Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 9, 2020
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Àrista
Àrista
(Italy/Tuscany)
Tuscan-style spit-roasted pork loin marinated in rosemary, garlic, parsley, and wine
posted: 12/28/2006

Grilled Pork Chops Oregano
Costolette di Maiale 'Riganatu
(Italy/Sicily)
Grilled pork chops marinated in olive oil, onion, garlic, and oregano
posted: 12/28/2006

Grilled Pork Chops over Soft Rolls
"Panuntella"
(Italy/Lazio)
Grilled fatty pork chops brushed with lard dripping over soft rolls
posted: 12/28/2006

Grilled Pork Chops with Juniper and Fennel Marinade
Costolette di Maiale alla Griglia
(Italy)
Grilled pork chops marinated in juniper berry, fennel seed, garlic, and olive oil
posted: 12/28/2006

Grilled Pork Roll-ups with Bread Crumbs and Lamb Liver
Involtini di Maiale alla Griglia
(Italy)
Grilled pork roll-ups stuffed with bread crumbs, liver, and parsley
posted: 12/28/2006

Grilled Pork Tenderloin in Balsamic Vinegar and Rosemary
(Italy)
Grilled pork tenderloin marinated in balsamic vinegar and rosemary
posted: 12/28/2006

Grilled Pork with Prosciutto and Sage Skewers
Spiedini di Maiale
(Italy)
Grilled skewered pork tenderloin with prosciutto and fresh sage leaves
posted: 12/28/2006

Roast Suckling Pig
Porceddu
(Italy/Sardinia)
Splayed and staked whole suckling pig roasted before an open fire
posted: 01/10/2007



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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