Lucinda Scala Quinn has spent years immersed in the culinary wisdom of past generations. Her latest book, Mother Sauce, is filled with techniques inspired by cucina povera—the frugal, resourceful way of cooking that Italian grandmothers have perfected over centuries. It’s not just about stretching ingredients; it’s about coaxing deep, layered flavors from humble staples and making every scrap count.

Here, Quinn shares some of the best lessons she’s learned from researching old recipes, speaking with home cooks, and putting these time-honored methods into practice.

Every Ingredient Has a Second Life

For the nonne of Italy, food waste isn’t an option. Every part of an ingredient has a purpose.

• Quinn keeps a resealable container in her freezer for vegetable scraps—carrot peels, onion skins, herb stems, celery tops—which she simmers into a flavorful stock.
• Cheese rinds are another secret weapon, lending richness to soups and stews when simmered slowly.
• Even the brine from jarred peppers can be repurposed as a punchy finisher for sauces or a marinade for vegetables.

Meat as a Luxury: Making Every Bite Count

Meat isn’t a daily staple in cucina povera; it is a special ingredient used sparingly but strategically. And every last bit is used in some way, with no parts going unused. To that end, Quinn recommends buying a whole chicken instead of individual cuts. She breaks it down herself, using the backs and wing tips to make broth, the breasts for quick sautés like piccata, and the legs for slow-simmered dishes like chicken cacciatore. (You’ll find recipes for both in Mother Sauce.)

Similarly, small amounts of prosciutto or pancetta are never the star of a dish but rather a supporting player, used to flavor beans, greens, or a pot of bubbling polenta.

The Unsung Hero: Breadcrumbs

Breadcrumbs shouldn’t be an afterthought—they are a cornerstone. Stale bread is never wasted; it is turned into fine breadcrumbs to stretch ground meat for meatballs, or, for Quinn, toasted with olive oil and anchovy to create a crispy, umami-rich topping for pasta. 

Make the Most of Leftover Pasta

If you’ve got leftover cooked pasta, try this: instead of microwaving it, heat a cast-iron skillet, crisp the pasta into a golden, lacy-edged pancake, and cut it into wedges. “There is nothing sad about leftover pasta in our house,” Quinn says.

Beans, Pasta Water, and Other Kitchen Gold

Dried beans, more flavorful and economical than canned, are a staple of frugal cooking. Their cooking liquid—often discarded—should be saved and used to enrich soups and stews. The same goes for pasta water, which contains starch that thickens and emulsifies sauces. 

Aged Cheeses, DIY Ricotta, and the Power of Whey

Homemade ricotta is easier than most people think. Quinn’s book includes instructions for making it fresh and then using the leftover whey to tenderize meat and add flavor (sub it for the water called for) to baking recipes or pasta sauces.

When it comes to aged cheeses, she opts for Pecorino Romano over Parmesan—it’s just as flavorful and often more affordable.

Stocking a Nonna-Approved Pantry

If you want to cook like a nonna, start with these essentials:

• Extra virgin olive oil (buy in bulk for savings; then, decant it into a cruet as needed)
• Dried beans (more economical than canned and richer in flavor)
• Whole canned tomatoes (better quality than pre-chopped)
• Fresh herbs (grow your own if possible)

Quinn sees cucina povera as more than just a way to save money—it’s a way to cook with care, creativity, and respect for ingredients. She explains that Italian immigrant women were feeding their families under tough circumstances, yet they managed to make food that nourished both body and soul. There’s a lot we can learn from that today.

With a little resourcefulness and a nonna’s mindset, you might find that less truly is more.