Vegetables and Salads

Appears in
Recipes from an Italian Farmhouse
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

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Vegetables are treated with imagination and respect in Italy, with the staples – aubergines, tomatoes and peppers – given as much attention as the more unusual swiss chard, scorzonera, and turnip tops.

Anybody who has ever visited an Italian market, even in the tiniest little village, or the smallest green grocer’s shop, will have been amazed at the extraordinary variety of vegetables and types of salad available. The most basic Trattoria will serve you an 'insalata mista' with at least 4 kinds of lettuce or vegetables. Plain boiled vegetables are usually considered something to be eaten only when one is under the weather.

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