Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2022
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Sicily

Tummàla - Festive Baked Rice
Tummàla
(Rice, Couscous, and Other Grains)
Baked rice stuffed with layers of poached chicken, vela croquettes, Italian sausage, mozzarella, caciocavallo, pecorino pepato, and eggs
posted: 01/10/2007

Zabaione
Zabaione
(Desserts)
Marsala wine custard
posted: 05/05/2009

Ziti Syracuse-style
(Pasta with Fish)
Macaroni with a sauce of tomatoes, broccoli, anchovies, green olives, capers, raisins, onion, garlic, pine nuts, and white wine
posted: 12/18/2006

Tuscany

Àrista
Àrista
(Pork-Grilled)
Tuscan-style spit-roasted pork loin marinated in rosemary, garlic, parsley, and wine
posted: 12/28/2006

Beans and Shrimp
Fagioli con Gamberetti
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beans and shrimp with black olives, tomatoes, and red onions
posted: 12/11/2006

Beans with Tuna
Fagioli al Tonno
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Stewed beans with tomatoes, olive oil, sage, and tuna
posted: 01/10/2007

Bistecca alla Fiorentina
Bistecca alla Fiorentina
(Beef-Grilled)
The classic Florentine grilled steak
posted: 12/12/2006

Chickpeas and Tuna
Ceci al Tonno
(Vegetables)
Chickpeas with tuna and garlic
posted: 01/04/2007

Fennel au Gratin
Finocchio Gratinate
(Vegetables)
Fennel baked au gratin with bread crumbs
posted: 01/04/2007

Fettuccine with Fish
Fettuccine col Pesce
(Pasta with Fish)
Fettuccine with fish, tomatoes, and onions
posted: 01/10/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


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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