Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 25, 2018
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Trenette with Smooth Smoked Salmon and Shrimp Sauce
(Italy)
Trenette or fettuccine with a puree of smoked salmon, shrimp, pistachios, parsley, cayenne, and Marsala wine
posted: 12/18/2006

Tubetti with Fish and Red Bell Peppers
(Italy)
Short macaroni (tubetti) with deep-fried breaded fish and roasted red bell pepper
posted: 12/18/2006

Tubetti with Tuna, Chickpeas, and Artichokes
(Italy)
Short macaroni (tubetti) with canned tuna, chickpeas, and artichoke foundations
posted: 12/18/2006

Ziti Syracuse-style
(Italy/Sicily)
Macaroni with a sauce of tomatoes, broccoli, anchovies, green olives, capers, raisins, onion, garlic, pine nuts, and white wine
posted: 12/18/2006




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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.


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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