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 17, 2017
Bookmark and Share



Campania-Naples

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

Steak Pizzaiola
(Beef)
Seared steak with a sauce of tomatoes and oregano
posted: 12/12/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépinís Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

(View all)