Cucina Povera, Scarpaleggia cutorg and perfect for stocks and

and perfect for stocks and soups

The recipe comes from Cecchini's wife's Danish grandmother

This selection is Apricot

This helps to preserve and enhance the grilled aubergine flavor and keep each slice crisp and fresh until you're ready to eat

But it’s also distinguished by indigenous ingredients that are becoming hot trends in America: pecorino

Cucina Povera, Scarpaleggia cutorg and perfect for stocks andTuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina poveraItalian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it larte dellarrangiarsi, or the art of making do with what youve 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. It