Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
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Baked Stuffed Zucchini
Zucchine Ripieni
Zucchini stuffed with currants, pine nuts, and pecorino baked with mozzarella
posted: 01/04/2007

Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Carrots with Marsala
Caramelized carrots in Marsala wine
posted: 01/03/2007

Coffee Ice
Granita di Caffé
Coffee granita
posted: 10/25/2007

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008






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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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

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