Congratulations on what sounds like a wonderful book. I just preordered! I wrote my master’s thesis on vegetable eating in the late 19th and early 20th century. It was focused on the US and UK, but I snuck in Janet Ross’s Leaves from Our Tuscan Kitchen as a source, and also did a lot of reading on how turn-of-the-century social workers in New York tried to get recent Italian immigrants to stop eating vegetables.
When I go out to eat in Italy, I live for cicoria. I’m so looking forward to your book!
Your thesis sounds fascinating! I'm interested in the historical perspectives of foods--especially fresh foods--and regional cuisines, food as micro culture.
I am an accomplished home cook, but I have always been intimidated by artichokes! I positively LOVE to eat them but have never bought whole, fresh artichokes as I feel clueless as to how to prepare them.
if you search in the newsletter archive there’s a video where we go deep in detail on how to clean the artichokes and how to cook them, or eat them raw!
Cannot wait to read and share the recipes with family & friends
Just had a short stay in Venice loved the vegetable barges and markets laden with artichokes and vegetables we don’t see in England Love all the radicchio x
I'm so excited for this book! Thank you for the beautiful overview of what to expect. What you say about testing recipes in the cooking school kitchen is so true. The questions, the curiosity, the doubt, the awe, all go into creating better recipes. Can't wait.
Congratulations on your book! What you say about Italian "over"cooked vegetables is so true and on point. I just made a stufato of red cabbage that cooked, barely simmered, for 1 1/2 hours. Perfect!
This is such a great book, Giulia. As you know, if you grow up in Puglia you just can’t get away from cucina contadina and vegetable-forward dishes. And it’s definitely the way I cook — I just naturally prefer eating that way. Looking forward to reading your recipes.
I love the comment about teaching you to love bitterness. I definite agree that bitterness is something you can learn to love. Several years ago, I decided to spend a year learning how to make classic cocktails. Of course, the Negroni was on the list. I had never had Campari before, but I bought a bottle to try a Negroni. I thought it was the worst thing I had ever made! But, I still had a big bottle of Campari, so I kept trying other cocktails that used it. By the time I finished the bottle many months later, I realized that I couldn't wait to go get another one. Now, the Negroni is my absolute favorite cocktail. I know, this isn't very veggie-focused, but that learned love of bitterness has soaked into my other tastes too, including vegetables! Can't wait for this cookbook, my pre-order has been in since you first announced it!
I preordered and so excited. I want to learn more about vegetables and we were amazed in our class how good that carrot sauce was. I am afraid of artichokes. lol I love savory and bitter over sweet so I’m looking forward to learning more. Thank you 💕
Ah! Janet Ross. Mark Twain lived nearby. He wrote the Dept. of Agriculture and said he had used a wax block to make a mold of the key to the lock on her garden gate. Unknown to her, he had unlimited access to her vegetables. However, he need high quality American watermelon seeds to plant in her garden. They sent the seeds! Maybe you could plant a watermelon seed or two at your home in honor of Janet Ross, the first vegetable gastronome of Tuscany. Pre-ordering from Omnivore Books today.
Thanks Giulia, it's only wetting our appetite for its release. Puntarelle is one of my favorite vegetables that I enjoy while in Italy, unfortunately can't find it in the states. Keep the letters coming I keep them in a file for future reference. Thanks Again Gary & Kathy
I wished! Unfortunately ay the moment in Italy it is only available on Amazon, or maybe directly at a Feltrinelli bookshop (I hoped they carried it online, but they just have the ebook)
I wonder if Blackwell’s might be the answer … we order books through them and they arrive safe and sound in France. The price always includes European postage.
Living in Southern Africa I have an entirely different view of Amazon.
I have tried to order from local bookstores both independent and chain. The minimum wait time is 6 weeks and usually longer because Ingram shows it’s in stock but then inexplicably cancelled orders.
Amazon takes as little as a day if I order from Amazon.za. If I ship from the states it takes about two weeks.
I’m absolutely certain that THIS is why independent bookstores are disappearing . It’s not Amazon so much as the horrific service from distributors like Ingram and Baker & Taylor. Who in 2026 is willing to wait for almost 2 months with no guarantee of success?
Perfect! It’s true, Italians have a way with vegetables. Can’t wait to see the book.
This is the book I've been missing! I cannot wait to get my hands on a copy. Congratulations, Giulia!!
Congratulations on what sounds like a wonderful book. I just preordered! I wrote my master’s thesis on vegetable eating in the late 19th and early 20th century. It was focused on the US and UK, but I snuck in Janet Ross’s Leaves from Our Tuscan Kitchen as a source, and also did a lot of reading on how turn-of-the-century social workers in New York tried to get recent Italian immigrants to stop eating vegetables.
When I go out to eat in Italy, I live for cicoria. I’m so looking forward to your book!
Your thesis sounds fascinating! I'm interested in the historical perspectives of foods--especially fresh foods--and regional cuisines, food as micro culture.
I am an accomplished home cook, but I have always been intimidated by artichokes! I positively LOVE to eat them but have never bought whole, fresh artichokes as I feel clueless as to how to prepare them.
if you search in the newsletter archive there’s a video where we go deep in detail on how to clean the artichokes and how to cook them, or eat them raw!
Cannot wait to read and share the recipes with family & friends
Just had a short stay in Venice loved the vegetable barges and markets laden with artichokes and vegetables we don’t see in England Love all the radicchio x
I'm so excited for this book! Thank you for the beautiful overview of what to expect. What you say about testing recipes in the cooking school kitchen is so true. The questions, the curiosity, the doubt, the awe, all go into creating better recipes. Can't wait.
Congratulations on your book! What you say about Italian "over"cooked vegetables is so true and on point. I just made a stufato of red cabbage that cooked, barely simmered, for 1 1/2 hours. Perfect!
I love bitter! I’m in.
Would you consider doing a live vegetable tutorial with me as a celebrity guest?
This is such a great book, Giulia. As you know, if you grow up in Puglia you just can’t get away from cucina contadina and vegetable-forward dishes. And it’s definitely the way I cook — I just naturally prefer eating that way. Looking forward to reading your recipes.
I love the comment about teaching you to love bitterness. I definite agree that bitterness is something you can learn to love. Several years ago, I decided to spend a year learning how to make classic cocktails. Of course, the Negroni was on the list. I had never had Campari before, but I bought a bottle to try a Negroni. I thought it was the worst thing I had ever made! But, I still had a big bottle of Campari, so I kept trying other cocktails that used it. By the time I finished the bottle many months later, I realized that I couldn't wait to go get another one. Now, the Negroni is my absolute favorite cocktail. I know, this isn't very veggie-focused, but that learned love of bitterness has soaked into my other tastes too, including vegetables! Can't wait for this cookbook, my pre-order has been in since you first announced it!
I preordered and so excited. I want to learn more about vegetables and we were amazed in our class how good that carrot sauce was. I am afraid of artichokes. lol I love savory and bitter over sweet so I’m looking forward to learning more. Thank you 💕
I preordered your book from my local independent bookstore. I cannot wait to see the recipes. Thank you for writing this cookbook.
I’m so excited for the book to come, and to cook from it.
I do extra love all the Italian bitter veg and looking forward to some new ideas.
Ah! Janet Ross. Mark Twain lived nearby. He wrote the Dept. of Agriculture and said he had used a wax block to make a mold of the key to the lock on her garden gate. Unknown to her, he had unlimited access to her vegetables. However, he need high quality American watermelon seeds to plant in her garden. They sent the seeds! Maybe you could plant a watermelon seed or two at your home in honor of Janet Ross, the first vegetable gastronome of Tuscany. Pre-ordering from Omnivore Books today.
Thanks Giulia, it's only wetting our appetite for its release. Puntarelle is one of my favorite vegetables that I enjoy while in Italy, unfortunately can't find it in the states. Keep the letters coming I keep them in a file for future reference. Thanks Again Gary & Kathy
Do you have a non Amazon way to pre-order in Italy?
I wished! Unfortunately ay the moment in Italy it is only available on Amazon, or maybe directly at a Feltrinelli bookshop (I hoped they carried it online, but they just have the ebook)
I wonder if Blackwell’s might be the answer … we order books through them and they arrive safe and sound in France. The price always includes European postage.
Living in Southern Africa I have an entirely different view of Amazon.
I have tried to order from local bookstores both independent and chain. The minimum wait time is 6 weeks and usually longer because Ingram shows it’s in stock but then inexplicably cancelled orders.
Amazon takes as little as a day if I order from Amazon.za. If I ship from the states it takes about two weeks.
I’m absolutely certain that THIS is why independent bookstores are disappearing . It’s not Amazon so much as the horrific service from distributors like Ingram and Baker & Taylor. Who in 2026 is willing to wait for almost 2 months with no guarantee of success?
Ill just wait and order it at my local in indie. I can ore order one as a present in the USA.