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 16, 2018
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Emilia-Romagna

Bucatini with Duck Gizzards
Bucatini con Regaglie d’Anatra
(Pasta with Variety Meats)
Bucatini with duck gizzards, dried porcini mushrooms, eggplant, and grape tomatoes with a Marsala sauce and herbs
posted: 11/20/2008

Green and White Fettuccine with Fava and Artichoke in Porcini Cream Sauce
"Paglia e fieno" con Porcini e Carciofi
(Pasta with Vegetables)
Spinach fettuccine and egg fettuccine with fresh fava beans and artichoke in porcini mushroom cream sauce
posted: 12/25/2006

Lasagna Pasticciate
Lasagne Pasticciate
(Pasta-Baked)
Golden-crusted lasagna with meatball ragù and Béchamel Sauce
posted: 09/03/2010

Ricotta Fritters
Frittelle di Ricotta
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried ricotta cheese fritters
posted: 01/10/2007

Spinach Torte
Scarpassa
(Vegetables)
Spinach pie made with a bread crumb crust
posted: 09/28/2007

Sweetbreads with Porcini Mushrooms
Animelle ai Funghi Porcini
(Variety Meats)
Veal sweetbreads with porcini mushrooms with Marsala
posted: 01/02/2007

Tagliatelle with Bolognese Sauce
Tagliatelle con Ragù alla Bolognese
(Pasta with Beef)
Tagliatelle with a tomato and meat ragu
posted: 01/10/2007

Thick Spaghetti with Rabbit Ragoût
Maccheroni al Torchio con Ragù di Coniglio
(Pasta with Game)
Thick spaghetti cooked with a ragout of rabbit and tomatoes
posted: 01/30/2008

Zampone (Stuffed Pig's Trotter) with Lentils
Zampone con Lenticchie
(Pork)
Boiled zampone (stuffed pig's trotter) with lentils
posted: 01/10/2007

Friuli-Venezia Giulia

Frico
Frico
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Crisp fried cheese wafer
posted: 01/07/2009


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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