Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 29, 2023
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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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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


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

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