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

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Parmigiana was originally made with aubergines from southern Italy, says Gennaro Contaldo. “Where aubergines are abundant during summer, pumpkin is plentiful during the colder season, especially in rural locations where this autumnal squash provided necessary nutrition for families.” You’ll need: b. For the avoidance of doubt, the winner is solely responsible for all additional costs and expenses associated with the prize not expressly stated herein as included. No compensation will be payable by the Promoter if the winner is unable to use their prize as stated. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With tips and ideas of 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. In an era of excessive convenience and disposable food waste, 'Gennaro's Cucina' could not come at a better time. Learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better.

There was no information, not many people wrote recipes down – I, myself, have a recipe book here,” he says, tapping his head.

Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Restricted choice of scarce ingredients meant they learned 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. For Contaldo, cucina povera is "proper Italian cooking: few ingredients, maximum flavour". And in that vein, "It's not 'poor', actually it means rich in a way".

Gennaro Contaldo puts a bowl of penne in front of me. “Eat! Enjoy it!” he says. It’s 10am, but you don’t turn down pasta at an Italian chef’s house – no matter what time it is. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With t ips and ideas of 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. In this inspirational cookbook, Gennaro takes you on a culinary journey of simple regional Italian staples and turns them into beautiful meals. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the “cucina povera” ethos, turning humble ingredients into nourishing feasts without sacrificing flavor. Join one of the UK’s most-loved chefs Gennaro Contaldo to celebrate the publication of his new book, Gennaro’s Cucina.Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. 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. Please read these Terms and Conditions carefully before entering the competition. By entering you indicate that you accept these terms and conditions, and you agree to be bound by them. in batches, ensuring you reheat the oil between each batch. Remove each batch using a slotted spoon and leave to drain on kitchen paper. Step 4 Cucina povera is the basis from which all our favourite Italian dishes come from. It’s the sort of cooking Gennaro was brought up on and still cooks today. It originated mainly from rural areas, where meals were created using the limited number of ingredients available – either what people grew or what little they could afford to buy. In doing so, they learnt to value what they had and to lovingly cook dishes to ensure they tasted better, using all their imagination to make dishes go as far as they could.