In 2011 he toured the Italian regions alongside Antonio Carluccio in a four-part series for the BBC, "The Two Greedy Italians". Speaking about how his new book has tips and ideas of what to do with leftovers and encourages an ethos of zero waste, ensuring that every part of the ingredient is put to good use, he told Chris: “Never throw away anything. His third book, Gennaro's Italian Home Cooking, was published in September 2008, and his fourth, Gennaro's Easy Italian, was published in March 2010.

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Where aubergines are abundant during summer, pumpkin is plentiful during the colder season, especially in rural locations where this autumnal squash provided necessary nutrition for families. His latest book, ‘Gennaro’s Limoni’ published by Pavilion, is a foodie’s must, celebrating and sharing Gennaro’s love of lemons, Italy’s favourite fruit, and recipes that they star in. Don't forget, Jamie’s very talented, and also he used to cook since he was a little child, because his mother and father had the restaurant, a pub. He spoke to Chris about when he first met his young protege, and said that they still “talk every day. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice.Talking about gnocchi, the chef said: “If you want to make gnocchi with just flour and water, it’s so simple, but with nice sauce. Cook them with a little bit of olive oil, a crush of garlic, a little bit of chilli, a little bit of water, boil the pasta at the same time, throw in the starch – if you’ve got some breadcrumbs, throw them on top. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Contaldo is also known for his association with Jamie Oliver, whom he first met at Neal Street Restaurant in the 1990s.

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Heat the olive oil in a saucepan, add the onion and fry over a medium heat for about five minutes, then add the tomatoes, basil leaves and some salt to taste. The chef says: “There was not much, so whatever you had you cooked in many different ways and nothing used to be thrown away.

We remember those beautiful days when we sat altogether eating artichoke but when it’s finished, we leave it, we forget about it, we wait for the next season – and look forward to it.

Gennaro Contaldo - Wikipedia Gennaro Contaldo - Wikipedia

Contaldo grew up in the small village of Minori on the Amalfi Coast, developing his love for food from days he spent hunting with his father and grandfather, and collecting herbs for his mother. His first cookbook, ‘Passione’, published by Headline in 2003, won Best Italian Cook Book 2003 at the World Gourmand Cookbook Awards and was short listed for the André Simon Award. In the Contaldo household in London, where bunches of tomatoes hang from hooks around his kitchen/diner (“they become very sweet and last at least a month”), a meal will last several days. VIRGIN and the VIRGIN signature logo are registered trademarks of Virgin Enterprises Limited and are used under licence. Gennaro joined the Chris Evans Breakfast Show with cinch to talk about the book, which focuses on Cucina Povera - using simple ingredients in inventive ways to spend less and, ultimately, eat better.Contaldo grew up in the village of Minori on the Amalfi coast – “the sea was my swimming pool and the mountains were my back garden” – and fondly remembers artichoke season. Today, Gennaro is still very closely involved with Jamie's projects, and is in charge of creating the menus and training new chefs for Jamie's Italian chain. And I hate expiry dates, just smell it, look at it – there’s nothing wrong with it except when it’s rotting. Contaldo also developed menus for Oliver's UK restaurant chain Jamie's Italian, in which he is a business partner. Inside my house papa wanted to cook, grandfather wanted to cook, grandma would cook, my mama would cook, my sister was taught by my grandma.

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He made a comic appearance as one of Oliver's sous-chefs on Food Network's Iron Chef America, in a battle against famed Italian-American chef Mario Batali. Continue making layers like these until you have finished all the ingredients, ending with a final sprinkling of mozzarella and grated Parmesan. This is reflected in his latest cookbook, Gennaro’s Cucina, which focuses on hearty, money-saving meals, or, as he puts it “proper Italian cooking: few ingredients, maximum flavour”. Italian chef Gennaro Contaldo’s new book, Gennaro’s Cucina: Hearty Money-Saving Meals From An Italian Kitchen, is out today. Gennaro is renowned for being a mentor to Jamie Oliver and teaching him, with Antonio Carluccio, about Italian cooking.He married in 1974 and had three children - he later had two more children with his current partner. I press everyone to learn how to cook because once you’ve learned how to cook, you can use whatever you find in the house.