Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2022
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Tubetti with Fish and Red Bell Peppers
(Pasta with Fish)
Short macaroni (tubetti) with deep-fried breaded fish and roasted red bell pepper
posted: 12/18/2006

Tubetti with Peas and Prosciutto
(Pasta with Vegetables and Meat)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tubetti with Ricotta, Artichoke, Prosciutto and Mint
(Pasta with Vegetables and Meat)
Tubetti with raw sauce of tomato, artichoke, prosciutto, ricotta cheese, and mint
posted: 12/27/2006

Tubetti with Tuna, Chickpeas, and Artichokes
(Pasta with Fish)
Short macaroni (tubetti) with canned tuna, chickpeas, and artichoke foundations
posted: 12/18/2006

Turkey and Sausage with Peppers
(Fowl)
Turkey thighs and Italian sausage with red and green bell peppers and onions
posted: 12/14/2006

Turkey Breast Fritters
(Fowl)
Deep-fried breaded turkey breast
posted: 12/14/2006

Turkey Scaloppine Milanese with Fontina and Tomatoes
(Fowl)
Deep-fried breaded scaloppine of turkey breasts then broiled with a topping of fontina and tomato sauce sprinkled with pine nuts
posted: 12/14/2006

Turkey Scaloppine with Tomato, Ricotta, and Fontina
(Fowl)
Broiled scaloppine of turkey breast topped with tomatoes, green olive, sage, ricotta, and fontina cheese
posted: 12/14/2006

Tuscan-style Grilled Liver in Caul Fat
Fegatelli alla Toscana
(Variety Meats)
Grilled skewered liver rolled in caul fat with bread cubes and bay leaf
posted: 01/02/2007

Vanilla Fritters
(Desserts)
Deep-fried vanilla fritters
posted: 12/13/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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