Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 8, 2023
Bookmark and Share



Frittata with Mushrooms
(Italy)
Italian omelet with portobello mushrooms
posted: 12/13/2006

Frittata with Pancetta and Parmesan Cheese
(Italy)
Italian omelet with pancetta and parmigiano cheese
posted: 12/13/2006

Frittata with Parsley
(Italy)
Italian omelet with parsley
posted: 12/13/2006

Frittata with Peas and Pine Nuts
(Italy)
Italian omelet with peas, pine nuts, and anchovies
posted: 12/13/2006

Frittata with Red Bell Pepper and Asiago Cheese
(Italy)
Italian omelet with red bell pepper, pine nuts, and Asiago cheese
posted: 12/13/2006

Frittata with Sausage and Mozzarella and Tomato Sauce
(Italy)
Italian omelet with Italian sausage, mozzarella, white wine and tomato sauce
posted: 12/13/2006

Frittata with Scallions and Mint
(Italy)
Italian omelet with scallions and mint
posted: 12/13/2006

Frittata with Tomato, Basil, and Mozzarella Cheese
(Italy)
Italian omelet with mozzarella, tomato, and basil
posted: 12/13/2006

Frittata with Ziti and Fontina Cheese
(Italy)
Italian omelet made with cooked ziti and fontina cheese
posted: 12/13/2006

Frittata with Zucchini and Olives
(Italy)
Italian omelet with zucchini and olives
posted: 12/13/2006



Be notified of updates and events:
 


"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


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

(View all)