Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2023
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Bavette with Tuna
(Italy)
Bavette (fettuccine) with tuna and parsley
posted: 12/18/2006

Bucatini with Egg and Anchovy Sauce
(Italy)
Bucatini (perciatelli) with melted anchovies and chopped egg and parsley
posted: 12/17/2006

Capellini with Cod Cheeks and Olives
(Italy)
capellini with cod cheeks, green and black olives, anchovies, and capers
posted: 12/18/2006

Farfalle with Raw Sauce
(Italy)
Farfalle with tuna, tomatoes, and basil
posted: 12/18/2006

Fettuccine with Anchovy Butter
(Italy)
Fettuccine with anchovy butter
posted: 12/16/2006

Fettuccine with Fish
Fettuccine col Pesce
(Italy/Tuscany)
Fettuccine with fish, tomatoes, and onions
posted: 01/10/2007

Fettuccine with Fried Fish in Anchovy Sauce
(Italy)
Fettuccine with breaded fried dish in a sauce of anchovies, garlic, lemon zest, and basil
posted: 12/18/2006

Fettuccine with Fried Swordfish, Lemon Zest, and Parsley
(Italy)
Fettuccine with breaded swordfish pieces fried in olive oil with lemon zest, mint, parsley, and anchovies
posted: 12/18/2006

Fettuccine with Raw Sauce
Fettuccine con Salsa Cruda
(Italy)
Fettuccine tossed with a raw sauce of tomatoes, olives, capers, anchovies, garlic, mint, and lemon juice,
posted: 12/17/2006

Fettuccine with Striped Bass and Tomato
(Italy)
Fettuccine with striped bass, tomato, and wine
posted: 12/17/2006




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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


"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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