Cookbook giveaway – The Italian Vegetable Cookbook

Italian vegetable cookbookMichele Scicolone has authored several cookbooks, most focusing on the foods of Italy and ranging from antipasti to desserts. The prolific author’s latest effort is The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts. We’re delighted to offer five copies of the book.

You can read about Michele’s love of vegetables and how they inspired this cookbook. 

To win a copy, just answer the following question: which vegetable that you associate with Italy is your favorite?

Additional rules are:

  • Please make certain you have signed in to the EYB website (you don’t have to be a paid member). This ensures that we have your email address and can get in contact with you.
  • The giveaway will expire in 4 weeks on April 19, 2014.

This contest is now closed.  The 5 lucky winners, selected by random number generator are Clare1, deucemom, JanScholl, gjelizabeth, and michelle1009.

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  • FunkyViriditas  on  March 23, 2014

    Well, I was about to say tomatoes and then I remembered they're a fruit! I could say garlic, but that would be too easy. Eggplant! Ding, ding, ding. That's my final answer 🙂

  • Zosia  on  March 23, 2014

    Fennel…..raw, grilled, roasted, braised…

  • sharifah  on  March 23, 2014


  • kath  on  March 23, 2014

    I love eggplant!

  • matag  on  March 23, 2014


  • Clare1  on  March 23, 2014

    Brocolli, especially with pasta

  • Teemo  on  March 23, 2014


  • tuxedo14  on  March 23, 2014

    Fennel…all of it…bulb and ferns

  • Kerrey  on  March 23, 2014

    Zucchini, love it!

  • nursey  on  March 23, 2014

    Yep, got to be aubergine!

  • cpauldin  on  March 23, 2014

    garlic or peppers

  • vbrowns  on  March 23, 2014

    Hard to pick one favorite, but I guess I will go with zucchini.

  • Tinala523  on  March 23, 2014

    Tomatoes may be a fruit, but since they're on the cover of the book, it must be ok. I just love them! Fresh with basil, on pizza, in sauces, juices, fried, stuffed, baked, or right off the vine…yum!

  • angelanorr  on  March 23, 2014

    Eggplant. I make eggplant walnut meatballs all the time.

  • vickster  on  March 23, 2014

    Eggplant, with eggplant Parmesan being my favorite dish.

  • patsylu  on  March 23, 2014

    Broccoli rabe.

  • jaelsne  on  March 23, 2014

    Love broccoli rabe

  • Titch  on  March 23, 2014

    Green Beans, I Love Green Beans They Have A Lovely Taste & Can Be used In So Many Dishes Too

  • janhunter  on  March 23, 2014

    Pomodoro (Tomatoes) simply for the the flavour.

  • chowfamily  on  March 23, 2014

    Tomatoes. eggplant artichokes…

  • hillsboroks  on  March 23, 2014

    Red bell peppers always make me think of Italy and red wine!

  • ksg518  on  March 23, 2014

    Tomatoes and eggplant. I can't wait for summer!

  • lizwinn  on  March 23, 2014


  • jazza1  on  March 23, 2014

    Eggplant – I love Eggplant Parmigiana, it's my favourite dish!

  • GillB  on  March 23, 2014

    Got to be tomatoes!

  • stockholm28  on  March 23, 2014


  • Lovestocook  on  March 23, 2014

    Cavalo Nero – now dreaming of a lovely bowl of ribollita in the Tuscan hills.

  • AndieG52  on  March 23, 2014


  • jlh39  on  March 23, 2014

    I adore broccoli rabe!

  • porsini  on  March 23, 2014

    Artichokes — baby artichokes sauteed with white wine and herbs, but especially the big ones, steamed and then dip the leaves in a mix of olive oil, herbs and parmesan cheese. It's a wonderful way to savor a vegetable, leaf by leaf, slowly getting down to tender heart.

  • Toppermom  on  March 23, 2014

    Zucchini and in particular, zucchini blossoms. I wish they were more readily available in our markets. So delicate– great as stuffed zucchini blossoms–also fried, risotto, ravioli, garnish for soup or pasta. Love them.

  • maisie_grn  on  March 23, 2014

    How could it not be tomatoes!

  • madamepince  on  March 23, 2014

    I would hate to be forced to choose between fennel and broccoli rabe — but fennel might have the edge, because of fennel frond pesto.

  • Laura  on  March 23, 2014

    Can I say tomatoes, even though they're a fruit? If not, then I'm going with eggplant.

  • Sally  on  March 23, 2014


  • rlmiller  on  March 23, 2014

    Eggplant, tomatoes, zucchini – how to choose?

  • wester  on  March 23, 2014

    Just one? Oh, the torment… I'll have to go for eggplant/aubergine.

  • KarinaFrancis  on  March 23, 2014

    I have to join the legion of eggplant fans

  • BlytheSpirit  on  March 23, 2014


  • chawkins  on  March 23, 2014

    Broccoli rabe.

  • NikkiPixie  on  March 23, 2014

    Yes, being technical, 'vegetable' excludes peppers, tomatoes, zucchini…. so I'd have to say asparagus! :o)

  • Melanie  on  March 23, 2014

    For me, it's fennel!

  • jupflute  on  March 23, 2014


  • aargle  on  March 23, 2014

    Fennel would be my favourite – so versatile. The irony is I disliked it intensely in my twenties. This book looks like a must get.

  • SamanthaV  on  March 23, 2014

    I love artichokes.

  • tcjanes  on  March 23, 2014


  • boardingace  on  March 23, 2014


  • mjrr  on  March 24, 2014

    It has to be fennel. Delicious.

  • CorvetteGuy  on  March 24, 2014

    It would have to be fennel. Raw, braised, roasted or grilled. Can't forget fennel in pasta con sarde.

  • angiehoggett  on  March 24, 2014

    Plum tomatoes, juicy and great for sauces and soups

  • esztlil  on  March 24, 2014

    Tomato and fennel

  • Grinsall  on  March 24, 2014

    Garlic, especially roasted sothe bulbs go gooey and sweet!

  • Margaretsmall  on  March 24, 2014

    Tomatoes which is crazy since they come from America. But enthusiastically adopted by the cannyitalians who know a good thing when they see it.

  • axelgrabbild  on  March 24, 2014


  • decklededges  on  March 24, 2014


  • jifar  on  March 24, 2014

    Has to be the tomato!

  • nihalh  on  March 24, 2014


  • westminstr  on  March 24, 2014

    All of them! But if I have to pick one …. broccoli rabe.

  • Cjelineo  on  March 24, 2014

    My favorite is Brussels sprouts!

  • eliza  on  March 24, 2014

    I love eggplant.

  • pgarcia  on  March 24, 2014

    I think Fennel!

  • chris2468  on  March 24, 2014

    To win a copy, just answer the following question: which vegetable that you associate with Italy is your favorite?

    definitely garlic

  • Aggie92  on  March 24, 2014

    Definitely fennel. Love it raw!

  • vinochic  on  March 24, 2014

    Eggplant. Yum!

  • AmandaLeigh710  on  March 24, 2014

    Tomatoes and peppers!

  • deucemom  on  March 24, 2014

    Hmmm, zucchini.

  • Soccermom  on  March 24, 2014


  • suzefish  on  March 24, 2014

    Definitely eggplant !

  • nigelandjess  on  March 25, 2014

    Zucchini – so versatile! Especially love deep fried zucchini flowers stuffed with ricotta.

  • napier  on  March 25, 2014

    red capsicum- the best I have ever had were simply roasted in a wood fired oven then drizzled with olive oil and balsamic and sprinkled with basil.

  • ballen  on  March 25, 2014

    Fennel. I first tried it in Italy and have loved it ever since. Can't believe I went most of my life without ever having tasted it.

  • MelMM  on  March 25, 2014

    Hard to choose, but I'd go with the greens. Cavolo Nero, or perhaps arugula.

  • mreils  on  March 25, 2014

    Fennel – raw or roasted!!

  • jlewis7112  on  March 25, 2014

    I would say garlic, since tomatoes are technically a fruit

  • herby  on  March 25, 2014

    Tomato! Particularly Roma tomatoes that make the best ever tomato sauce. And if are allowed an herb, let's add some basil to the tomato sauce and be instantly transported to heaven 🙂

  • SMcCreight  on  March 25, 2014

    Artichokes! Carciofi! You can fry them, boil them, steam them, stew them, braise them, roast them, grill them, pickle them. You can eat them hot, warm or cold. You can eat the tiny ones raw and thinly sliced. They come in so many sizes and shapes! They are beautiful to look at and delicious to eat! What more could you want from a vegetable?

  • bellasf  on  March 25, 2014

    Can I please say a porcini? Oh my! Porcinis. If you're being technical, I'll go with fennel.

  • pwsnook  on  March 25, 2014


  • MiChal.626  on  March 25, 2014

    Tomatoes and garlic

  • acorgihouse  on  March 25, 2014

    Eggplant. Caponata was the first thing I made when I bought my first house, had a bonafide kitchen, and could afford to go to the farmer's market for veggies. I made jars of it and ate it on everything from toast to pasta. Still love it, probably thirty years later.

  • wonderwhatif  on  March 26, 2014

    Tomatoes of course!

  • Yarnia  on  March 26, 2014

    Broccoli rabe

  • SoRefined  on  March 26, 2014

    I know tomatoes are a new world fruit and not an Italian vegetable at all, but the heart wants what it wants.

  • kathundt  on  March 26, 2014

    I love fava beans with pasta in the spring.
    Stuffed artichokes.
    Grilled Eggplant
    Just to name a few.

  • mdagesq  on  March 26, 2014

    Escarole. I would say tomato but it's a fruit.

  • Spudqueen  on  March 26, 2014

    Love 'em all, but I'll go with broccoli rabe.

  • JaneC  on  March 26, 2014


  • LizRueven  on  March 26, 2014


  • sgump  on  March 26, 2014

    Yes, yes: broccoli rabe (a.k.a. rapini)

  • Queezle_Sister  on  March 26, 2014

    fennel, most certainly.

  • lsgourmet  on  March 26, 2014


  • erronemilymikey  on  March 26, 2014

    One of my most favorite Italian vegetables is rapini.

  • paulabucharles  on  March 27, 2014

    Tomatoes & eggplant!

  • vtilak  on  March 27, 2014

    Capers – wait is that a vegetable? And also artichokes and sun-dried tomatoes… I really only use these vegetables in Italian dishes…

  • ae.bell  on  March 27, 2014

    Definitely tomatoes

  • Grywhp  on  March 27, 2014

    Tomatoes with basil

  • farmkat  on  March 27, 2014

    my first thought was zucchini. then tomatoes.

  • LFallon  on  March 27, 2014

    Everyone thinks tomatoes when Italy is mentioned. However,I love artichokes especially the hearts in olive oil.

  • Smuz90  on  March 28, 2014

    Pachino tomatoes with oregano.

  • lovemykitchen  on  March 28, 2014

    Dill! Wonderful Dill.. Try Rick Steins recipe Briam: Taverna Foros's Oven baked Summer Vegetables with Dill… just stunning.

  • rahiscock  on  March 29, 2014

    I would say tomatoes, but like others have pointed out, it's a fruit. So another vote here for eggplant, but also a vote for onions, both red and white varieties – I use white onions in so much Italian cooking to give flavour to a dish (pasta sauce, risotto, minestrone, etc), and red onions in various Italian salads, that I associate onions with Italy as much as I do tomatoes, basil and eggplant. All hail the humble onion!

  • vavad  on  March 29, 2014

    Definitely artichokes. I eat them stuffed, fried, roasted, braised, baked, in dips, in stews, from jars, from cans, or frozen. They are versatile,delicious, and oh!…so Italian!

  • crimewriterkate  on  March 29, 2014

    If tomatoes don't count, I'll have to say fennel.

  • doloresmay  on  March 29, 2014

    Zucchini flowers and Eggplant

  • Cloudless  on  March 29, 2014

    What? Only one? Eggplant, and fennel. But where do I rate tomato passanta? And broad beans? I'm not confident with artichokes yet, even though I grow them every year, expecting it all to come together one day…

  • kalex426  on  March 29, 2014

    I have to go with Roma tomatoes, with garlic as a very close companion.

  • Julia  on  March 29, 2014

    Eggplant, tomatoes, fennel, broccoli rabe. I love them all!

  • michelle1009  on  March 29, 2014

    I love cooking with eggplant and peppers

  • hopefulau  on  March 29, 2014

    Roma Tomatoes

  • Schout  on  March 29, 2014

    Fava beans!

  • isabelle  on  March 29, 2014

    Eggplant, while not as widely associated with Italian cuisine as the tomato fruit, is my all time favorite when done well! Thanks!

  • mjirsch  on  March 29, 2014

    while not a vegetable, I love basil

  • cocecitycook  on  March 29, 2014

    what would I do without the ever versatile tomato!

  • neaton  on  March 29, 2014

    Fresh from the garden tomatoes with fresh mozzarella, basil and balsamic vinegar

  • Beckiemas  on  March 29, 2014

    I feel like tomato should have been my first thought, but it was zucchini! There's something so flexible and understated about the zucchini. I particularly love the Italian classic method of shallow frying batons of zucchini (after salting and draining, then coating with flour), then sprinkling with red wine vinegar and letting them sit with some bruised garlic. Oh I want this now!

  • Ordinaryblogger  on  March 29, 2014

    That has to be tomatoes.

  • alicebrody  on  March 29, 2014

    Eggplant if it has to be just one, so many marvelous things to mKe with it

  • fimaganhall  on  March 30, 2014

    Well, I like them all really! Fennel is a favourite though.

  • JanScholl  on  March 30, 2014

    Is garlic a veggie? It is in my house! Love it in any dish, on peanut butter sammiches and as a broth. But roasted is the best!

  • Clove  on  March 30, 2014

    My new favourite – fennel!

  • dibrims  on  March 30, 2014

    Where would we be without the quintessential tomato – its flavor, colour, aroma, taste and incredible versatility? Dress it to kill in a caprese, slice it and whack it on bruschetta , dice and toss with herbs for a quick summer pasta, simmer it with meat for a lusty winter warmer, mix with your vegetable melange and sprinkle with cheese for a simple main or gratin side, and slow, slow roast for those sweet,semi-dried little flavor punches. It's got to be the tomato.

  • rhelune  on  March 30, 2014


  • Lisa Shock  on  March 30, 2014


  • debbzt  on  March 30, 2014

    As tomatoes are a fruit it has to be the mushrooms…….a good substitution for meat if one has to but also a great vegetable!

  • gjelizabeth  on  March 30, 2014

    Dried things. I brought home utterly delicious sun-dried tomatoes and fragrant mushrooms from a trip to Florence.

  • greglanegawler  on  March 30, 2014

    How to pick?? Is pizza a vegetable? Certainly tomatoes, olives, basil are not. Damn!!
    I will pick pumpkin as I have had pumpkin ravioli with a butter and sage sauce here in Gawler, South Australia (cooked by me for friends and family) and had in Rome last year. Just wonderful.

    And food for thought.

    Cheers from Oz.

  • smtucker  on  March 30, 2014


  • Ericalgr  on  March 30, 2014


  • ACanadianBaker  on  March 30, 2014

    Aubergine or Eggplant, on my last visit to Italy it was prepared in so many different ways, all equally delicious!

  • MonaT  on  March 30, 2014


  • krobbins426  on  March 30, 2014


  • infotrop  on  March 30, 2014

    Arugula, with many tied for second.

  • ABiffin  on  March 30, 2014

    Tomatoes, baked with olive oil.

  • tagubajones  on  March 30, 2014

    stuffed zucchini flowers…or artichoke.

  • louie734  on  March 30, 2014

    Is basil considered a vegetable? No? …but tomatoes are considered a fruit. I'm confused!

  • Susangardener  on  March 30, 2014

    Eggplant…love it

  • Nancith  on  March 30, 2014

    I love eggplant, unfortunately, not too many other members of my family do.

  • ltsuk  on  March 31, 2014

    fennel, but only if it's cooked!

  • jd5761  on  March 31, 2014

    peppers (or capsicum)

  • jrubotto  on  March 31, 2014

    Eggplant (Melanzana)!!!

    Technically, eggplants, peppers, tomatoes and potatoes are "new world" but the Italians certainly make them shine!

  • heckler0077  on  March 31, 2014

    Tomatoes may be a botanical fruit only introduced to Italy half a millennium ago, but they've come to be a central component of the cuisine

  • JulesLP  on  March 31, 2014

    Eggplants for eggplant parm and artichokes

  • HelenB  on  March 31, 2014

    Cavolo Nero (Tuscan kale)…eat it almost every day.

  • sailor  on  March 31, 2014

    young broad beans crushed on top of bruschetta or made into a salad with prosciutto and soft goat's cheese.

  • earthnfire  on  April 1, 2014

    peppers – stuffed, roasted, marinated, or raw – all good.

  • crandall57  on  April 1, 2014

    Fava beans, yum

  • debkellie  on  April 3, 2014

    Cavolo nero! Preferably done this way: Spaghetti with potato and cavolo nero (Spaghetti con papate e cavolo nero) try for yourself : online at

  • Dorothy  on  April 3, 2014

    Eggplant. I should cook it more frequently than I do!

  • trudys_person  on  April 3, 2014

    I was going to say tomatoes, but they are a fruit! And did I read somewhere that they are a "new world" transplant to Italy? So, I pick zucchini!

  • Brandeemk  on  April 3, 2014

    I just love Romanesco. A perfect balance that lends itself to so many dishes.

  • pokarekare  on  April 4, 2014

    I love all vegetables, but I am going with fungi used as a vegetable – I love mushrooms af all kinds and especially truffles! I am addicted to their perfume!!!!!!!!

  • CindyinOttawa  on  April 6, 2014

    Mushrooms, because mushroom risotto is my favourite comfort food!

  • ecasey830  on  April 6, 2014


  • Sarabclever  on  April 7, 2014

    Tuscan kale.

  • cristinb  on  April 7, 2014

    Asparagus. Just took some fresh roasted asparagus out of my oven!

  • percussion03  on  April 7, 2014

    So many! Absolute favorite is tomatoes, though.

  • xaocfrau  on  April 7, 2014


  • pers1stence  on  April 7, 2014

    more than the vegetables (tomato!), i love the herbs – basil, oregano, etc

  • amylou61  on  April 8, 2014

    I love tomatoes, especially San Marzanos. I cook with them all the time.

  • JoBills  on  April 8, 2014


  • Foxygourmet  on  April 10, 2014


  • Juliebs2  on  April 10, 2014

    Eggplant. Especially with peppers added. And tomatoes. And…

  • Bradeileen  on  April 10, 2014

    Asparagus! Especially this time of year. I could eat it for breakfast, lunch AND dinner.

  • Nsteinen  on  April 10, 2014


  • jbny  on  April 10, 2014

    as a Grand Hotel article once said — Finocchi, che passione!!

  • marthmitch  on  April 10, 2014

    brocollii rabe—-wonderful!

  • hklmnrtz  on  April 10, 2014

    . . . tomatoes tomatoes tomatoes . . .

  • wanda72  on  April 10, 2014

    Tomatoes or asparagus would be my favorites.

  • NaomiManygoats  on  April 10, 2014

    Tomatoes! No Eggplant! No Tomatoes! Oh….Eggplant!

  • Taxlady  on  April 10, 2014

    Asparagus and Fennel.

  • smccandless  on  April 10, 2014

    Must go with tomatoes!

  • Dcotter  on  April 10, 2014

    Eggplant. Grilled with olive oil, lemon and garlic.

  • troothteller  on  April 10, 2014

    It might choke Artie, but it won't choke me – what else but the artichoke, either stuffed, unstuffed or pickled in a jar. I once put it in skillet lasagna for two and loved it; but my girlfriend, my dinner guest, didn't. So, I have to make it when she's not around.

  • nmclallen  on  April 10, 2014


  • fjain  on  April 11, 2014


  • RickPearson54  on  April 11, 2014


  • TooManyBooks  on  April 11, 2014


  • LadyL  on  April 11, 2014

    Fresh porcini mushrooms – fabulous Tuscan dish

  • dinnermints  on  April 11, 2014

    Gotta go with fennel

  • slimmer  on  April 12, 2014


  • linded  on  April 12, 2014

    Artichokes – carciofi any way you prepare them. Boiled, fried, braised, grilled – all delicious. The beautiful purple ones in street markets in Florence – stunning!

  • caitmcg  on  April 12, 2014


  • ldsalyer  on  April 13, 2014

    It's so hard to choose! Zucchini, eggplant, tomatoes (which I know are a fruit) and artichokes are all so delicious and versatile.

  • Kirstin_the_Kiwi  on  April 13, 2014


  • RobynS  on  April 14, 2014

    Cavolo nero – the Tuscan staple. Essential in great minestrone or ribollita; perfect with garlic, anchovies and chilli through orrichiette; nutritious – rich in lutein, vitamins K, A, B & C, manganese, copper, fibre, calcium, iron and more; easy to grow in your own backyard and pick fresh for cooking. There is no substitute!

  • dineindivatami  on  April 14, 2014


  • laureljean  on  April 14, 2014


  • sipa  on  April 14, 2014


  • Karincs  on  April 15, 2014

    Eggplant! (Unless olives are a vegetable??)

  • LilyB612  on  April 15, 2014

    Brussels sprouts!

  • teslaca  on  April 15, 2014

    Baby artichokes.

  • ean  on  April 15, 2014


  • AimeeK  on  April 16, 2014

    Artichokes always seem Italian to me…even if I don't eat them in an Italian restaurant!

  • highlandgirl  on  April 16, 2014

    Tomatoes I always see that as more of a veg… if not red peppers 🙂

  • mbass7  on  April 17, 2014


  • psj926  on  April 17, 2014

    tomatoes, especially in summer at the Union Square farmers' market!

  • RuthGo  on  April 17, 2014

    I'm going to go with zucchini, the Italians really know how to treat it.

  • Juli  on  April 17, 2014

    If it can't be tomatoes, then zucchini – both yum and oh so versatile.

  • TerraVita  on  April 18, 2014


  • sheridarby  on  April 18, 2014


  • nomadchowwoman  on  April 18, 2014

    Fennel, no–artichokes, no–eggplant.
    OK, I'm going with fennel.

  • worstkeptsecret  on  April 18, 2014

    Aubergine 🙂

  • racarson39  on  April 18, 2014

    Tomatoes, especially in a Caprese salad.

  • alistairric  on  April 18, 2014

    Tomatoes. I use them in so many ways, from salads to pasta sauces.

  • Kelandab  on  April 19, 2014

    Tomatoes – although they are officially a fruit, they are so versatile

  • Janehen  on  April 19, 2014


  • GailMB  on  April 19, 2014

    Garlic … love it … especially good roasted 🙂

  • jannetteroden  on  April 19, 2014


  • black5  on  April 19, 2014


  • cambridgecook  on  April 19, 2014

    definitely eggplant

  • Jane  on  April 22, 2014

    This contest is now closed. The 5 lucky winners, selected by random number generator are Clare1, deucemom, JanScholl, gjelizabeth, and michelle1009.

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