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 31, 2020
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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



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


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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