Vegetables all'Italiana shoecases the most delicious ways to cook fresh seasonal produce with all the reverance that it deserves. Featuring both classic and modern dishes, Anna presents the best-loved recipes for verdure collected throughout her career. Ranging from gratins and fritters, to salads, soups and sauces and with over 130 recipes, this book highlights the enormous variety of dishes that can be made using different Italian vegetables. From aglio to zucchina, it is a true celebration of food that praises the flavour and texture of each individual root, squash, bilb and oulse, and will teach any cook how to enjoy them throughout the year.