12 Comments
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Nicki Sizemore's avatar

I shared this last week and have already made your asparagus salad twice! It’s always such a joy talking with you (and cooking with you!). ❤️

Francine's avatar

My son gave me Vegetables the Italian Way for my birthday, which I can add to the shelf with the two other books of yours I own.

Thank you for the Mother's Day offer, which I just took advantage of.

♥️

Giulia Scarpaleggia's avatar

How sweet of your son! And how sweet of you to keep all my books together! ❤️ so happy it was also a good chance to subscribe

Tom Albrecht's avatar

Your asparagus salad with anchovy dressing was the first thing I made from your new book! Don't think I'd ever had raw asparagus before. It was great! The second thing I made was the asparagus frittata. 'Tis the (asparagus) season! Thank you!!

Giulia Scarpaleggia's avatar

I love that almost everyone is making the asparagus salad as first recipe from the book. It's the first tasting everyone has of the recipes, and I quite like it! :)

Ellen Bierlein's avatar

Asparagus are on sale here in Cary and the thickness of yellow pencils 😄

Asparagus frittata for supper tomorrow night!

Giulia Scarpaleggia's avatar

I love thick asparagus!

Janet Hendrick's avatar

You watercolor asparagus are so lovely Giulia!

Giulia Scarpaleggia's avatar

thank you, Janet! Watercolours were supposed to be my hobby far from the kitchen, and I ended up painting fruit and vegetables!

Elisabeth Luard's avatar

love the watercolours, Giulia! Beautiful and lively...

Giulia Scarpaleggia's avatar

Thank you Elisabeth! It means a lot, coming from you! I still remember watching you doing your magic at the Oxford Symposium I attended more than 10 years ago!

Elisabeth Luard's avatar

You should come back, Giulia - this year it’s poverty food. Difficult subject. We had a snowstorm of paper-proposals, so must be in the zeit-geist.