Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary
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Giulia Scarpaleggia (Cucina Povera) continues her exploration of Italian home cooking with a focus on vegetables and the principles that define their preparation. Rooted in the traditions of cucina povera, the cooking here asks little of its ingredients beyond attention and respect.
Recipes include widely known dishes such as eggplant parmigiana, panzanella, and squash and mushroom lasagna. But there are also more regional preparations like braised artichokes and fried green tomatoes with grapes. Techniques are straightforward: roasting, braising, dressing with olive oil and herbs, reflecting a style of cooking that relies on balance and not elaboration.
Accompanied by photographs of gardens and rural landscapes, the book situates these dishes within the context of everyday Italian cooking. A practical and approachable collection for those interested in vegetable-forward cuisine shaped by tradition.
Hardcover. Color photographs throughout.
Published on April 14, 2026
