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 6, 2022
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Lazio

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

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


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


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

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