La Cucina Povera – Frisoli

When my parents grew up in Calabria “la Cucina Povera” was in full affect.  La Cucina Povera is simply making use of everything/not wasting anything but at the same time creating dishes that don’t sacrifice in taste or goodness.  La Cucina Povera emerged due to economic circumstances but continues today in many parts of Italy not only because of economic circumstances but also for the deliciousness of the cuisine and traditions that were created.  Some recipes have become mainstream – pizza, polenta, spaghetti cacio e pepe while others are regional or less known.  La Cucina Povera is more than just recipes however… it’s a way of life.  Foraging for greens or mushrooms, eating the stems and roots (when others throw them out.)

Which brings me to frisoli.  In the spring, a lot of families (used to be more) in southern Italy buy piglets and raise them during the year feeding them scraps, acorns, bad castagne (chestnuts), etc. and in the winter months kill the pig to make sopressata, salsiccia, pancetta and much more.  Everything would be used… I mean everything!  The blood would be fried, the lard used for soap, the feet were eaten, skin, ears… and so on.  In order not to make the cured meats too fatty, some of the fat is cut away but there are also small pieces of meat that remain with the fat.  The fat is then boiled down and the result it frisoli!  It’s not for the light hearted, the dieter or you whole grain pasta eaters but take a tablespoon of frisoli and mix them in with scrambled eggs and you get a party in your mouth! Another way to use frisoli is to bake them in bread… out of this world!  Gotta love la Cucina Povera!