Cucina Povera: It's out now!

CUCINA POVERA is OUT NOW online, at your local bookshop, and everywhere books are sold.

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The wait is over. Today is publication day! Our new cookbook CUCINA POVERA is OUT NOW online, at your local bookshop, and everywhere books are sold. A new milestone of this incredible journey.

If you are one of those who have pre-ordered the book in the past weeks, the mailman will probably ring your doorbell soon. You will finally hold Cucina Povera in your hands and start cooking from it. Please don't be shy, bring the book to your kitchen: use it, get it dirty, and write your notes on it. Make this book yours.

If you live in the United States, you can order a signed copy of the book from Ominivore Books, a bookshop in San Francisco. Otherwise, you can order your copy from Amazon (worldwide) or your favourite bookstore.

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Wall Street Journal | Spring Books: Cookbooks
”Ms. Scarpaleggia’s “waste-not” approach and pristine recipes lead to dynamite Italian flavors.” - By Tucker Shaw

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Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals

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. Cucina Povera celebrates this tradition with 100 recipes, including pappa al pomodoro, Florentine beef stew, nettle and ricotta gnudi, and Sicilian watermelon pudding.

This cookbook aims to provide a comprehensive overview of the Italian Cucina Povera tradition so that leafing through it you can have a sense of the principles of this kind of cuisine and of the complex history and geography of our country. Of the way we have traditionally eaten in the past, of how we eat at home now.

It includes weeknight meal ideas, seasonal recipes that highlight fresh produce, and celebratory dishes for small crowds. With its soul-satisfying, budget-friendly, and easy-to-make meals, Cucina Povera is the perfect way to eat for many of us today.

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Food & Wine | The Best Spring Cookbooks for 2023
“As a home cook that likes to stretch every ingredient as far as possible, Giulia Scarpaleggia’s Cucina Povera has become a favorite in my household.” – Sean Flynn

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“This book is an invaluable cultural guide and history lesson in the foundations of Italian cooking that enthusiasts will not want to miss.” – Jessica Levy, Booklist

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When my mind goes back to May 18, 2020, when we received the first email from Judy Pray, Executive Editor of Artisan Books, it seems like a century ago.

“I’m writing to you because I’m a fan of your work and I have a cookbook idea that you could be the perfect author for.”

Tommy thought it was spam and he was about to throw it away when I entered his room with teary eyes. It was not a spam email, it was a lifelong dream knocking on your door.

From that day on, Tommaso and I worked side by side raising a baby and writing and photographing this book. We’ve been working on Cucina Povera for two years, but the cucina povera approach has influenced our everyday meals since I was born and has always had an impact on the menus of our cooking classes.

Previous posts on Cucina Povera

Ahead of publication day, we shared some behind-the-scenes to illustrate the exciting, nerve-racking, and formative 2-year journey in the creation of Cucina Povera.

• Meet Cucina Povera, our new cookbook

• How to get six additional, unique recipes that complement Cucina Povera

• Meet the Food Photographer and Food Stylist behind Cucina Povera

• Selecting the recipes for Cucina Povera

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All the recipes, the stories, the importance of seasonal ingredients, and the ingenuity of the Cucina Povera approach have been bouncing in my head for more than 2 years. Now I can finally see those ideas walk on their own, now my inner dialogue can become a powerful conversation with you all.

“This book is an essential resource for any Italian food-lover, but it'll also make you want to run to the kitchen and cook.” -

Meryl Feinstein

, Founder of Pasta Social Club

“Italian cooks are known for their ability to turn humble ingredients into delicious food. But in the hands (and kitchen) of Tuscan food writer Giulia Scarpaleggia, the art of la cucina povera shines with new allure.” -

Domenica Marchetti

, author of Preserving Italy and Williams-Sonoma Everyday Italian

Not long ago, two dear friends told me at the same time that we do not celebrate ourselves enough. I had to admit they were right. Why? Because I’ve always been very self-conscious: self-praise is no recommendation would ring in my mind. Shouldn't the other people sing your praises?

Yes, but we have a book coming out today, something that doesn’t happen every day. It’s our sixth cookbook, but the first one with an international publisher, the first one that really pushed us out of our comfort zone, so we deserve to celebrate ourselves, the years of hard work, this book, and the community we have created here.

So please, join us in the celebrations, grab your favourite drink, and let’s toast to fulfilled dreams!

I love food for its force of attraction, and thanks to food, I have met some of the most significant people in my life. Tommaso and I want to say grazie, a big heartfelt thank-you, to all our family and friends, and everyone who helped us bring this book to reality.

And I have to say a big thank you to YOU too, as a reader and as a member of this online community, for your consistent support.

I can't wait for the book to begin its journey, and for the recipes to slowly claim their space as part of your cooking repertoire. I look forward to hearing what you think of the book and what recipes you appreciate the most.

If you purchased the book online, please consider writing a review if that is possible. This will help the book climb the rankings and be noticed by other people.

“I rarely open a cookbook and want to make several recipes immediately. But it happened! It’s a cookbook worth adding to your stack.”
–

Dianne Jacob

, author of Will Write for Food

BOOK EVENTS AND TALKS

Gather your friends and foodie enthusiasts and join us for an unforgettable culinary experience. Taste the flavours, learn the techniques, and discover the soul of Cucina Povera at our book talks & events.

• Thursday, April 13th - Zoom Webinar with I am Books Boston. Join us in a conversation about the use of humble ingredients, seasonal vegetables, and simple cooking techniques. Register here.

• Sunday, April 16th - LIVE TALK open to everyone, a virtual book launch and party to celebrate Cucina Povera. Keep your eyes peeled for the link to join the event. If you have already received Cucina Povera, cook or bake your favourite recipe and join the fun online.

• Friday, April 21, 2023 - CUCINA POVERA: The Art of Making Do With What You’ve Got - Online event with MoFad New York and Kitchen Arts and Letters. A conversation with Regula Ysewijn. Purchase tickets here.

• Sunday, April 23, 2023 – Italy Off the Beaten Path with Giulia Scarpaleggia, hosted by Milk Street Live Online Cooking School. Purchase tickets here. Use CUCINA to have a 15% discount.

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