Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 2018
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Piedmont

Veal Meatballs with Apple, Walnuts, and Taleggio Cheese
(Veal)
Veal meatballs with apple, walnuts, and taleggio cheese in Marsala and butter sauce
posted: 01/02/2007

Sardinia

Fregula with Littleneck Clams
Fregula con le Arselle
(Pasta with Shellfish)
Sardinian pasta (fregula) with littleneck clams and tomatoes
posted: 01/10/2007

Grilled Stuffed Tomatoes from Sardinia
Pomodori Arrosto sulla Griglia
(Vegetables-Grilled)
Grilled tomatoes stuffed with bread crumbs and garlic
posted: 01/04/2007

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

Spaghetti with Bottarga
Spaghetti alla Bottarga
(Pasta with Fish)
Spaghetti with dried salted tuna roe
posted: 11/28/2007

Spit-roasted Duck, Sardinian Style
Anitra Arrosto
(Fowl-Grilled)
Bread crumb-coated spit-roasted duck
posted: 12/14/2006

Yellow Bell Pepper Stew
Peperonata
(Stews)
Sardinian style yellow bell pepper antipasto
posted: 10/03/2007

Sicily

Arancine
Arancine
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried stuffed balls of rice
posted: 02/18/2010

Artichoke with Salmoriglio Sauce
Carciofi con Salmoriglio
(Vegetables)
Boiled whole artichoke with salmoriglio dressing (olive oil, garlic, lemon juice, oregano)
posted: 01/03/2007

Baked Sardines
Sarde al forno pangrattato
(Seafood)
Baked fresh sardines with olive oil and bread crumbs
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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"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


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

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