Grill Italian

Grill Italian

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Italian-style grilling goes beyond meat and poultry. There’s an entire chapter

on vegetables every which way in Grill Italian. Tomatoes are stuffed with bread, garlic,

and herbs before grilling. Artichokes are grilled and drizzled with lemon juice and

oregano. Italians do extraordinary things with seafood, too. Even the simplest grilled

shrimp is unforgettable. And what do you serve with your classic Grilled Tuna “Originata”?

In Grill Italian you will find a chapter of traditional pasta and salad accompaniments. In

his introduction, Wright tackles the burning questions about grilling: Which makes better-

tasting food, gas or charcoal? Supermarket briquets or hard-to-find hardwood lump

charcoal? It doesn’t really matter, Wright says. The reason food tastes good when grilled is

that fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor

the food. While your backyard may not overlook the azure waters of the Tyrrhenian Sea,

with Grill Italian you can bring the intense, natural flavors of Italian grilling to your table.

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