Put Stale Bread to Good Use in This Classic Italian Dish

Although the government’s Council of Economic Advisors confirms that food inflation rates have been cooling, the average household will spend about 6 percent more this year on food than last year, according to the latest estimates from the U.S. Bureau of Labor Statistics. So, it’s still an excellent time to tap into the powers of our best budget-friendly tips for healthy eating.

A trip to eastern Italy reinforces the idea of leaning into the concept of “cucina povera.” Translated from Italian, this means “the kitchen of the poor.” It’s a mindset believed to have originated among the country’s rural peasant populations. Cucina povera involves making the most of what you have—a concept that’s not only a winner for your budget but also a boon for the environment.

Nearly all of us have put this philosophy to use as part of our Thanksgiving menus. Bread stuffing is a perfect example of cucina povera; we use stale bread as the foundation for the casserole, which often includes aromatic vegetables, herbs, broth, and sometimes meat or seafood. 

Bread pudding, panzanella, and ribollita are also savvy ways to salvage stale bread—and make it scrumptious. Beyond the bread makeover element, you might notice another commonality among all of those recipes: they all contain little to no meat. Since meat accounts for about one-third of our average food expenses, eating a little less meat can lead to even more savings (beyond those you’ll already score by creating less food waste).

Even if you don’t go fully vegetarian or vegan, replacing one meaty meal with one vegetarian recipe per week is enough to significantly decrease the environmental impact of your overall menu.

Another clever way to cut down on meat consumption and make the most