{"product_id":"vegetables-the-italian-way-turning-simple-and-fresh-into-extraordinary","title":"Vegetables the Italian Way: Turning Simple and Fresh Into Extraordinary","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGiulia Scarpaleggia \u003c\/b\u003eis a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor and the author of \n\u003ci\u003eCucina Povera\u003c\/i\u003e (Artisan, 2023), along with five other cookbooks in Italian. Her blog, \n\u003ci\u003eJuls' Kitchen\u003c\/i\u003e, was named by \n\u003ci\u003eSaveur \u003c\/i\u003eas 2019's best food culture blog. Scarpaleggia lives in Tuscany in her family country house with husband, photographer Tommaso Galli, and daughter, Livia. Find her on Instagram at @julskitchen and via her newsletter at www.lettersfromtuscany.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTossed and Stirred \u003c\/b\u003e\n\u003cbr\u003e Asparagus Salad with Anchovy Dressing Asparagi con la salsa delle puntarelle \n\u003cbr\u003e Tomato Tonnato Pomodori con la salsa tonnata \n\u003cbr\u003e Potato and Tomato Salad from Pantelleria Insalata Pantesca \n\u003cbr\u003e Green Bean and Potato Salad Insalata di patate e fagiolini \n\u003cbr\u003e Roasted Pepper Pasta Salad Pasta fredda con peperoni arrostiti \n\u003cbr\u003e Fall Panzanella with Squash, Carrots, and Fennel Panzanella autunnale \n\u003cbr\u003e Sweet and Sour Squash Zucca in Agrodolce \n\u003cbr\u003e Extra Nutty Lacinato Kale Salad Insalata di cavolo nero con frutta secca tostata \n\u003cbr\u003e Russian Salad Insalata Russa \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBraised, Boiled, and Stewed\u003c\/b\u003e\n\u003cbr\u003e Pea and Pasta Soup Pasta e piselli \n\u003cbr\u003e Roman-Style Artichoke and Mozzarella Crostoni Crostoni con carciofi alla Romana e mozzarella \n\u003cbr\u003e Sweet and Sour Pepper Stew Peperonata \n\u003cbr\u003e Stewed Green Beans Fagiolini in umido \n\u003cbr\u003e Bean, Lacinato Kale, and Squash Soup Zuppa frantoiana \n\u003cbr\u003e Onion and Tomato Stew Friggione \n\u003cbr\u003e Smothered Cauliflower with Olives and Sun-Dried Tomatoes Cavolfiore soffocato \n\u003cbr\u003e Savoy Cabbage and Potato Soup with Mustard and Cheesy Croutons Vellutata di patate e verza con crostini alla senape e Parmigiano \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eTwice-Cooked Vegetables\u003c\/b\u003e\n\u003cbr\u003e Aglio and Olio Spaghetti with Monk's Beard Spaghetti aglio, olio e agretti \n\u003cbr\u003e Double Cooked Artichokes and Potatoes Carciofi e patate \n\u003cbr\u003e Eggplant Croquettes Polpette di melanzane \n\u003cbr\u003e Ricotta and Broccoli Rabe Tart Torta salata con cime di rapa e ricotta \n\u003cbr\u003e Escarole Pie Pizza di scarola \n\u003cbr\u003e Pasta with Broccoli Pasta con broccoli \n\u003cbr\u003e Carrot and Spinach Flan Sformato di spinaci e carote \n\u003cbr\u003e Fennel Gratin Finocchi gratinate \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSauced\u003c\/b\u003e\n\u003cbr\u003e Arugula Pesto Penne Pasta Penne al pesto di rucola \n\u003cbr\u003e Pasta with Roasted Carrots, Guanciale, and Pecorino Pasta con carote, guanciale e pecorino \n\u003cbr\u003e Zucchini Carbonara Carbonara di zucchine \n\u003cbr\u003e Rigatoni with Summer Vegetable Sauce Rigatoni al sugo di verdure estive \n\u003cbr\u003e Rye Pici Pasta with Butternut Squash, Leeks, and Sausages Pici alla segale con zucca, porri e salsiccia \n\u003cbr\u003e Potato Gnocchi with Radicchio and Gorgonzola Cheese Gnocchi con radicchio e gorgonzola \n\u003cbr\u003e Cavatelli with Pumpkin and Lentil Ragù Cavatelli al ragù di lenticchie e zucca \n\u003cbr\u003e Chanterelle and Chestnut Risotto Risotto con finferli e castagne \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFried and Grilled\u003c\/b\u003e\n\u003cbr\u003e Grilled Asparagus Frittata Frittata con asparagi grigliati \n\u003cbr\u003e Zucchini Flower Fritters Frittelle di fiori di zucca \n\u003cbr\u003e Fried Vegetable Platter Fritto misto di verdure \n\u003cbr\u003e Eggplant Caponata Caponata di melanzane \n\u003cbr\u003e Phyllo Pockets with Eggplant Caponata Triangolini di pasta fillo con caponata di melanzane \n\u003cbr\u003e Grilled Eggplant Rolls with Tomato Sauce Involtini di melanzane grigliate al pomodoro \n\u003cbr\u003e Fried Green Tomatoes and Grapes Pomodori verdi fritti con l'uva \n\u003cbr\u003e Cauliflower and Olive Fritters Frittelle di cavolfiore \n\u003cbr\u003e Grilled Radicchio with Green Sauce and Creamy Bean Puree Radicchio tardivo grigliato con salsa verde e purè di fagioli \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBaked and Roasted \u003c\/b\u003e\n\u003cbr\u003e Roasted Tomatoes Pomodori arrosto \n\u003cbr\u003e Roasted Tomato Orzotto Orzotto ai pomodori arrosto \n\u003cbr\u003e My Grandma's Eggplant Parmigiana La parmigiana di melanzane di nonna \n\u003cbr\u003e White Zucchini Parmigiana Parmigiana bianca di zucchine \n\u003cbr\u003e Summer Vegetable Gratin Verdure estive gratinate \n\u003cbr\u003e Squash and Eggplant Pizzette Capricciosa Pizzette capricciosa di zucca e melanzane \n\u003cbr\u003e Roasted Squash Zucca al forno \n\u003cbr\u003e Savory Potato and Squash Pie Gattò di patate e zucca \n\u003cbr\u003e Squash Semolina Gnocchi Gnocchi alla romana con la zucca \n\u003cbr\u003e Squash and Mushroom Lasagna Lasagne con zucca e funghi \n\u003cbr\u003e Radicchio and Potato Strudel Strudel di radicchio e patate \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eStuffed\u003c\/b\u003e\n\u003cbr\u003e Rice-Stuffed Peppers Peperoni ripieni di riso \n\u003cbr\u003e Cocoa Cappellacci Stuffed with Roasted Squash, Walnuts, and Chestnuts Cappellacci al cacao con zucca, noci e castagne \n\u003cbr\u003e Mushroom and Ricotta Stuffed Crepes Crespelle ai funghi \n\u003cbr\u003e Bread-Stuffed Mushrooms Funghi ripieni \n\u003cbr\u003e Potato-Stuffed Onions Cipolle ripiene \n\u003cbr\u003e Ricotta and Cauliflower Stuffed Shells Conchiglioni ripieni al forno \n\u003cbr\u003e Stuffed Cabbage Rolls Involtini di verza \n\u003cbr\u003e Greens-Stuffed Cascioni Cascioni alle erbette \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePreserved\u003c\/b\u003e\n\u003cbr\u003e Baby Artichokes Preserved in Olive Oil Carciofini sott'olio \n\u003cbr\u003e Tuscan Tomato Sauce Pomarola \n\u003cbr\u003e Tuna-Stuffed Hot Cherry Peppers Peperoncini piccanti ripieni di tonno \n\u003cbr\u003e Spicy Tomato Jam Confettura di pomodori piccante \n\u003cbr\u003e Sun-Dried Tomatoes in Oil Pomodori secchi sott'olio \n\u003cbr\u003e Mixed Pickled Vegetables Giardiniera \n\u003cbr\u003e Sweet Onion and Apple Jam Confettura di cipolle di tropea e mele \n\u003cbr\u003e Squash Jam Confettura di zucca \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSweetened\u003c\/b\u003e\n\u003cbr\u003e Sweet Zucchini Cake Scarpaccia di zucchine \n\u003cbr\u003e Cucumber Sorbet with Gin Sorbetto al cetriolo corretto al gin \n\u003cbr\u003e Alpine Carrot Cake Torta di carote alpina \n\u003cbr\u003e Ricotta and Squash Cake Torta di zucca e ricotta \n\u003cbr\u003e Marbled Squash and Cocoa Cake Torta variegata alla zucca e cacao \n\u003cbr\u003e Swiss Chard Tart Torta d'erbi \n\u003cbr\u003e Radicchio and White Chocolate Cake from Chioggia Torta ciosota al radicchio \n\u003cbr\u003e Pastry Cream-filled Donuts Bomboloni alla crema \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGiulia's warmth and generosity spills forth on every page of \n\u003ci\u003eVegetables the Italian Way\u003c\/i\u003e. 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.-- \n\u003cb\u003eHetty Lui McKinnon, cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eVegetables the Italian Way \u003c\/i\u003eis a delicious ramble through the Italian countryside with every treasured vegetable and technique accounted for--never fussy, absolutely authentic, and undisputably delicious.-- \n\u003cb\u003eSarah Copeland, cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBursting 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.-- \n\u003cb\u003eRegula Ysewijn Mbe, food writer\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eCucina Povera\u003c\/i\u003e author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. This deep-rooted practice of simplicity comes from Italy's cucina povera where seasonal vegetables dishes are nourishing everyday meals. \n\u003cp\u003e\u003c\/p\u003e The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga--Italian home cooking. They include some of Italy's most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Scarpaleggia, Giulia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-04-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Vegetables)|Cookbooks|Cooking, Italian\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648294679\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648294679\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":52122896335129,"sku":"SP-9781648294679","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781648294679_spiral.png?v=1773728593","url":"https:\/\/westbindery.com\/products\/vegetables-the-italian-way-turning-simple-and-fresh-into-extraordinary","provider":"West Bindery","version":"1.0","type":"link"}