Vegetables The Italian Way

Italians have a gift for making vegetables shine, combining simplicity, balance and an instinctive understanding of flavour to get the best from each ingredient, whether fresh with lemon and salt or slowly roasted with olive oil and herbs. Giulia Scarpaleggia’s recipes celebrate cucina casalinga, or Italian home cooking, featuring iconic dishes such as Eggplant Parmesan, Panzanella Salad and Sicilian Caponata alongside regional favourites like Braised Artichokes and Fennel Gratin. With enticing photographs of gardens and countryside, this book is as beautiful to browse as it is to cook from.