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 2, 2010
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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

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

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

Sea Shell Pasta with Cauliflower
Cavolfiore con Conchiglie
(Italy/Sicily)
Sea shell pasta with cauliflower and Italian sausage
posted: 01/10/2007



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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


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

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© 1999-2010 Clifford A. Wright