Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 19, 2018
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Lazio

Veal Marrow Crostini
Crostini di "Merollo"
(Breads (Sandwiches, Panini etc))
Toast point with veal bone marrow
posted: 12/12/2006

Ziti with Lobster Sauce
(Pasta with Shellfish)
Ziti with a lobster and tomato sauce
posted: 01/10/2007

Liguria

Chickpeas in Zimino Sauce
Ceci a Zimino
(Vegetables)
Chickpeas braised with beets and tomatoes
posted: 01/10/2007

Flank Steak with Walnut Pesto
(Beef)
Flank steak cooked in a skillet with a pesto of basil, walnut, and pecorino
posted: 12/12/2006

Onion Pie
Torta di Cipolle
(Pies-Savory)
Onion pie with creme fraiche from Liguria
posted: 06/05/2013

Pesto
Pesto alla Genovese
(Basic Recipes and Sauces)
The classic pesto made of basil leaves from Genoa
posted: 12/11/2006

Lombardy

Lombard-style Mixed Grill
Misto Griglia del Longobardo
(Sausage, Grilled Sausage, Mixed)
Mixed grill of beef tenderloin, pork tenderloin, veal liver, Italian sausage, and polenta with horseradish dressing
posted: 12/29/2006

Mascarpone with Rose Syrup
(Desserts)
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Ossobuco (Veal Shank)
Ossobuco alla Milanese
(Veal)
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pork Steak Milanese
Costoletta di Maiale alla Milanese
(Pork)
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


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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