Lecce sul New York Times: “In Lecce, Making Magic With Humble Ingredients”

Apr 23, 2014 948

La cucina povera. Often translated as "the food of the poor," the term seems unlikely to make mouths water or inspire serious foodies to blow their vacation budget on a cooking course.

But in and around the city of Lecce, deep in Italy's heel, a crop of culinary schools and solo cooking teachers is encouraging travelers to embrace this traditionally marginalized food and to master the recipes of the extremely humble (and remarkably resourceful) local fare, which lies far at the other end of the culinary spectrum from haute cuisine.

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Source: http://www.ilpaesenuovo.it

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