Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 25, 2018
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Lombardy

Prune Sauce
(Basic Recipes and Sauces)
Prune sauce for roast duck, chicken or pork
posted: 07/24/2007

Risotto alla Milanese
Risotto alla Milanese
(Rice, Couscous, and Other Grains)
Risotto with saffron
posted: 01/07/2007

Spit-roasted Cornish Hens
Gallina allo Spiedo
(Fowl-Grilled)
Spit-roasted Cornish game hens with rosemary and pancetta
posted: 12/14/2006

Whole Wheat Penne with Duck Livers and Lentils
(Pasta with Fowl)
Whole wheat penne rigate with sauteed duck gizzards, liver, zucchini, and lentils
posted: 11/09/2009

Zuppa Pavese
Zuppa Pavese
(Soups)
Rich clear veal broth with coddled egg
posted: 05/30/2011

Molise

Grilled Kid
Spiedini di Capretto alla Molisana
(Goat-Grilled)
Grilled kid in lemon and onion marinade
posted: 12/14/2006

Grilled Rabbit and Sausage Skewers
Coniglio alla Molisana
(Rabbit and Game)
Grilled skewers of rabbit, Italian sausage, prosciutto and sage
posted: 12/29/2006

Piedmont

Bollito Misto
Bollito Misto
(Stews)
The Piedmontese stew of game hens, beef brisket, veal tongue, sausages and vegetables
posted: 06/17/2010

Fettuccine with Fontina Fondue
Fettuccine con Fonduta
(Pasta with Cheese)
Fettucine with fondue from fontina val d'aosta
posted: 12/16/2006

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Pasta-Baked)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


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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