There’s a new Italian cookbook coming out in April 2026 that I’m excited about: “Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary,” by Giulia Scarpaleggia. I’m a vegetarian, and I love finding cookbooks that teach me how to make flavorful vegetables using simple techniques.
The publisher, Artisan Books, gifted me an advance copy of this plant-forward cookbook to preview.
The cookbook author, Juls, teaches cooking classes in Tuscany. She introduces us to the Italian style of cooking vegetables. In Italy, they’re the star of the meal, not an afterthought; they’re seasonal; prepared simply; and woven into every part of the meal. (I did find it thoroughly interesting that like my Scottish ancestors, Italians definitely overcook vegetables, on purpose).
Juls introduces us to “cucina casalinga,” which is Italian home cooking. She has chosen to organize the cookbook by cooking method, starting with tossing and stirring.
Note that this is not a vegetarian cookbook – there are plenty of recipes that utilize meat and fish. The cookbook includes many helpful asides and notes for making the dishes vegan, which is a thoughtful touch.
Besides the recipes, the cookbook features lovely photographs of Italian markets, the author’s family members, and of Italian kitchen gardens.
Chapters include:
- Tossed & Stirred
- Braised, Boiled & Stewed
- Twice-Cooked
- Sauced
- Fried & Grilled
- Baked & Roasted
- Stuffed
- Preserved
- Sweetened
I appreciated the tips pages scattered throughout the cookbook, including “How to spruce up your tomato sauce,” “A risotto for all seasons,” “Italians and overcooked vegetables,” “Tips and tricks for a great fried vegetable platter,” “Italians and Bitter Flavors,” “Ode to the Food Mill,” “Fresh Herb Pairings in Italian Cuisine” and other interesting educational tidbits.
I loved that many of the recipes have a very helpful “Notes” section towards the bottom with tips on preparing the ingredients, cooking the dish, serving it, or altering it for dietary preferences.
Each recipe features a beautiful photo of the finished dish (the stunning food photography is by Tommaso Galli). Measurements are given in both metric and imperial (weight and volume both).
The recipes I’m most looking forward to trying from this cookbook include “Smothered Cauliflower with Olives & Sun Dried Tomatoes;” the eggplant croquettes and the cauliflower and olive fritters; the adorable looking molded carrot and spinach flan; and in the fall, the cavatelli with pumpkin and lentil ragu. I also have my eye on the Alpine Carrot Cake from the desserts chapter!
Follow Giulia Scarpaleggia on Instagram and visit her “Letters from Tuscany” Substack for more info and recipes.
Shop for “Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary” on Amazon (affiliate link).
Thank you to the publisher and to NetGalley for gifting me an advance reading copy of this new Italian cookbook.
-Carrie
Cookbook Divas
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