Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
July 6, 2022
Bookmark and Share


Grilled Scallop and Shrimp Skewers
Spiedini di Cape Sante e Gamberoni
Grilled skewered scallops and shrimp marinated in orange juice and white wine
posted: 01/02/2007

Grilled Stuffed Squid
Calamari Ripieni
Grilled squid stuffed with a seasoned bread crumb stuffing
posted: 01/02/2007

Grilled Stuffed Swordfish Rolls
Involtini di Pesce Spada
Grilled swordfish rolls stuffed with seasoned bread crumb stuffing and coated with a cheese-flavored bread crumbs coating
posted: 12/31/2006

Grilled Swordfish
Pesce Spada alla Griglia
Grilled marinated swordfish steak in the Sicilian style
posted: 12/30/2006

Grilled Swordfish with Sammurigghiu Sauce
Pesce Spada col Salmoriglio
Grilled swordfish marinated in olive oil, lemon juice, and herbs
posted: 12/30/2006

Grilled Tuna "Origanata"
Tonno "'Riganatu"
Grilled tuna marinated in olive oil and oregano
posted: 12/30/2006

Grilled Tuna in Rosemary and Garlic, Palermo Style
Tonno alla Palermitana
Grilled tuna marinated in wine, rosemary, and garlic
posted: 12/30/2006

Grilled Tuna with Red Salmoriglio Sauce
Tonno Arrosto con Salmoriglio Rosso
Grilled tuna with a pesto of tomatoes, vinegar, parsley, and oregano
posted: 12/30/2006

Grilled Veal Rolls with Mortadella and Pecorino
Braciolettine Arrostite alla Messinese
Grilled skewered veal roll-ups stuffed with bread crumbs, mortadella, and pecorino cheese
posted: 01/02/2007

Grilled Veal Rolls with Pine Nuts and Raisins
Involtini di Vitello
Grilled skewers of breaded veal roll-ups stuffed with bread crumbs, raisins, pine nuts, and salami with onion and bay leaf
posted: 01/02/2007






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 has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

(View all)