Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 3, 2021
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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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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


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

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