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 18, 2021
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Campania

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

Grilled Stuffed Chicken Breasts
Petti di Pollo Ripieno alla Griglia
(Fowl-Grilled)
Grilled scaloppine of chicken breast roll-ups stuffed with bread crumbs, mortadella, parsley, and garlic and wrapped in pancetta
posted: 12/14/2006

Lamb Chops on the Grill
Bracioline d'Agnello alla Brace
(Lamb-Grilled)
Grilled lamb shoulder shops marinated in wine and herbs
posted: 12/14/2006

Lasagna
Lasagna al Forno
(Pasta-Baked)
Traditional baked lasagna with mozzarella cheese, ricotta, and meat sauce with beef, Italian sausages, and tomatoes
posted: 12/27/2006

Meatballs
Polpette alla Modo Mio
(Beef)
Italian-style meatballs for spaghetti
posted: 04/28/2009

Meatballs in Tomato Sauce
Polpette in Salsa di Pomodoro
(Beef)
Beef and pork meatballs in a wine tomato sauce
posted: 12/11/2006

Perciatelli with Fried Eggs
(Pasta with Fowl)
Perciatelli (bucatini) with sunny-side up eggs on top
posted: 12/19/2006

Simple Dandelion Salad
(Salads)
Dandelion and dressing
posted: 12/29/2006

Spaghetti with Anchovy
Spaghetti con Acciuga
(Pasta with Fish)
Spaghetti in tomato sauce with anchovies and basil
posted: 12/17/2006

Spaghetti with Red Chile Flakes
(Pasta with Vegetables)
Spaghetti with red chile flakes, extra-virgin olive oil and fresh parsley
posted: 12/23/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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