Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 18, 2018
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Pork with Sweet Peppers
(Pork)
Cubed pieces of pork sirloin with onions and bell peppers
posted: 12/28/2006

Potato Cake
Gatto di Patate
(Vegetables)
Skillet-cooked potato cake
posted: 01/03/2007

Purée of Lentil and Broccoli Soup
(Soups)
Purée of lentils and broccoli in duck or chicken broth with olive oil
posted: 01/02/2007

Raspberries and Peaches
(Desserts)
raspberries and peaches tossed with sugar and whipped cream
posted: 12/13/2006

Raspberry Preserve Crepes
(Desserts)
Crêpes stuffed with raspberry preserves
posted: 12/13/2006

Ravioli with Grilled Vegetable Sauce
(Pasta-Stuffed)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Lobster Cream Sauce
(Pasta-Stuffed)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Pasta-Stuffed)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Red Bell Peppers with Capers, Anchovy, and Marjoram
(Vegetables)
red bell peppers sauteed with capers, olive oil, anchovies, and marjoram
posted: 01/02/2007

Red Snapper in Caper and Chile Sauce
(Seafood)
Red snapper or redfish (ocean perch) fish in a sauce of capers, chile, and white wine
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


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

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