La cucina povera is a style of cooking that emphasizes using fresh, simple ingredients...sometimes yesterday's leftovers... in creative and delicious ways.
Our final meal at Baia di Trentova was a prime example: we started with Maria's fresh ravioli stuffed with ricotta di bufala sprinkled with scamorza and parmigiano cheese followed by escarole and bean soup. Next came chicken cacciatore, pepperonata (marinated peppers with olives, capers, and pine nuts), a wonderful plate of wild chicory that was picked that day and sauteed in olive oil and garlic, and polpettine pane (small balls of bread with mozzarella and parmigiano, fried lightly and salted)...strawberries marinated in limoncello and birthday cake !
The pictures don't do the food justice...you'll just have to imagine how good it all was !
Hugs to all, Chris and her "I'm feeling richer by the moment" husband
yummy ravioli...
escarole and bean soup
doing the happy food dance !
wild chicory and bread "meatballs"
great wine...
no meal is complete without after dinner drinks !
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