The Italians are longtime masters of zero-waste cooking, and many of their most classic dishes are naturally thrifty and waste-averse. They have numerous bread-saving recipes, for instance, including the classic bread salad panzanella, pappa al pomodoro (Tuscan bread and tomato soup) and passatelli, a northern Italian pasta made with breadcrumbs, egg and cheese that’s usually served in broth, or brodo, which is another thrifty recipe that uses up bones and veg scraps.
