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Recipe: Zampone con Lenticchie (Italy, Emilia-Romagna) Zampone (Stuffed Pig's Trotter) with Lentils
Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 21, 2017
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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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