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 20, 2017
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Spaghetti with Red Chile Flakes
(Italy/Campania)
Spaghetti with red chile flakes, extra-virgin olive oil and fresh parsley
posted: 12/23/2006

Spaghetti with Sun-dried Tomatoes and Goat Cheese
(Italy)
Spaghetti tossed with a raw sauce of sun-dried tomatoes, fresh goat cheese, herbs, and olive oil
posted: 12/23/2006

Spelt (Farro) Pennette with Olives
Pennette di Farro alle Olive
(Italy/Abruzzo)
Spelt (farro) pennette with black olives and fresh chiles
posted: 07/01/2013



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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


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

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