicken broth and no cheese — just humble ingredients and beautiful flavor.
Escarole & Beans (Cucina Povera from Naples) Italian food that you won’t find in fancy restaurants 🥳 A humble dish from Naples made with simple ingredients. This is true cucina povera — cooking that transforms a few ingredients into something nourishing and delicious. Traditionally it is served with crusty stale bread, because in Italian kitchens nothing was ever wasted. Ingredients • 2 bunches escarole ( aprox 7/8 cups) • 3 tablespoons olive oil • 2 garlic cloves • Chili flakes or peperoncino, to taste • 1 and half cups cooked cannellini beans • Stale crusty bread • Extra olive oil for serving • Salt • A sprinkle of love Method 1. Wash the escarole very well. This step is important because escarole can hold sand between the leaves. 2. Roughly chop the escarole and place it in a bowl. 3. In a large pan, heat 3 tablespoons olive oil. Add the garlic cloves and chili flakes and cook for about 1 minute until fragrant. 4. Add the escarole, mix well, and cover with a lid. The escarole will quickly wilt. 5. After a few minutes, add the cooked cannellini beans and simmer everything together for about 10 minutes. 6. Season with salt , pepper and, of course, a sprinkle of love. 7. Serve hot with crusty stale bread and finish with a drizzle of good olive oil. This is real Italian food that you won’t find in fancy resta restaurants. #cucinapovera #italianhomecooking #neapolitanfood #authenticitalianfood #italianrecipes ✨ Mamma Marzia Tip: This dish is meant to stay simple. Traditionally there is no chicken broth and no cheese — just humble ingredients and beautiful flavor.
It’s the weekend; let’s cook something special! 🌿 Gnudi are delicate, pillowy dumplings made with ricotta and greens, usually spinach. Think of them as naked ravioli: delicious morsels of filling without their pasta envelope. You can make them with any seasonal greens you can forage or find at the farmers market (like nettles, kale, or swiss shard!). In Tuscany, it’s traditional to dress them with brown butter + crispy sage but since summer is upon us, you can also use fresh tomato sauce and a shower of parmigiano reggiano. Buon Appetito! 🇮🇹 * * * From CUCINA POVERA by @julskitchen 📸: @tommyonweb 🎥 : @alesemplici
It’s the weekend; let’s cook something special! 🌿 Gnudi are delicate, pillowy dumplings made with ricotta and greens, usually spinach. Think of them as naked ravioli: delicious morsels of filling without their pasta envelope. You can make them with any seasonal greens you can forage or find at the farmers market (like nettles, kale, or swiss shard!). In Tuscany, it’s traditional to dress them with brown butter + crispy sage but since summer is upon us, you can also use fresh tomato sauce and a shower of parmigiano reggiano. Buon Appetito! 🇮🇹 * * * From CUCINA POVERA by @julskitchen 📸: @tommyonweb 🎥 : @alesemplici
Anchovy Butter ‘Peasant Pasta’  Inspired by: Cucina povera - Italian “poor kitchen” cooking Serves 2 Ingredients 150g dried spaghetti or linguine 3 anchovy fillets in oil 30g unsalted butter 2 garlic cloves, finely sliced ½ tsp chilli flakes 30g fresh breadcrumbs Zest of ½ lemon Salt & black pepper Method In a small pan, melt the anchovies into the butter with the garlic and chilli flakes. Cook gently for 2-3 mins until fragrant, then turn off the heat. Toast the breadcrumbs in a dry pan with a drizzle of oil until golden. Stir in lemon zest and a pinch of salt. Boil the pasta in salted water until al dente. Reserve a ladle of pasta water, then drain. Toss the pasta in the anchovy butter, adding a splash of the pasta water to loosen. Plate up with a good handful of the lemony breadcrumbs and some fresh herbs. #pasta #cooking #italian #food #recipes #cheaprecipes #explore #comfortfood Would you give this pasta a go?
Anchovy Butter ‘Peasant Pasta’  Inspired by: Cucina povera - Italian “poor kitchen” cooking Serves 2 Ingredients 150g dried spaghetti or linguine 3 anchovy fillets in oil 30g unsalted butter 2 garlic cloves, finely sliced ½ tsp chilli flakes 30g fresh breadcrumbs Zest of ½ lemon Salt & black pepper Method In a small pan, melt the anchovies into the butter with the garlic and chilli flakes. Cook gently for 2-3 mins until fragrant, then turn off the heat. Toast the breadcrumbs in a dry pan with a drizzle of oil until golden. Stir in lemon zest and a pinch of salt. Boil the pasta in salted water until al dente. Reserve a ladle of pasta water, then drain. Toss the pasta in the anchovy butter, adding a splash of the pasta water to loosen. Plate up with a good handful of the lemony breadcrumbs and some fresh herbs. #pasta #cooking #italian #food #recipes #cheaprecipes #explore #comfortfood Would you give this pasta a go?
📍 Cucina Povera, Odengatan 62 Om ni är ute efter att äta god pasta i en mysig och avslappnad miljö är detta något för er! 😍 Vi älskade även förrätterna och tycker att detta är den GODASTE bruschettan vi ätit i Stockholm med såå god nybakad focaccia👌🏼🤩 Vi beställde även in ostar, chark, oliver och nybakat bröd - kan aldrig bli fel 🙌🏼 Till varmrätter beställde vi in pastorna Cacio e pepe con tartufo (spagetti, tryffelpecorino, peppar och parmesan) och pasta med tomat napoli och burrata 🍝 Vi beställde även in en pizza Funghi 🍕 Vår favorit var tryffelpastan, men vi gillade verkligen allt! Vi gillade att pizzan var tunn och vi tycker portionerna var lagom stora till rimliga Stockholmspriser 🌟 BETYG: Smak: ⭐️⭐️⭐️⭐️/5 Service: ⭐️⭐️⭐️⭐️/5 Priser: 170-220 kr
📍 Cucina Povera, Odengatan 62 Om ni är ute efter att äta god pasta i en mysig och avslappnad miljö är detta något för er! 😍 Vi älskade även förrätterna och tycker att detta är den GODASTE bruschettan vi ätit i Stockholm med såå god nybakad focaccia👌🏼🤩 Vi beställde även in ostar, chark, oliver och nybakat bröd - kan aldrig bli fel 🙌🏼 Till varmrätter beställde vi in pastorna Cacio e pepe con tartufo (spagetti, tryffelpecorino, peppar och parmesan) och pasta med tomat napoli och burrata 🍝 Vi beställde även in en pizza Funghi 🍕 Vår favorit var tryffelpastan, men vi gillade verkligen allt! Vi gillade att pizzan var tunn och vi tycker portionerna var lagom stora till rimliga Stockholmspriser 🌟 BETYG: Smak: ⭐️⭐️⭐️⭐️/5 Service: ⭐️⭐️⭐️⭐️/5 Priser: 170-220 kr
EP 1 of cooking your favourite carbs on carbs dishes [Recipe below] 🍝🥔 For the first episode of this series we have an Italian representatives: pasta e patate, a classic neaoplitan dish from Cucina povera (poor kitchen). Let me know which carbs-on-carbs dish I should cook next 🙋‍♀️ Recipe: Pasta e patate (Serves 4 very generous portions or 6 more conservative ones) Ingredients ✍️ - 1 kg potatoes (the stachy ones for soup) - 400 g pasta mista (a traditional mixed short pasta from Southern Italy). You can replace it with any short pasta. - 120 g smoked provola, diced (or any smoked cheese, I used scamorza in the video) - 120 g grated pecorino cheese for garnish - 1 large onion - half a carrot - half celery stalk - 1 tbsp tomato paste (optional) - Salt and black pepper to taste - 2 sprigs of rosemary - Extra-virgin olive oil Steps - Dice the onion, carrot and celery. In a large pot, sauté them gently in olive oil and butter until soft (takes around 10 min). Use a large pot, as the pasta will cook together with the potatoes. - Add the diced potatoes, season with salt, black pepper, and tomato paste. - Cover the potatoes with water and cook until they are soft and starting to break down. Add more salt if you need it. - Add the pasta and cook it risotto-style, add water, let it absorb, and add more water and stir constantly. Make sure it doesn’t get burn! - When the pasta is almost done (taste it) turn off the heat and add the diced smoked cheese, stir until everything melt together - Finish with freshly ground black pepper and serve immediately (very important!!) . . . . #italianfood #comfortfoods #foodie #italianfoodporn #cooking
EP 1 of cooking your favourite carbs on carbs dishes [Recipe below] 🍝🥔 For the first episode of this series we have an Italian representatives: pasta e patate, a classic neaoplitan dish from Cucina povera (poor kitchen). Let me know which carbs-on-carbs dish I should cook next 🙋‍♀️ Recipe: Pasta e patate (Serves 4 very generous portions or 6 more conservative ones) Ingredients ✍️ - 1 kg potatoes (the stachy ones for soup) - 400 g pasta mista (a traditional mixed short pasta from Southern Italy). You can replace it with any short pasta. - 120 g smoked provola, diced (or any smoked cheese, I used scamorza in the video) - 120 g grated pecorino cheese for garnish - 1 large onion - half a carrot - half celery stalk - 1 tbsp tomato paste (optional) - Salt and black pepper to taste - 2 sprigs of rosemary - Extra-virgin olive oil Steps - Dice the onion, carrot and celery. In a large pot, sauté them gently in olive oil and butter until soft (takes around 10 min). Use a large pot, as the pasta will cook together with the potatoes. - Add the diced potatoes, season with salt, black pepper, and tomato paste. - Cover the potatoes with water and cook until they are soft and starting to break down. Add more salt if you need it. - Add the pasta and cook it risotto-style, add water, let it absorb, and add more water and stir constantly. Make sure it doesn’t get burn! - When the pasta is almost done (taste it) turn off the heat and add the diced smoked cheese, stir until everything melt together - Finish with freshly ground black pepper and serve immediately (very important!!) . . . . #italianfood #comfortfoods #foodie #italianfoodporn #cooking
이탈리아가 앤초비를 쓰는 방식 | 작은 생선 큰 역할 이탈리아 식탁 위에서 앤초비(Acciughe)는 주인공인 적이 거의 없다. 대개는 뜨거운 팬 위에서 형체도 없이 녹아내려 소스의 깊이를 만드는 조연일 뿐이다. 이 지독한 짠맛이야말로 이탈리아 미식의 뼈대다. 지중해의 은빛 멸치가 소금 속에서 수개월을 견디며 발효의 정수로 거듭나는 과정. 열을 가하면 비린내는 사라지고, 그 자리에 농밀한 감칠맛(Umami)이 들어앉는다. 직접적으로 드러나지 않지만, 없으면 결코 완성되지 않는 맛. 🥚 놈팡이세끼 이탈리아 음식을 태도, 철학, 결핍의 관점에서 바라봅니다. 쿠치나 포베라(Cucina Povera), 가난한 음식. 결핍에서 찾는 풍요로움.방구석에서 길어 올린 짠내나는 서사. 🇮🇹 방구석에서 이탈리아를 탐닉한다. #안초비 #Acciughe #엔초비 #앤초비
이탈리아가 앤초비를 쓰는 방식 | 작은 생선 큰 역할 이탈리아 식탁 위에서 앤초비(Acciughe)는 주인공인 적이 거의 없다. 대개는 뜨거운 팬 위에서 형체도 없이 녹아내려 소스의 깊이를 만드는 조연일 뿐이다. 이 지독한 짠맛이야말로 이탈리아 미식의 뼈대다. 지중해의 은빛 멸치가 소금 속에서 수개월을 견디며 발효의 정수로 거듭나는 과정. 열을 가하면 비린내는 사라지고, 그 자리에 농밀한 감칠맛(Umami)이 들어앉는다. 직접적으로 드러나지 않지만, 없으면 결코 완성되지 않는 맛. 🥚 놈팡이세끼 이탈리아 음식을 태도, 철학, 결핍의 관점에서 바라봅니다. 쿠치나 포베라(Cucina Povera), 가난한 음식. 결핍에서 찾는 풍요로움.방구석에서 길어 올린 짠내나는 서사. 🇮🇹 방구석에서 이탈리아를 탐닉한다. #안초비 #Acciughe #엔초비 #앤초비
ANNONCE. Cucina povera, den italienske »fattigt køkken«-filosofi, får det meste ud af begrænsede ressourcer ved at skabe simple, men smagfulde retter. ’Fattigt’ behøver ikke betyde ’dårligt’ – nogle af de bedste kvalitetsingredienser er skabt af denne tradition, eksempelvis: 🧀 Parmigiano Reggiano, der blev til, fordi man havde brug for en ost med meget lang holdbarhed 🥩 Parmaskinke, som konserveres i salt for at holde kødet så sødt og blød i strukturen som muligt 🍅 Konserverede tomater, som stadig bliver spist til næsten hvert måltid på grund af deres overkommelige pris og gode smag Via 🔗 i bio finder du en opskrift, der er lavet med @muttinordics Passata, og som indeholder alle tre ingredienser, og den er ganske simpelt fuld af smag. Følg cucina povera-filosofien, og giv selv opskriften et skud!
ANNONCE. Cucina povera, den italienske »fattigt køkken«-filosofi, får det meste ud af begrænsede ressourcer ved at skabe simple, men smagfulde retter. ’Fattigt’ behøver ikke betyde ’dårligt’ – nogle af de bedste kvalitetsingredienser er skabt af denne tradition, eksempelvis: 🧀 Parmigiano Reggiano, der blev til, fordi man havde brug for en ost med meget lang holdbarhed 🥩 Parmaskinke, som konserveres i salt for at holde kødet så sødt og blød i strukturen som muligt 🍅 Konserverede tomater, som stadig bliver spist til næsten hvert måltid på grund af deres overkommelige pris og gode smag Via 🔗 i bio finder du en opskrift, der er lavet med @muttinordics Passata, og som indeholder alle tre ingredienser, og den er ganske simpelt fuld af smag. Følg cucina povera-filosofien, og giv selv opskriften et skud!
Scarol’n Beans my friends! This cozy dish is a perfect fall/winter dish. Cucina Povera is a treasure trove of delicious dishes 🥰 We add cabbage in there for sweetness. It’s a really delicious addition! Comment Beans and I will send you the link to my recipe #cucinapovera #italianfood #italianfoodie #italiancooking #recipe #escarole #escaroleandbeans #dinner #cookwithme #cookwithlove #homecooking #italian #growingupitalian #italianfamily #italianamerican #food #eeeeeats #foodstagram #instafood
Scarol’n Beans my friends! This cozy dish is a perfect fall/winter dish. Cucina Povera is a treasure trove of delicious dishes 🥰 We add cabbage in there for sweetness. It’s a really delicious addition! Comment Beans and I will send you the link to my recipe #cucinapovera #italianfood #italianfoodie #italiancooking #recipe #escarole #escaroleandbeans #dinner #cookwithme #cookwithlove #homecooking #italian #growingupitalian #italianfamily #italianamerican #food #eeeeeats #foodstagram #instafood
It’s time for a sneak peek inside Cucina Povera. To know more about the food photography and food styling of the book, discover which was the most difficult recipe to shoot and our favourite photo that ended up into the book, head over to the newsletter to meet the food photographer and food stylist of Cucina Povera, or, how @tommyonweb and I work together day after day without killing each other. Read the newsletter and subscribe not miss our recipes and stories, visit www.lettersfromtuscany.com or follow the link in bio.
It’s time for a sneak peek inside Cucina Povera. To know more about the food photography and food styling of the book, discover which was the most difficult recipe to shoot and our favourite photo that ended up into the book, head over to the newsletter to meet the food photographer and food stylist of Cucina Povera, or, how @tommyonweb and I work together day after day without killing each other. Read the newsletter and subscribe not miss our recipes and stories, visit www.lettersfromtuscany.com or follow the link in bio.
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