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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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 A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


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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