Here's what's being said about Cucina Povera: “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.” – Food & Wine - The Best Spring Cookbooks for 2023 “Ms. Scarpaleggia’s “waste-not” approach and pristine recipes lead to dynamite Italian flavors.” – Wall Street Journal - Spring 2023 - 5 Best Cookbooks. A lot of Cucina Povera's charm and fascination is tied into the photography that accompanies the recipes. Husband Tommaso Galli has grown along with Giulia over the years to become a first class food photographer, with an uncanny ability to capture light and use it to its best advantage to feature the recipes in the book.  This isn't the only cookbook with the title Cucina Povera, but Giulia points out that this title reflects a concept and way of cooking similar to terms like slow food or soul food. Cucina Povera (full title Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals) reflects a concept of no waste and using leftovers to recycle food into other delicious, yet simple and creative dishes. The concept is to eat everything, waste nothing, and spend less.  Giulia shares lots of insights about the Cucina Povera concept and a behind the scenes look at what this book is all about, and what went into its creation. Have a listen!