Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 31, 2014
Bookmark and Share



Sicily

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
(Beef-Grilled)
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
(Beef-Grilled)
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

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

Cannoli
Cannoli
(Desserts)
Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

Caponata
Caponata
(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
(Vegetables)
Caramelized carrots in Marsala wine
posted: 01/03/2007

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

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

Eggplant Ceviche
Mulinciana a Schibecci
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007

Festive Baked Rice
Tummàla
(Rice, Couscous, and Other Grains)
Grand baked rice with chicken, veal, Italian sausage, tomatoes, and cheeses
posted: 01/10/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


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


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

(View all)