Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 11, 2010
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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 and fennel
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 Skewered Pork with Prosciutto and Sage
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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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo

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© 1999-2010 Clifford A. Wright