Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 5, 2022
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Swiss Chard with Capocollo
(Vegetables)
Swiss chard sauteed with capocollo and garlic
posted: 01/03/2007

Swordfish Croquettes in Tomato Sauce
(Seafood)
Swordfish croquettes made with bread crumbs, eggs, pine nuts and raisins in tomato sauce
posted: 12/29/2006

Swordfish Pizzaiola
(Seafood)
Swordfish with a sauce of tomatoes, mozzarella, and black olives
posted: 12/29/2006

Tagliatelle with Roast Pork Shoulder and Fava Beans
(Pasta with Pork)
Tagliatelle with leftover roasted pork shoulder and fresh fava beans and basil
posted: 12/20/2006

Tagliatelle with Sweetbreads
(Pasta with Variety Meats)
Tagliatelle with golden fried veal sweetbreads in a creamy shallot and porcini mushroom Madeira wine sauce
posted: 12/22/2006

The Lovers’ Salad
Insalata degli Innamorati
(Salads)
Avocado stuffed with shrimp, walnuts, and celery in pink mayonnaise
posted: 03/09/2009

Tomato and Gorgonzola Salad
(Salads)
Salad of tomatoes and Gorgonzola with dressing
posted: 12/29/2006

Tomato Sauce
Salsa di Pomodoro
(Basic Recipes and Sauces)
tomato sauce for all Italian cooking
posted: 12/11/2006

Tomato Stuffed with Prosciutto, Figs, and Mint
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Summer antipasto of small tomatoes stuffed with fresh figs wrapped in prosciutto sprinkled with fresh mint
posted: 12/11/2006

Tomato with Basil and Sorrel
(Salads)
Salad of tomatoes, basil, and sorrel with dressing
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


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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