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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Friuli-Venezia Giulia

Grilled Tuna with Crushed Fennel Seed
Tonno ai Ferri
(Seafood-Grilled)
Grilled tuna with crushed fennel seed
posted: 12/30/2006

Risotto with Asparagus Tips
Risotto con Punte d’Asparagi
(Rice, Couscous, and Other Grains)
Risotto with asparagus
posted: 12/28/2006

Spinach and Cornmeal Soup
Paparot
(Soups)
Pulped soup of spinach and cornmeal
posted: 08/01/2014

Lazio

Grilled Lamb Rib Chops
Scottadito
(Lamb-Grilled)
Grilled lamb rib chops
posted: 12/14/2006

Grilled Pork Chops over Soft Rolls
"Panuntella"
(Pork-Grilled)
Grilled fatty pork chops brushed with lard dripping over soft rolls
posted: 12/28/2006

Sausage, Rice, and Chickpea Soup
Minestra di Salsicce, Riso, e Ceci
(Soups)
Thick soup of rice, sausage, kale, and chickpeas
posted: 12/01/2016

Snap Peas with Pancetta and Tomato
Mangiatutto con Pancetta e Pomodoro
(Vegetables)
Snap peas with pancetta, onion and tomato on top of fried bread
posted: 01/02/2007

Spaghetti Carbonara
Spaghetti alla Carbonara
(Pasta with Cheese)
Spaghetti with eggs, cheese, and guanciale (bacon)
posted: 10/31/2008

Spaghetti with Omasum Tripe and Pancetta
Spaghetti con Trippa e Pancetta
(Pasta with Variety Meats)
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

The Devil's Chicken
Pollo alla Diavolo
(Fowl-Grilled)
Chile-peppered grilled chicken
posted: 12/14/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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