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 28, 2021
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Campania-Naples

Grand Neapolitan Mixed Fry
Frienno e Magnanno
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried potato and ricotta cheese croquettes, squid, and small fish platter
posted: 01/10/2007

Linguine with Calamari
Linguine con Calamaretti in Bianco
(Pasta with Shellfish)
Linguine with deep-fried squid tossed with garlic, parsley, and chile
posted: 12/22/2006

Linguine with Clams
Linguine con Vongole
(Pasta with Shellfish)
Linguine with clams, olive oil, garlic, and parsley
posted: 12/22/2006

Maccheroni alla Casanova
Maccheroni alla Casanova
(Pasta with Vegetables and Meat)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Mozzarella in Carrozza
Mozzarella in Carrozza
(Breads (Sandwiches, Panini etc))
Breaded and fried mozzarella cheese
posted: 12/13/2006

Neapolitan-Style Baked Peppers
Peperoni alla Napoletana
(Vegetables)
Multi-colored bell peppers baked with capers, anchovies, olives, and pine nuts au gratin
posted: 01/10/2007

Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
(Salads)
Tomato salad with basil, olive oil, and vinegar
posted: 12/29/2006

Pizza Margherita
(Pizza and Focaccia)
The classic Neapolitan pizza
posted: 01/10/2007

Sausage Patties with Broccoli Rabe
Salsiccia e Friarelli
(Sausage, Grilled Sausage, Mixed)
Pan-cooked Italian sausage patties with boiled and sauteed broccoli rabe with olive oil and dried chiles
posted: 03/02/2009

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
(Pasta with Vegetables)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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