Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 21, 2019
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Capellini with Bacon and Almonds
(Italy)
Capellini with bacon in a sliced almond cream sauce with pecorino and parmigiano
posted: 12/21/2006

Fettuccine with Ham and Warm Goat Cheese
(Italy)
Fettuccine with ham, soft goat cheese, roasted red pepper, and parsley
posted: 12/21/2006

Fettuccine with Napa Cabbage and Ham
(Italy)
Fettuccine with cooked or leftover baked ham, Napa cabbage and mixed greens with a white wine and juniper berry sauce
posted: 12/21/2006

Fusilli with Pork and Red Bell Pepper
(Italy)
Fusilli with pork sirloin and red bell pepper
posted: 12/20/2006

Lasagna with Pork and Walnut-Mascarpone Sauce
(Italy)
Lasagna tossed with braised boneless pork shoulder ragout and a white wine-reduced walnut and mascarpone cheese sauce
posted: 12/20/2006

Linguine Verde with Pan-fried Pork and Red Bell Pepper
(Italy)
Linguine verde (green linguine) with pork chops and garlicky roasted red bell peppers and rosemary
posted: 12/20/2006

Linguine Verde with Pork in Cream Sauce
(Italy)
Green spinach linguine with crispy pancetta, boneless prok chops in a white wine cream sauce
posted: 12/20/2006

Penne with Ham and Cheese Sauce
(Italy)
Penne with ham and ricotta cheese, mascarpone cheese, fontina val d'Aosta bound with cream and egg yolks
posted: 12/21/2006

Pennette with Seared Pork and Sautéed Onions
(Italy)
Pennette (small penne) with pan-seared boneless pork chops and onions
posted: 08/28/2008

Perciatelli with Pork and Cabbage
Perciatelli con Maiale e Cavolo
(Italy)
Perciatelli with pan-seared sliced pork chops, sauteed cabbage, and fresh herbs
posted: 10/13/2008



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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