Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 27, 2022
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Baked Ziti Lunghe with Broccoli
(Italy)
Baked ziti lunghe with broccoli and white sauce with caciocavallo cheese
posted: 12/27/2006

Lasagna
Lasagna al Forno
(Italy/Campania)
Traditional baked lasagna with mozzarella cheese, ricotta, and meat sauce with beef, Italian sausages, and tomatoes
posted: 12/27/2006

Lasagna Pasticciate
Lasagne Pasticciate
(Italy/Emilia-Romagna)
Golden-crusted lasagna with meatball ragù and Béchamel Sauce
posted: 09/03/2010

Lasagna with Breaded Eggplant and Spinach
(Italy)
Baked lasagna layered with breaded fried eggplant, spinach, and tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Chicken, Mushroom, and Spinach
(Italy)
Baked lasagna with chicken breast, spinach, basil, portobello mushrooms in tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Cotechino Sausage and Ham
(Italy)
Baked lasagna with cotechino sausage and ham in veal broth and tomatoes with mozzarella, ricotta, and pecorino cheese
posted: 12/27/2006

Lasagna with Duck Ragout
(Italy)
Baked lasagna with duck braised in tomato and wine sauce, duck meat removed and layered with mozzarella and parmigiano
posted: 12/27/2006

Lasagna with Sausage and Greens in Ragu
(Italy)
Baked lasagna with Italian sausage, spinach, and Swiss chard in oxtail ragout with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Spinach and Eggplant
(Italy)
Baked lasagna with deep-fried eggplant, spinach, olives, and ground lamb in tomato sauce with mascarpone and ricotta cheese
posted: 12/27/2006

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Italy/Piedmont)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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