Italian cuisine is rich, varied, and full of original inventions, the historical ""divisions"" and the peculiarities of territorial values fed over time, outlining scenarios (of habits, passions, adaptations, and particular conditions) different from one place to another, but always with the same objective: to give better satisfaction to the palate, combining what earth can offer with what the culinary art can elaborate. Today is called ""typical regional cuisine"", with the addition of some specifications, such as “poor”.  

In a sense, ""poor cooking""—the art of creating rich and sophisticated dishes with simple ingredients – is a bearer of the tradition of Italian cuisine. Therefore, the return is made to that moment, more than historical, we could call traditional, it means to probe the history to go in search of these typical recipes that were created in the rural world, from the resources of the territory. The essence of authentic Italian cuisine is precisely this: a world that contains within itself a thousand facets, countless products, which are envied by all, and, above all, simplicity, which reminds us of our ancestors, and our history. Typical Italian cuisine evokes well-being, and its success is due to the quality of the gastronomy, the simplicity, and the love of the preparation.