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 17, 2021
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Rigatoni with Pork, Chanterelles, and Walnuts
(Italy)
Rigatoni with boneless pork chop strips, chanterelles mushrooms and walnuts in a light cream sauce
posted: 12/20/2006

Sea Shell Pasta with Pork and Peppers
(Italy)
Sea shell pasta with sauteed boneless pork spareribs and red and yellow bell peppers and a sauce of salami, shallot, tomatoes in red wine
posted: 12/20/2006

Spaghetti with Cooked and Cured Ham
(Italy)
Spaghetti with ham, prosciutto, and zucchini
posted: 12/21/2006

Spaghetti with Spinach and Bacon with Pink Mascarpone Sauce
(Italy)
Spaghetti with spinach and bacon in a mascarpone sauce with tomato and wine
posted: 12/21/2006

Spinach Fettuccine with Pancetta
Fettuccine Verde con Pancetta
(Italy)
Spinach fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Spinach Spaghetti with Seared Pork, Onion, and Spinach
(Italy)
Green spinach spaghetti with seared pork and seared onions and spinach in tomato sauce
posted: 12/20/2006

Tagliatelle with Roast Pork Shoulder and Fava Beans
(Italy)
Tagliatelle with leftover roasted pork shoulder and fresh fava beans and basil
posted: 12/20/2006

Whole Wheat Spaghetti with Cabbage, Bacon, Juniper Berries and Fontina Cheese
(Italy)
Whole wheat spaghetti with cabbage, pancetta, bacon, fontina cheese, caraway and juniper berries
posted: 12/21/2006

Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
(Italy)
Whole wheat spaghetti with sauteed pork tenderloin with pancetta and mint and walnuts and black olives in wine
posted: 12/21/2006



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian 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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