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 17, 2021
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Maccheroni alla Casanova
Maccheroni alla Casanova
(Italy/Campania-Naples)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Italy/Apulia)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Pappardelle with Mushrooms and Guanciale
(Italy)
Pappardelle with button mushrooms and cured pig's jowl (guanciale) in tomato sauce and cream sauce
posted: 02/05/2007

Penne with Broccoli, Fennel, and Endive
(Italy)
Penne with broccoli, fennel, Belgian endive, and anchovies with caciocavallo cheese
posted: 12/17/2006

Rigatoni with Salami and Fennel
(Italy)
Rigatoni with salami, fennel, and tomatoes
posted: 12/27/2006

Spaghetti with Pancetta and Pecorino
(Italy)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Tubetti with Peas and Prosciutto
(Italy)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tubetti with Ricotta, Artichoke, Prosciutto and Mint
(Italy)
Tubetti with raw sauce of tomato, artichoke, prosciutto, ricotta cheese, and mint
posted: 12/27/2006

Whole Wheat Spaghetti with Pancetta
(Italy)
Whole wheat spaghetti with pancetta, parsley, and pecorino
posted: 12/26/2006



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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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