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
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Apulia

Gniummeriddi - Variety Sausages
Gniummeriddi
(Sausage, Grilled Sausage, Mixed)
Grilled lamb offal wrapped in caul fat
posted: 12/29/2006

Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
(Stews)
Lamb and chicory stewed in an earthenware pot with tomato, wine, and saffron
posted: 01/10/2007

Lamb and Fennel Stew
Caldariello
(Stews)
Lamb and fennel stew in milk with parsley
posted: 01/10/2007

Linguine with Octopus
Linguine con Moscardini
(Pasta with Shellfish)
Linguine with octopus, chopped tomatoes, and scallions
posted: 12/22/2006

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Pasta with Vegetables and Meat)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Orecchiette with Tuna, Beet Leaves, and Olives
(Pasta with Fish)
Orecchiette with preserved tuna in olive oil, beet leaves, and olives
posted: 12/18/2006

Peaches in Red Wine
(Desserts)
Marinated peaches in red wine and honey
posted: 12/13/2006

Penne with Clams and Fish
(Pasta with Shellfish)
Penne with clams, mixed fish, and arugula
posted: 11/18/2008

Shaken Cauliflower
Cavolfiore Saltato
(Vegetables)
Cauliflower cooked with rose wine, black olives, anchovies, garlic, pecorino cheese
posted: 11/19/2009

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms
Spaghetti con Agnello, Carciofi e Funghi Porcini
(Pasta with Lamb)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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