Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 14, 2017
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Abruzzo

Kohlrabi Chieti Style
Cavoli Rapa all Chietina
(Vegetables)
Batter-fried marinated kohlrabi slices
posted: 01/30/2012

Spelt (Farro) Pennette with Olives
Pennette di Farro alle Olive
(Pasta with Vegetables)
Spelt (farro) pennette with black olives and fresh chiles
posted: 07/01/2013

Spicy Grilled Red Mullet
Triglie sulla Graticola
(Seafood-Grilled)
Grilled red mullet rubbed with parsley, thyme, bay, and cayenne pepper
posted: 12/30/2006

Apulia

Broccoli in Tomato Sauce
Broccoli Affogati
(Vegetables)
Broccoli in wine and tomato sauce
posted: 01/02/2007

Bucatini with Eggplant and Fava
Bucatini con Melanzane e Fava
(Pasta with Vegetables)
Bucatini with deep-fried eggplant and fava beans
posted: 07/24/2008

Bucatini with Greens and Eggplant
Bucatini con Erbe Campestri e Melanzane
(Pasta with Vegetables)
Bucatini with mustard greens, turnip tops, arugula, Swiss chard, fried eggplant and teardrop tomatoes
posted: 09/25/2009

Cavatelli with Arugula
Cavatieddi con la Ruca
(Pasta with Vegetables)
Cavatelli with arugula, tomato sauce, and pecorino cheese
posted: 01/10/2007

Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
(Pasta with Vegetables)
Cavatelli with wilted arugula, black olives, and thyme with ricotta salata
posted: 12/28/2008

Fette Rossa
Fedda Rossa
(Breads (Sandwiches, Panini etc))
An Apulian style of bruschetta with tomatoes
posted: 12/12/2006

Fig and Honey Sorbet
Sorbetto di Fichi e Miele
(Desserts)
Sorbet blended with figs and honey
posted: 12/13/2006


Emilia-Romagna

Friuli-Venezia Giulia

Lazio

Liguria

Lombardy

Molise

Piedmont

Sardinia

Sicily



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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


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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