Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 24, 2017
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Bucatini with Three Cheeses and Two Peppers
(Italy)
Bucatini with Gorgonzola, mascarpone, and parmigiano with black pepper and red chile pepper
posted: 12/16/2006

Cavatelli with Creamy Cheese Fondue
(Italy)
cavatelli with fondue of three cheeses, prosciutto, Marsala wine and cream
posted: 12/16/2006

Fettuccine with Fontina Fondue
Fettuccine con Fonduta
(Italy/Piedmont)
Fettucine with fondue from fontina val d'aosta
posted: 12/16/2006

Fettuccine with Pink Sauce
(Italy)
Fettuccine with truffle-flavored cream sauce
posted: 02/02/2009

Fresh Fettuccine with Mascarpone Sauce
(Italy)
fresh fettuccine with egg yolk-enriched mascarpone cheese sauce
posted: 12/16/2006

Linguine with Ricotta and Tomatoes
(Italy)
Linguine with an uncooked sauce of ricotta and tomatoes
posted: 12/16/2006

Maccheroncini with Ricotta and Artichokes
Maccheroncini con Ricotta e Carciofi
(Italy/Sicily)
Macaroni with fresh ricotta cheese, eggs, and artichoke hearts
posted: 01/24/2008

Spaghetti Carbonara
Spaghetti alla Carbonara
(Italy/Lazio)
Spaghetti with eggs, cheese, and guanciale (bacon)
posted: 10/31/2008

Spaghetti with Parmesan Ricotta Wine Sauce
(Italy)
Spaghetti with a parmigiano and ricotta white wine sauce and a hint of chile
posted: 12/16/2006

Spaghetti with Seven Cheeses
(Italy)
spaghetti with taleggio, bel paese, gorgonzola, fontina, mascarpone, ricotta, parmigiano cheese, and sparkling wine
posted: 12/16/2006



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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