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 19, 2018
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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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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


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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