Gennaro's Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis

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Remove the leaves from the dandelion (and the heart if using puntarelle) and save the roots to make a salad (see recipe intro). Only paid guests who are actively taking part in a cookery lesson are permitted to be at the cookery school whilst classes are in progress.

Gennaro Contaldo's warmth, Italian spirit and sense of fun have led him to be one of the UK's most-loved chefs. With tips and ideas of what to do with leftovers, Gennaro helps home cooks turn humble ingredients into nourishing feasts without taste sacrifice.

Cucina povera' is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. With tips and ideas on 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. The duration of the lesson includes the teaching time as well as time taken to enjoy eating what you have made. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. In an era of excessive convenience and disposable food waste, 'Gennaro's Cucina' could not come at a better time.

Add the greens and stir-fry over a medium-to-high heat for 2–3 minutes, then season with salt and pepper. 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. 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. Individuals are welcome to book onto this lesson but must be aware that this class requires you to work in pairs and you maybe paired up with another individual for duration of the class. If you can get dandelion or puntarelle from your greengrocer, remember to remove the heart, which you can then use in a salad (see Insalata di Cuore di Cicoria recipe on page 129).To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. Biography: Gennaro Contaldo's warmth, Italian spirit and sense of fun have led him to be one of the UK's most-loved chefs. Along with the majority of post-war Italian families, the young Gennaro was raised on a diet harvested on a limited budget. Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. With tips and ideas of what to do with leftover, Gennaro’s Cucina squeezes the most from the ‘cucina povera’ ethos’, ensuring that every part of the ingredient, and your budget, is put to good culinary use.

Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti.Restricted choice of scarce ingredients meant they learnt the value of 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. Cucina povera’ is a simple philosophy – turn delicious affordable ingredients into hearty nourishing feasts. Join the don of Italian cooking for an exclusive 3-hour class, with recipes from his new cookbook Cucina . Remove from the heat, discard the bay leaves and garlic, then blend the beans until smooth using a handheld stick blender. Restricted choice of scarce ingredients meant they learnt 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.