Source : Lauren Gill
The Beliefs Behind the Cucina Povera Tradition
Italy is world – renowned for its cuisine . From delicious pizzas and pasta dishes , to the incredible salumi and formaggi , it is a country synonymous with its fine produce . But perhaps one of Italy ’ s lesserknown culinary traditions is that of cucina povera . Translating as ‘ the kitchen of the poor ’, cucina povera refers to the traditional cooking techniques and recipes that originated in Italy ’ s rural peasant populations , particularly those of regions in the south . The tradition , which is rooted in cooking with the most basic of ingredients and methods , has not only not only endured within these communities , but is now gaining wider appreciation in Italy and beyond as it finds new resonance with people today . Here , La Civetta looks at the beliefs behind the cucina povera cooking tradition which serves up hearty , wholesome and comforting meals
Waste not , want not
Originally , dishes made in the cucina povera tradition were born out of nothing more than necessity . Rural peasants , often struggling to make ends meet , had to be frugal and ensure nothing went to waste . They simply had to make the most of what was available to them . Fast forward to today , and with the cost-of-living rising and placing increasing pressure on household budgets , this philosophy is more relevant than ever . Keeping the cost and waste down while still making a nutritious and delicious meal has become a priority for everyone .
Eating with the seasons
Aligned with the principle of making the best of what is available , cucina povera naturally embraces seasonal eating . The peasants would cook with home-grown produce , so meals would be based around what the land offered up at that time .
Cucina povera now provides us with an opportunity to rethink and reframe our relationship with food today , by aligning what we eat with the seasons . It can inspire a move away from the convenience and consumer driven habits we have become accustomed to , towards those which are inherently healthier , both for ourselves and for the environment . With fewer food miles from farm to fork , everyone benefits .
Source : Lauren Gill
From simple to sensational
While it began out of necessity , cucina povera also became a way for people to connect with their creative side . There is a real art and a deep sense of satisfaction to be gained from doing a lot with a little , taking the most basic of ingredients and and transforming them into something brilliant . Cooking in this way , using simple ingredients and techniques , fosters resourcefulness and resilience . More than that , cucina povera instils an awareness of and gratitude for food . Making these simple dishes in a mindful way is just as good for the soul as it is the stomach !
Cucina povera is increasingly found on the menu in restaurants , as people seek out this style of food which is so simple yet packed full of flavour . There are some fantastic books which delve into the cucina povera tradition in more detail , such as Cucina Povera by Giulia Scarpaleggia , and A Curious Absence of Chickens and Exploding Tomatoes and Other Stories by Sophie Grigson .
So why not try out cucina povera for yourself ? Here is a popular cucina povera recipe with a modern twist , taken straight from my mum ’ s cookbook in the Pugliese campagna , to get you started .
Orecchiette con cime di rapa e salsiccia ( Orecchiette pasta with turnip tops and sausage ) Serves 4 Cooking time : 10 minutes Ingredients : Olive oil Stale bread , crumbed 1 garlic clove , crushed 8 cherry tomatoes , halved 500g sausage meat 500g orecchiette pasta ( can be found in Tesco and Waitrose ) 500g cime di rapa ( can be replaced with broccoli ) Method : 1 . Boil a saucepan of salted water for the orecchiette . Heat the olive oil in a frying pan . Add the garlic , cherry tomatoes and sausage meat , broken up into small pieces and brown . Once browned , taste and season as required , reduce heat and leave to cook gently on a low heat . 2 . In a separate frying pan , add the stale breadcrumbs and sauté in olive oil until golden brown , then set aside . 3 . Once water is boiling , add the orecchiette . Five minutes before the pasta is cooked , add the cime di rapa florets and cook together . Add spoonful of pasta water to sausage mixture to keep moist . 4 . When the orecchiette and cime di rapa are cooked , drain and add to the sausage mixture in the frying pan . Mix well and serve with breadcrumbs over the top .
By Lauren Gill ( She / Her ) // MA Translation
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