Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2020
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Fried Tortellini
(Italy)
Fresh tortellini fried in olive oil and tossed with parmigiano
posted: 12/28/2006

Ravioli with Grilled Vegetable Sauce
(Italy)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Lobster Cream Sauce
(Italy)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Italy)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Tortellini with Beef in Cheese Sauce
(Italy)
Tortellini with sliced beef tenderloin in a Gruyère and parmigiano cream sauce
posted: 12/28/2006

Tortellini with Romanesco Cauliflower
(Italy)
Tortellini with Romanesco cauliflower, garlic, and parsley
posted: 12/28/2006

Tortellini with Sausage
(Italy)
Tortellini with Italian sausage, parsley, and parmigiano
posted: 12/28/2006

Tortellini with Three Cheeses
(Italy)
Tortellini with Gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006



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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


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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