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Acquacotta, an Italian bread soup

Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.

In many historical periods, peasant foods have been stigmatized.[1]

They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common.[citation needed]

Common types

Meat-and-grain sausages or mushes


Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried



Fried cauliflower with agliata sauce

Soups and stews

Pot-au-feu, the basic French stew, a dish popular with both the poor and the rich alike

List of peasant foods

This section may contain unverified or indiscriminate information in embedded lists. Please help clean up the lists by removing items or incorporating them into the text of the article. (October 2018)
Bowl of hominy, a form of treated corn

See also


  1. ^ Albala, Ken (2002). Eating Right in the Renaissance. University of California Press. p. 190. ISBN 0520927281.
  2. ^ "Strascinati con mollica e peperoni cruschi". Retrieved 19 September 2020.
  3. ^ "Pasta mollicata – bucatini with anchovies and breadcrumbs". Retrieved 19 September 2020.
  4. ^ Viaggio in Toscana. Alla scoperta dei prodotti tipici. Ediz. inglese. Progetti educativi. Giunti Editore. 2001. p. 41. ISBN 978-88-09-02453-3.
  5. ^ Capatti, A.; Montanari, M.; O'Healy, A. (2003). Italian Cuisine: A Cultural History. Arts and Traditions of the Table: Perspe (in Italian). Columbia University Press. p. 36. ISBN 978-0-231-50904-6.
  6. ^ Daly, Gavin (2013). The British Soldier in the Peninsular War: Encounters with Spain and Portugal, 1808-1814. Palgrave Macmillan. p. 100. ISBN 978-1137323835.
  7. ^ a b Ciezadlo, Annia (2012). Day of Honey: A Memoir of Food, Love, and War. Simon and Schuster. p. 217. ISBN 978-1416583943.
  8. ^ Cwiertka, K.J. (2006). Modern Japanese Cuisine: Food, Power and National Identity. University of Chicago Press. p. 229. ISBN 978-1-86189-298-0. Retrieved June 16, 2017.

Further reading