Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 23, 2017
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Apulia

Steamed Mussels for Ten
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Steamed mussels with garlic, olive oil, and parsley
posted: 12/11/2006

Zambitta - Beef and Lamb Sausages
Zambitta
(Sausage, Grilled Sausage, Mixed)
Grilled homemade beef and lamb sausages from Apulia
posted: 12/29/2006

Calabria

Calabrian-style Grilled Skewered Meatballs
Spiedini
(Beef-Grilled)
Grilled skewers of meatballs made with parsley and salami and skewered with bread cubes and sage
posted: 12/12/2006

Grilled Mackerel with Anchovy Butter
Sgrombri Grigliati alla Calabrese
(Seafood-Grilled)
Grilled whole mackerel with anchovy butter
posted: 12/30/2006

Spit-roasted Whole Leg of Lamb
Agnello allo Spiedo
(Lamb-Grilled)
Spit-roasted whole leg of lamb on the bone
posted: 12/14/2006

Campania

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Beef)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

Dandelion
(Vegetables)
Sauteed dandelion in olive oil
posted: 01/04/2007

Elbow Macaroni with Chickpeas, Fennel, and Tomato
Gomiti con Ceci e Finocchio
(Pasta with Vegetables and Meat)
Elbow macaroni with chickpeas, fennel, and tomatoes
posted: 01/10/2009

Gianfottere - Oven-baked Vegetables
Gianfottere
(Vegetables)
Mixed vegetables layered in a baking casserole and slowly baked with olive oil and herbs
posted: 09/30/2012

Grilled Beef Rolls with Bread and Pancetta
Uccelletti di Campania
(Beef-Grilled)
Grilled skewers of flattened flank steak roll-ups stuffed with prosciutto and sage and skewered with bread cubes and pancetta
posted: 12/12/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


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

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