Episode 85: Cucina Povera and the Art of Making Do with Food Writer Giulia Scarpaleggia
Welcome to Episode #85:
It was 9’oclock in the hills between Siena and Florence, and the first hard frost had arrived at Giula’s house, the cool morning air was alive in the hills of Tuscany. Here at home, it was about 7pm, my hair was frizzy and limp after spending the afternoon in the vegetable patch planting the tomato plants that I had raised from seeds. I had thrown a tray of basil in too, fingers crossed the snails stay away. I had just cooked the family dinner, and Richard was mowing the back lawn, the long summer days have arrived.
I picked some lemon balm for a tea while I waited for Giulia to drop her daughter at school for the day and sat to wait for her to be ready, sitting with her cookbook contemplating her words in the introduction to her book. It was the perfect foundation to have a conversation about her cookbook Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals - a book written by Giulia Scarpaleggia and photographed by her husband Tommaso Galli.
What began as a food blog for Giulia - Jul’s Kitchen fifteen years ago and now one of Italy’s most important Italian food Blogs has over the years led from one thing to another - intimate cooking classes, books on Italian cuisine, and the Podcast - Cooking with an Italian Accent, the place where Tommasso and Giulia combine talents in the tech department and kitchen department to share their family recipes, and stories about life in Tuscany ….
But let’s go back to Cucina Povera. For many years I have been reading about la cucina Italiana and over time this has transformed my own choices and thoughts on food, slowly, slowly, piano piano. But certainly, has given me much food for thought. The traditions of Cucina Povera may be known as the poor kitchen, or peasant food, but the simple truth is these humble ingredients are at the core seasonal and available, and prepared with a light touch, and most importantly absolutely nothing is wasted.
This philosophy to not waste anything is possibly something that lit a torch for me. I was curious about that, and this in a strange and beautiful way I realised this simple cooking style that takes a little mindfulness along the way, and some creativity, is at heart inventive too… To turn stale bread into five different dishes is at the heart of the philosophy and heritage of Cucina Povera, Giulia says, in her book,
“Cucina Povera is not just a unique approach to cooking and ingredients; it’s the highest expression of the Italian arte delle arrangiarsi - the art of making do with what you have got”….
This making do philosophy is the heart of what makes this book sing, simple good quality ingredients, a well stocked pantry, or larder, and you are off to a great start, it may be uncomplicated and humble, but absolutely delicious and virtuous.
Giulia’s Bagna Cauda Recipe - Garlic and Anchovy DipShownotes:
Visit Giulia and Tommasso at Jul's Kitchen
Receive Giulia’s Stories and Recipes - Letters from Tuscany
Follow on Instagram - https://www.instagram.com/julskitchen/
Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia
Podcast: Cooking with an Italian Accent
Podcast Episode - Cooking the Books by Gilly Smith 26th October with Giulia Scarpaleggia
Apple for Jam by Tessa Kiros
Falling Cloudberries by Tessa Kiros
The Christmas Chronicles by Nigel Slater
Toast: The Story of a Boys Hunger by Nigel Slater
Preparations for my favourite Bagna Cauda, lots of garlic and anchovy fillets, although don’t worry the garlic is soaked in water a few times.. I love trying new recipes, this one omits the cream, and uses more milk... a great way to snack on vegetables too (pictured above)
From Jul’s Kitchen - The beauty of Paneforte in the festive season