Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 7, 2021
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Piedmont

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Pasta-Baked)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014

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


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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