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 19, 2017
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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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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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