Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 26, 2019
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Algerian Pasta in the Style of Biskra
Shakhshukha al-Bisakra
(Algeria)
Lasagna squares with brains (or sweetbreads) and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Bucatini with Duck Gizzards
Bucatini con Regaglie d'Anatra
(Italy/Emilia-Romagna)
Bucatini with duck gizzards, dried porcini mushrooms, eggplant, and grape tomatoes with a Marsala sauce and herbs
posted: 11/20/2008

Fettuccine with Tripe and Parsley
(Italy)
Fettuccine with tripe in white wine and parsley
posted: 12/22/2006

Fettuccine with Veal Marrow and Ricotta
(Italy)
Fettuccine with veal marrow, ricotta, parmigiano, and parsley
posted: 12/22/2006

Penne with Kidney and Zucchini
(Italy)
Penne with veal kidney, diced zucchini, rosemary, and sage
posted: 12/22/2006

Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
(Italy)
Perciatelli (bucatini) with sauteed veal liver, shiitake mushrooms, pistachios, green peppercorns, and roasted red bell pepper with white wine
posted: 12/22/2006

Spaghetti with Omasum Tripe and Pancetta
Spaghetti con Trippa e Pancetta
(Italy/Lazio)
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

Spaghetti with Sweetbreads in Herbed Cream Sauce
(Italy)
Spaghetti with a cream sauce of prosciutto and mixed herbs topped with pan-seared sweetbread
posted: 01/20/2009

Spaghetti with Tripe in Tomato Sauce
(Italy)
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006

Tagliatelle with Sweetbreads
(Italy)
Tagliatelle with golden fried veal sweetbreads in a creamy shallot and porcini mushroom Madeira wine sauce
posted: 12/22/2006



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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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