Vegetables the Italian Way, by Giulia Scarpaleggia

Giulia Scarpaleggia celebrates of the soul of Italian cooking with a beautiful and delicious cookbook focused on vegetables.

Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. 

The recipes in this book celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Roasted Pepper Pasta Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin.

Buon appetito!