Giulia Scarpaleggia

Caption

For the past few years, I’ve been cooking vegetables in every possible way — roasting, braising, grilling, preserving — trying to capture the rhythm of an Italian kitchen through the seasons. In less than two months, Vegetables the Italian Way will finally be out in the world. And it’s now AVAILABLE for PREORDER. If you choose to preorder, I’d love to thank you personally. Here’s what you’ll receive: • An exclusive invitation to a live virtual cooking class + Q&A in May. I’ll cook a few of my favorite recipes from the book and answer your questions.
• Instant access to an early spring recipe from the book — something you can start cooking right away.
• A one-month paid subscription to Letters from Tuscany on Substack. Preordering a book is a small gesture that makes a big difference for an author, and I don’t take it for granted. You’ll find all the details in my stories.
 I truly can’t wait to cook these recipes with you. 🌿 All the beautiful photos of the book by @tommyonweb

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