Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
Bookmark and Share



Bucatini with Sausage and Broccoli
(Italy)
Bucatini (perciatelli) with Italian sausage, broccoli, parsley, red chile, and golden bread crumbs
posted: 12/21/2006

Bucatini with Sausages and Olives
(Italy)
Bucatini (perciatelli) with Italian sausage and green olives
posted: 12/21/2006

Bucatini with Sausages and Pancetta
(Italy)
Bucatini (perciatelli) with Italian sausages, pancetta, and ricotta cheese in a tomato sauce
posted: 12/21/2006

Ditali with Sausage and Zucchini
(Italy)
Ditali with Italian sausage and baby zucchini with their blossoms
posted: 12/21/2006

Fusilli with Sausage, Cabbage and Fennel
(Italy)
Fusilli with Italian sausage, fennel, and cabbage with parsley and white wine
posted: 12/21/2006

Penne alla Cacciatora
Penne alla Cacciatora
(Italy)
Penne with Italian sausage, ham, green bell pepper, cherry tomatoes, and cayenne pepper
posted: 12/21/2006

Penne with Roasted Chestnuts and Sausage
(Italy)
Penne with roasted chestnuts and sausage
posted: 12/21/2006

Perciatelli with Greens and Sausage
(Italy)
Perciatelli (bucatini) with boneless country-style pork ribs and Italian sausage with broccoli rabe, spinach, and black kale
posted: 12/21/2006

Rigatoncello with Sausages and Romanesco Cauliflower
(Italy)
Small rigatoni with sausages and romanesco cauliflower in tomato and cream sauce
posted: 02/11/2007

Rigatoni with Sausage in Tomato and Wine Sauce
(Italy)
Rigatoni with grilled Italian sausage in tomato and wine ragout
posted: 12/21/2006



Be notified of updates and events:
 


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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

(View all)