Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary
April 14, 2026
From the author of Cucina Povera, Giulia Scarpaleggia continues her exploration of the soul of Italian cooking—this time through the vibrant world of vegetables.
Italians have an unrivalled gift for making vegetables the star of the table. With just a squeeze of lemon, a drizzle of olive oil, or a scattering of herbs, they transform the simplest produce into deeply satisfying dishes. This instinctive approach to cooking—rooted in cucina povera, Italy’s tradition of resourceful, seasonal home cooking—turns everyday ingredients into nourishing, flavourful meals.
In this book, Giulia Scarpaleggia celebrates cucina casalinga, the heartfelt cooking of Italian homes. Her recipes bring together beloved classics such as Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata with regional treasures like Braised Artichokes and Fennel Gratin. Paired with evocative photographs of Italian gardens and countryside life, this is both a feast for the eyes and an invitation to cook with the rhythm of the seasons.
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The book is available everywhere books are sold. See the links below for where to find it near you!
Editorial Reviews
Giulia’s warmth and generosity spills forth on every page of Vegetables the Italian Way. There is a beautiful rhythm to the way she cooks, with simple preparations that allow the vegetables to sing, in harmony with the seasons and in concert with the time-honored traditions of Italian home cooking. ― Hetty Lui McKinnon, cookbook author
Vegetables the Italian Way is a delicious ramble through the Italian countryside with every treasured vegetable and technique accounted for—never fussy, absolutely authentic, and undisputably delicious. ― Sarah Copeland, cookbook author
Bursting with original, wholesome Italian vegetable recipes that truly work every time, this book radiates warmth. Giulia’s heartfelt guidance makes each dish a joy to prepare. ― Regula Ysewijn MBE, food writer
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Letters from Tuscany is an anchor to Italy, to the Italian table and our loud conviviality, a reason to experiment with less known ingredients, and the voice of a friend in the kitchen.
Letters From Tuscany is our own independent publication: we test, photograph, and write each recipe just for you. It is a way of sharing great content, recipes that we like, created to inspire you, to bring a little taste of Italy to your kitchen, for you and your family.
Other previously published cookbooks
My love for cooking and the curiosity for traditional family recipes led me to write my first cookbook, Le ricette di mia nonna – My grandma’s recipes, a cookery book in Italian and in English on the food we daily eat at home.
In 2012 Food Editore published my second cookbook, I love Toscana, which has been translated in English, Dutch, Polish, and Taiwanese Mandarin. Two more cookbooks followed I love Toscana: in 2014 Cucina da chef con ingredienti low cost, published with BUR, and in 2015 Cucina naturale: Frutta, published with Gribaudo.
My fifth cookbook, La Cucina dei Mercati in Toscana, was published with Guido Tommasi Editore on February 2017. The English version, From the Markets of Tuscany: A cookbook, followed in 2018.
In 2023, I published Cucina Povera, a celebration of Italy’s humble, rural cuisine and the principles of simplicity, sustainability, and respect for seasonal ingredients that define it. Following the success of Cucina Povera, in 2025, a completely revised English edition of From the Markets of Tuscany was released, titled From the Markets of Tuscany. A Collection of Traditional, Seasonal Recipes, featuring a new graphic design and previously unpublished recipes.
