Archive · 10 Oct 2026
Cucina povera’s Lessons: Tradition, Territory and Contemporary Amalfi Cooking
Cucina povera is a way of cooking that grew from people needing to make the most of what they had.
Chef Claudio Lanuto says it also means understanding local ingredients and the seasons.
He works at Dei Cappuccini Restaurant on the Amalfi coast.
The restaurant takes ideas from this older cooking tradition and gives dishes a modern touch.
One dish is ndunderi, a pasta from Minori, served with chicory and lamb.
Another is fish cooked with tomatoes and herbs.
The menu also includes anchovies from Cetara with escarole and mint oil.
These dishes show how local foods and traditions can shape cooking today.
Chef Claudio Lanuto says cucina povera grew from necessity and knowledge of local seasons and ingredients.
Lanuto leads the kitchen at Dei Cappuccini Restaurant at Anantara Convento di Amalfi Grand Hotel.
The restaurant draws on cucina povera while presenting dishes with a contemporary treatment.
Its menu includes ndunderi pasta from Minori with chicory and lamb.
Other dishes include red snapper all’acqua pazza and Cetara anchovies with escarole and mint oil.
- Who
- Claudio Lanuto, executive chef of Dei Cappuccini Restaurant.
- What
- The restaurant draws on cucina povera traditions while giving dishes a contemporary treatment.
- Where
- Dei Cappuccini Restaurant at Anantara Convento di Amalfi Grand Hotel.
- Why
- Lanuto describes cucina povera as cooking shaped by necessity and knowledge of local territory and seasons.
- Chef
- Claudio Lanuto
- Restaurant
- Dei Cappuccini Restaurant
- Hotel
- Anantara Convento di Amalfi Grand Hotel
- Traditional pasta
- Ndunderi from Minori, served with chicory and lamb
- Fish preparation
- Red snapper all’acqua pazza, cooked with tomatoes and aromatics
- Anchovy dish
- Cetara anchovies served with escarole and mint oil