One of my favorite dishes are all the variety of pizze and pizza-like preparations from every region in Italy. Crostata is one, a pizza made with pasta frolla, that is, short dough. This particular one, crostata con cipolle, is topped with a luscious mixture of caramelized onions and anchovies and a bit of cream and is from Emilia-Romagna.
won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A MEDITERRANEAN FEAST (William Morrow) which was also a finalist for the IACP Cookbook of the Year award. He is the author of fourteen other books, including twelve cookbooks. His latest book THE BEST SOUPS IN THE WORLD will be published by Wiley in 2009. Colman Andrews, former editor of Saveur magazine called Wright “the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean.” Wright was a guest chef on Sara Moulton’s FOOD NETWORK show and teaches cooking classes around the country. He has lectured on Mediterranean cuisine at the Culinary Institute of America, Harvard, Georgetown and other universities. He also writes for food magazines such as Saveur, Gourmet, Fine Cooking, and Bon Appétit and wrote all the food entries for Columbia University’s ENCYCLOPEDIA OF THE MODERN MIDDLE EAST.
[photo: Michelle van Vliet]