He came to Britain in the late 1960s and spent his first years travelling around the country, working in local village restaurants and studying wild food. He is the author of many cookbooks, including the highly-acclaimed Panetteria: Genarro’s Italian Bakery, and Passion: Simple, Seductive Recipes for Lovers of Italian Food. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. At the heart of Gennaro’s Cucina is the cherished concept of ‘cucina povera,’ the traditional fare that sustained Italy's impoverished, yet continues to underpin the essence of beloved Italian dishes. In this inspirational cookbook, Gennaro takes you on a culinary journey of simple regional Italian staples and turns them into beautiful meals.

This simple but highly nutritious dish originates from rural Puglia where two main ingredients – fava beans and wild chicory – are widely available. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Encouraging an ethos of zero waste, Gennaro’s Cucina ensures that every part of the ingredient, and your budget, is put to good culinary use.

With t ips and ideas of what to do with leftovers , Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice.

In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. Chosen for Jamie Oliver's Cookbook Club February 2023 In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time - you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and ultimately eat better. Italian master-chef Contaldo, who famously taught Jamie Oliver to cook Italian, recounts his childhood in exquisite detail, matching his recollections to the subject on point … Artfully arranged photographs and some well-worn and much-needed tips round out what will soon be an oft-referred-to classic. Restricted choice of scarce ingredients meant they learned the value what they had, how to cook dishes lovingly, and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the 'cucina povera' ethos, turning humble ingredients into nourishing feasts without sacrificing taste.Place them in a saucepan, cover with plenty of fresh cold water, add the bay leaves and three garlic cloves, then bring to the boil and cook, partially covered, over a medium heat for about 45 minutes, until the beans are cooked through and tender. I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro.

Offering valuable insights into handling leftovers, he empowers home cooks to extract the utmost from the ‘cucina povera’ philosophy, converting modest ingredients into nourishing feasts without compromising on flavor. The philosophy of his book is simple, delicious, hearty meals using accessible and affordable ingredients.Encouraging an ethos of zero waste, Gennaro's Cucina ensures that every part of the ingredient, and your budget, is put to good culinary use. Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Along with the majority of post-war Italian families, the young Gennaro was raised on a diet harvested on a limited budget. Heat the olive oil in a large frying pan, add the remaining two garlic cloves and sweat for a minute.

With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice. To kick things off, you’ll enjoy a glass of bubbles while Gennaro demonstrates how to make his Polenta concia al forno (the most outrageously cheesy baked polenta) for you to try at our chef’s table. This is an easy pick for those looking to expand their Italian repertoire without breaking the bank. It revolves around crafting delicious, hearty meals using readily available and affordable ingredients, fostering a zero-waste mindset that maximizes every component of the ingredient and every penny in your budget.In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. Contaldo (Gennaro’s Limoni) takes inspiration from cucina povera, an Italian tradition of frugality in the kitchen, in this no-frills guide to easy, delicious, and wallet-conscious cooking … Many meals are quick and simple and Contaldo’s straightforward instructions make even the most elaborate dishes feel approachable … This is an easy pick for those looking to expand their Italian repertoire without breaking the bank. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti.