Zero Food Scraps Cuisine from Italy Turns Pea Pods into Delicious Finger Food

ecocucina pea pod fingerfood photo

Image Credit: Lisa Casali
Lisa Casali is an environmental risk expert by day, and an eco-food blogger by night. Her passion for cooking got her to think about all the stuff that usually doesn't enter the recipe, such as the outer leaves of artichokes, the stems of asparagus, peels, pods, cores,... A few years ago she asked herself: Is it really necessary to throw away so much? Are all those food scraps that the recipe books tell us to throw away really inedible or just more difficult to prepare? After talking to food experts, chefs and nutritionists, she decided to find ways to turn these edible parts we usually don't want into delicious meals. This is what she calls Ecocucina, cooking with (almost) no environmental impact; try it out for yourself!
ecocucina book photo

Image Credit: Lisa Casali

Casali believes in local food, possibly even from your own garden or balcony. Reading the Ecocucina philosophy (all you need to know to lower your eco footprint in the kitchen!), I think she would rather agree with Graham Hill's Weekday Vegetarian diet. But what makes Casali's ecocucina so special is the creative way in which she uses every part of each ingredient. The other day she had stalks from white asparagus left over from lunch, and converted them into carpaccio of white asparagusĀ stalks the next day. Or next time you eat peas, turn the pea pods into crunchy finger food. She also managed to fake a "parmigiana" with pumpkin rind and carrotĀ peel... yumm!

I totally agree with Casali that "it's not necessary to make a radical lifestyle change in order to reduce our ecological footprint - in fact it takes just a few easy changes to our daily habits." If you want to save some money, eat healthy and throw away less food, visit Ecocucina for great recipes and inspiration. The book is currently only available in Italian.

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