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 21, 2019
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Conchigliette Piccole with Fava and Pancetta
(Italy)
Conchigliette piccole (little sea shells) with fresh fava beans and pancetta
posted: 12/27/2006

Elbow Macaroni with Chickpeas, Fennel, and Tomato
Gomiti con Ceci e Finocchio
(Italy/Campania)
Elbow macaroni with chickpeas, fennel, and tomatoes
posted: 01/10/2009

Fettuccine with Fava and Prosciutto
(Italy)
Fettuccine with fava beans and prosciutto
posted: 12/27/2006

Fettuccine with Prosciutto and Zucchini Blossoms
(Italy)
Fettuccine with zucchini blossoms, prosciutto, and parsley
posted: 12/27/2006

Green Spaghetti with Ricotta and Salami
(Italy)
Green (spinach) spaghetti with homemade fresh ricotta cheese, sopressa veneta, tomatoes, spinach, and basil
posted: 12/27/2006

Green Tagliolini with Guanciale and Mascarpone Cheese
Tagliolini Verde con Guanciale e Mascarpone
(Italy)
Tagliolini verde (green linguine-like pasta) with cured pig's jowl (guanciale) and mascarpone and ricotta cheese sauce with peas
posted: 12/27/2006

Lasagna with Olives and Pancetta
(Italy)
Lasagna tossed with olives, pancetta, and parmigiano
posted: 12/27/2006

Lasagna with Portobello Mushrooms
(Italy)
Broken lasagna with portobello mushrooms, pancetta, and basil with wine
posted: 12/27/2006

Lasagnette with Onions and Pancetta
(Italy)
Lasagnette with pancetta and sauteed white onions
posted: 12/26/2006

Linguine with Crispy Pancetta and Provolone
(Italy)
Linguine with pancetta, parsley, mascarpone, and provolone cheese dice
posted: 12/27/2006



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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


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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