Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 18, 2022
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Roasted Country Bread with Ricotta and Spinach
Bruschetta con Ricotta e Spinaci
(Vegetables)
Country bread topped with fresh ricotta and spinach roasted until bubbling
posted: 01/04/2007

Roasted Country Bread with Tomato and Green and Black Olives
Bruschetta con Pomodori e Olive
(Vegetables)
Country bread topped with tomatoes, green and black olives and baked
posted: 01/04/2007

Roasted Country Bread with Tomato, Salami, and Red Onion
Bruschetta con Pomodoro, Salami, e Cipolle Rosso
(Vegetables)
Country bread topped with chopped tomatoes, olives, salami, and red onion
posted: 01/04/2007

Roasted Country Bread with Tomatoes and Basil
Bruschetta con Pomodori e Basilico
(Vegetables)
Country bread topped with chopped raw tomatoes and basil
posted: 01/04/2007

Roasted Green and Red Bell Peppers with Toscano Salami
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Seasoned roasted bell peppers as a room temperature antipasto
posted: 12/11/2006

Roasted Red and Yellow Bell Peppers with Shaved Celery Heart
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grilled red and yellow bell peppers for a summer grill
posted: 12/11/2006

Roasted Red Bell Pepper with Mozzarella and Prosciutto
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Quick antipasto for the summertime of roasted red bell pepper wrapped with fresh mozzarella and prosciutto
posted: 12/11/2006

Roasted Red, Yellow, Green Bell Peppers in Olive Oil, Oregano, Anchovies
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
roasted bell peppers seasoned with oregano for antipasto
posted: 12/11/2006

Sage Meatballs with Marsala Wine Sauce
(Beef)
Small sage and parmigiano meatballs sauteed in butter with Marsala wine sauce
posted: 12/11/2006

Sauce for Grilled Fish
Salsa per il Pesce
(Basic Recipes and Sauces)
Egg and anchovy sauce for fish
posted: 12/11/2006


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


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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