MARIANI’S

Virtual Gourmet


  August 28,   2022                                                                                            NEWSLETTER




Founded in 1996 

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IN THIS ISSUE
SAN SEBASTIÁN AND BILBAO
By John Mariani

NEW YORK CORNER
LA DEVOZIONE LA TAVOLA   
By Geoff Kalish

ANOTHER VERMEER
CHAPTER 34
By John Mariani




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On this week's episode of my WVOX Radio Show "Almost Golden," on Wed. August 31 at 11AM EDT,I will be interviewing Jeffrey Sussman, about his book on NYC Gangsters. Go to: WVOX.com. The episode will also be archived at: almostgolden.






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SAN SEBASTIÁN AND BILBAO

 


Old Town, San Sebastián


By Geoff Kalish

 

 

      Expectations of magnificent art works, unique fare and world class lodging facilities heightened our anticipation of a recent 3-day visit to Spain’s northeastern Basque Country. And the experience did not disappoint, providing insight into the popularity and delights of its two most well-known cities, San Sebastián and Bilbao.
         

                                                           Maria Cristina Hotel, San Sebastián

    Strategically located on the Bay of Biscay, not far from the French border, San Sebastián draws tourists year-round to its scenic beaches, many Michelin-rated restaurants, excellent shopping, international festivals (especially film and jazz) and large conferences in its modern, spacious convention center.
      While the city is made up of a number of individual districts, in addition to its two beaches most tourists gravitate to the so-called shopping area, or the Old Town, with its many cafes serving pintxos (“pinchos”), essentially snacks, most commonly served on a thick slice of bread. Two of the best we tried were at a bar named Gandarias—one was a grilled shrimp set atop a spicy crab salad and the other large mushrooms drizzled with warm, rich olive oil and again topped with a grilled shrimp. 
     
(Of note, for greater insight into the city, an organized walking tour is strongly recommended, such as the one offered by Jane Karres Azurmendi, www.adorebasque.com.)
      As to accommodations, we found the plush Maria Cristina Hotel (above) on par with Paris’s Ritz. Opened in 1912 and named for the Regent Queen Maria Cristina, the hotel continues to host movie stars as well as royalty and occupies an enviable location overlooking the coast and within walking distance of the Old Town. Our spacious accommodations included a room with a plush king-sized bed, a parlor room with a TV and a bathroom with a tub as well as a modern walk-in shower.
      Not to be missed is breakfast on the ground floor restaurant and the adjoining terrace, with tables around the perimeter of the room offering an extensive array of cheeses, breads, cereals, fruit, juices,  jams, etc., as well as a wait staff poised to take orders for coffee, eggs, pancakes and the like. While we did not have lunch or dinner at the hotel, it holds a highly touted Asian restaurant, featuring Thai, Chinese and Japanese fare.
      One evening, for a nearby casual dinner, we dined at Kata.4, (right) around the corner from the hotel. Appetizers consisted of an order of tuna belly slices and crispy-on-the-outside, soft-on-the-inside grilled octopus doused with an anticuchero and aji amarillo pepper sauce. Main courses included corvina with a simple green sauce and a dish composed of green ice laced with squid and mussels, all drizzled with a zesty black garlic aïoli. For dessert we shared a large portion of classic apple strüdel with raisins and pistachios and accompanied the meal with a 2017 El Puntido Gran Reserve Rioja from Jorge Ordóñez made of Tempranillo that had a taste of ripe plums and cherries with some oak and vanilla in its finish.
      The cost for the dinner for two, including wine and service, was $149.

      For dinner another evening, a 15-minute walk from the hotel, at the base of the San Telmo Museum, we dined on the outdoor terrace at ZazpiSTM (left),  which looks as casual as Kata.4 but serves exquisite Michelin star quality fare. Our dinner began with amuse bouches of a small bowl of salad greens in a delicate vegetable broth accompanied by a sandwich composed of a tasty cod mousse between crisp grain crackers. Appetizers consisted of sea urchin ravioli floating in a bowl of creamy langoustine bisque topped with basil foam and what was listed as a lobster salad with white garlic and pickled vegetables, which consisted of a small mound of crisp greens on a plate with tasty chunks of lobster meat, each accompanied by barely cooked pickled carrots, fish roe and a dab of lobster sauce.
      Our main course was the grilled fish of the day (served for two), a whole meaty turbot, deboned tableside and coated by a delicate, yet heady pil-pil sauce made of fish juice and olive oil. For dessert we enjoyed a round of sweet hazelnut cake with a molten center, served with passion fruit and mango sorbet and accompanied the meal with a bottle of 2018 Nanclares y Prieto Minato da Rana Tinto Rustico from hillside vineyards in Spain’s northwestern Galician area that had intense flavors of cranberries and cherries with a smooth, long-lasting finish.
      The cost for the dinner for two, including wine and service, was $213.

 

     
    Situated about an hour car ride to the west of San Sebastian, Bilbao is primarily a large, sprawling industrial and port city that culturally offers a number of long-standing museums (fine arts, maritime, archaeology, etc). But it’s the ultra-modern Frank Gehry-designed Guggenheim Museum that’s become the city’s main tourist attraction since it opened in1997. It’s the outside of the museum, with its aluminum foil-looking turrets and Jeff Koons’ lollipop and gigantic puppy sculptures, that set this structure apart from other museums. Actually, the inside’s quite tame, with large rooms surrounding a light-filled atrium and housing a walk-through Richard Serra “Snake” permanent exhibit as well as other temporary works by Basque artists. (Since the museum can become quite crowded, it is recommended that visitors purchase on-line tickets for the opening hours.)
      Directly across the street from the museum sits the Gran Domino Hotel, a modern 5-star establishment with well-appointed rooms, a very helpful staff and an excellent breakfast buffet on the rooftop terrace. We enjoyed dinner at the highly recommended Porrue Restaurant, around the corner from the front entrance of the hotel (but not part of it).
      Appetizers consisted of a large portion of grilled octopus on a puree of sweet potatoes sprinkled with local spices, a bowl of grilled fresh red peppers with a warm tomato sauce and an assortment of grilled vegetables served with a small bowl of thick walnut soup. For a main course we shared an order of grilled sea trout in a fragrant pil-pil sauce accompanied by grilled baby eggplants. Desserts consisted of what was simply listed as “piña,” which consisted of two large chunks of grilled pineapple served with dollops of pineapple cream, a sprinkling of nuts and pineapple sorbet, and a “fluido de chocolate,” which was essentially a warm chocolate cake with a rich molten center, served with creamy chocolate ice cream. For wine we chose a 2018 PSI Dominio de Pingus from Ribera del Duero that had a bouquet and flavors of plums, pears and a hint of oak.       The meal cost a quite reasonable $275, including wine, tax and service.

                                   

 







Dr. Geoff Kalish writes about travel, food and wine for several publications. He lives in Mount Kisco, NY. 


















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NEW YORK CORNER


LA DEVOZIONE LA TAVOLA

                                                                                428 West 16th Street
                                                                            Chelsea Market
                                                                              646-720-0215


 
By John Mariani

 


         Describing La Devozione as an establishment where the little things matter is both very true but not nearly praise enough for how every detail—from the décor to the packaging, from the quality of the pasta and the icy coldness of the cocktails—has been carefully looked after, calibrated, tested and made part of a whole concept that begins up front with an Italian market and moves to a counter space for tasting meals and the nook-like La Tavola trattoria, as casually comfortable as it is happily colorful.   
   
Located in the warren of Chelsea Market, La Devozione was opened last fall by Giuseppe Di Martino, third-generation Neapolitan owner of Pastificio Di Martino (founded in 1912), whose devotion to pasta seems like a religious crusade, marshaling more than 120 pasta shapes to be purchased, taken home as a dish or enjoyed at the tables. The space,
designed by Marcello Panza of  Studio Minimo, teems with bright colors on pasta packages, lunchbox-like food tins designed by Dolce & Gabbana, Moka coffee pots, aprons and ceramics from  Solimene Ceramica, south of Naples. Lighting from the ceiling allows a good view of the room, your companions, the menu and the beauty of the food.

    My friends and I were cordially received at La Tavola by manager Phil Davoric, who is happy to explain what makes La Devozione’s approach to pasta different, aside from using the company’s pastas (made from Italian durum wheat and cut with bronze dies). Aside from some excellent antipasti I’ll get to in a moment, all else is pasta, but even among those dishes that might be found elsewhere in town, there are some subtle and not-so-subtle distinctions here. 

    For one thing, they are not kidding when they say on the menu, “al dente, the authentic Italian way of cooking pasta, firm to the bite, to enhance the flavor of your dish, digest it better and reduce glycemic index.” Even those who like their pasta cooked “to the tooth” may find La Tavola’s considerably firmer, even more than is usual in Italy. But timing is key to each different shape and sauce. Next, there are several “seasonal” pastas using vegetable and other ingredients sourced from the Union Square Greenmarket. (Curiously, now in August, the printed menu still says “Spring.”) Third, there are six “Untouchables,” referring to Neapolitan classics that are never off the menu maintained by Executive Chef Alessio Rossetti.

    Let’s begin, however, with the antipasti: A frittatina of pasta ($16) comes in a rich besciamella cream with peas, ham and Parmigiano that you will mop up with slices of Italian bread. A “Lollipop di Macaroni” is La Tavola’s version of mac-and-cheese (yellow and white cheddar) ennobled by a truffled hazelnut sauce ($15), while trottole alla caprese is a salad of buffalo mozzarella, tomatoes and basil ($18). Orzo tiepido ($15) is a bowl of tepid little pasta nubs mixed with sweet summer vegetables. Any of these should be shared at the table.

    And so, the pastas: Naples, and its region of Campania, is rightly credited with making some of the finest tomato-based sauces in the world—this is where the famous San Marzano tomatoes are grown—and I never thought I would find a better rendering of simple spaghetti with tomato and basil than I had at lunch at a winery named Cantina del Vesuvio—a perfect amalgam of sweetness, texture, aroma and the flavors of very ripe tomatoes, excellent olive oil and sunny basil. Now, if I cannot claim that La Tavola’s is better than that nonpareil, it is easily its equal, and no wonder the menu calls the dish “La Devozione” ($28). It is an immediate template for all other recipes everywhere else. (The secret is that the spaghetti is cooked till still quite firm, then cooked four minutes more in the fresh tomato sauce to absorb its flavors.)

    Ziti taglialati lisci alla Norma ($28) is the traditional, very hearty mélange of tomato, scamorza cheese, ricotta salata and eggplant, while equally hefty is the candele (shaped like candle tubes) with a classic Neapolitan meat ragù ($27) made from long simmered spareribs and generously incorporated with Parmigiano. The spiciest of the pastas is the penne all’arrabbiata ($23), lashed with hot chilies.

    The most heralded pasta on the menu is the twin-noodle called gemelli in a pesto evoking the modernist creations of Modena’s star chef Massimo Bottura, here done with mint, basil, garlic, breadcrumbs and Parmigiano ($28), which I found the least successful of the pastas. Removing the pignoli nuts essential to a Ligurian pesto’s special flavor and texture is explained as “remade for sustainability,” though I had no idea pignoli were in danger of extinction. The dish lacked the bright green of a well-made pesto, appearing slightly gummy and olive green. Pecorino, not Parmigiano, adds a better balance to the dish, too. In any case, a percentage of proceeds of each dish will support Chef Bottura Food for Soul and the New York-based project Refettorio Harlem. 

    These pasta dishes are all more than ample for a main course, and our table of four brought some home. There are no meat or fish courses afterwards anyway. But there are some delightful desserts, including a grandma’s ricotta torta ($12), perfectly flakey sfogiatelle with citrus ricotta and vanilla gelato ($12), and a baba soaked with rum ($14).

    Despite the concept of La Tavola as a simple trattoria, the wine list by Max Tierno would be exemplary anywhere in town. Largely Italian but with other countries’ wines, it has surprising breadth and depth, and though I can’t imagine too many people ordering the $2,250 bottle of 1990 Pergola Torte, there are some very good bargains, like the Vino Nobile di Montepulciano at $50.

    So, too, bartender  Cristhian Rodriguez is that very rare breed who truly cares about the composition, balance and temperature of a well-made cocktail.

    By the way, at the oval counter La Devozione features a four-course pasta lunch at $95 and seven courses at diner for $165, which sounds excessive, and the night I visited, no one had taken that option.

    Like many shops and eateries in Chelsea Market, La Devozione is tucked away and well worth seeking out, for although the menu may resemble any number of other trattorias in Manhattan, few come close to the authentic flavors achieved here in such a deceptively simple way.

 

Open for Lunch daily; dinner Wed/-Sun.





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ANOTHER VERMEER



By John Mariani



To read previous chapters of ANOTHER VERMEER, go to the archive
 

CHAPTER THIRTY-FOUR


 

      Katie called Kevin O’Keeffe to ask, “So, how’s this all work now?”
         “The auction house will quickly put out a short brochure and probably a press release to the effect that the painting has been authenticated and bidders should apply for entry to the auction.”
         “Do you think anyone will challenge the authentication?”
         “Not at this point,” said O’Keeffe. “If the painting is ever shown to the public, I expect there will be years of discussion about whether or not it’s a fake, just as what’s been going on for decades with the other, more dubious Vermeer still under debate.”
         “Will any doubt like that affect the price?”
         “Probably not. It’s got the rubber stamp of authenticity now, the buyer gets what he wants, and, I suspect, we may never again see the painting for a long time, if ever.”
         “After all this brouhaha?” asked Katie.
         “As in all things, Ms. Cavuto—even in the art world—life goes on till the next big thing comes along. Till then, people and museums will be digging in their attics and cellars to find that next big thing. And, believe me, those masterpieces are out there somewhere, gathering dust, being eaten up by worms and moths. But finding another Vermeer is a very, very long shot.”
         “Will Crofthouse set a starting price or a reserve?”
         “A reserve, I don’t know. I’m sure the Chinese can just yank the painting if they’re not getting what they think they should. But, yes, the auctioneer will start the bidding at a certain price. If there is a reserve, it’s usually about two-thirds of the low estimate or the low estimate itself.  It’s never published, but word of mouth and deliberate leaks from the auction house make it easily available by sale day.”
         “Like how much?”
         “Jesus, that’s tough. If that van Gogh sold for eighty-two point five, they might start the Vermeer at eighty, maybe more. That will get any of the curiosity seekers out of the bidding.”
         “I would think. So you believe it will come down to just, say, what, ten bidders?”
         “If that. There’s been a lot of bad press in Art Today that has made some of the leading contenders skittish about putting out that kind of money, thinking someone might leak their name. There might be a few museums, primarily the Getty, who would at least make an attempt at bidding low. It’s possible some benefactor might put up the money on behalf of a museum, but this is a lot of money. This is all way out of the ordinary.”
         Katie was not about to reel off her list of potential bidders or to tell O’Keeffe that several of them were missing or severely injured. She figured he already knew, with the exception of Correia, of whom there was still no news out of Brazil.
         As time drew near to the auction—one month away—Katie began to question how much of a story she would have to report in McClure’s. She knew she could write a piece that revealed the kind of shadowy world the global art market was and how big money played in the game. She felt confident that she could detail how so many collectors were as shady as hell. Big fortunes, big crimes. Yet in some ways, she thought that was just what Coleman had already done, shown the seamy side, and that wasn’t enough for McClure’s.
   The key was to prove that the elimination of other bidders, accomplished or attempted, could be plausibly tied to one source or another, whether it was one of the competing collectors or the Russians or Brazilian kidnappers. Without that proof, she had a story without a pay-off, and one her editor might not even publish. She could hear Dobell saying, “This is very, very thin, Katie, and prying open the lid on the art world is not exactly what we do at McClure’s. That’s what Vanity Fair does: Names big names in a glamour industry, wink but don’t accuse.”
         And that’s pretty much what he did say when Katie filled him in at his office on what she’d gathered so far. Dobell still hadn’t completely bought Katie and David’s conspiracy theory, and he feared ending up with a story that didn’t amount to much beyond gossip.
         “It hasn’t come to a conclusion yet,” argued Katie.
         “And what if the conclusion is ‘Vermeer painting sells for $100 million to a billionaire creep,’” answered Dobell. “It’s not enough for McClure’s. We need to make the reader gasp.”
         Katie knew her boss was right. “I hear you, Alan, and you’ve given me a long leash. But remember, this theory of ours is being taken seriously by Interpol.”
         “Who, you tell me, is not doing anything about it yet, right?”
         “They can’t act until there’s a crime, and for the moment they—we—can’t prove one has occurred. But they are on top of it, Alan. They’re taking all this very seriously.”
         Dobell didn’t know that only one Interpol agent, Gerald Kiley, was taking it all that seriously, but said, “All right, Katie. What do you think would allow you and David to prove there was definitely—not circumstantially—a crime at the bottom of this?”
         Katie hesitated, preparing for a barrage of laughter, then said, “Alan, I know you don’t want to hear this, but I think if David and I can interview at least a couple of these billionaires, besides Lauden, who are still in the game that we can prove what we believe to be the modus operandi here.”
        “Hold on, Katie,” said Dobell, looking at the list of billionaires. “You’ve already talked to Lauden and he can’t think of anyone trying to kill him. This Brazilian billionaire is missing, but may only be the victim of a run-of-the-mill kidnapping. Stepanossky drove over a land mine. Shui is sitting pretty in Taiwan. The Greek guy is on his yacht, and you don’t even know where the Dutch guy is. You’re asking me to send you all over several continents in the hope you and David can find proof of something not even Interpol can find? And you want to do this in, what, one month before the auction?  You know what that would cost?”
         “I know, I know,” said Katie, “so, okay, just let me go see Shui, for starters. After all, he’s the guy whose family might very well have brought the Vermeer into China. If nothing else, that’s a big part of the story, if it’s true. Stepanossky, I’ll admit, is going to be hard to get to, but maybe David can work his contacts, or Kiley at Interpol. So I won’t even ask. I can put Dorenbosch and Danielides on the back burner until I find out more from Shui.”
         Dobell was looking at the ceiling and rocking in his office chair.
         “I don’t know, Katie. You’re a good reporter and I think your instincts are sound.  You’ve got a good nose for news, but . . .”         “And David has the contacts.”
         “All right, you find out what it’ll cost for you two to fly to Taiwan, and I’ll take a look at it and give you an answer ASAP, okay?”
        Katie thanked Dobell profusely, telling him, “If I screw this up, Alan, I’ll write the article for free.”
        “No, if you write the article and it doesn’t work, then I’ll kill it and chain you to your desk here in the pound.”
         Katie could not speak for David but said, “Okay, two tix, coach class to Taiwan. A couple of days on the ground, and if I don’t bring back something really, really promising, I’ll pay you back the airfare.”
         “Don’t be coy, Katie. Just get the goddamn story. And it better make the reader gasp. A big gasp!”
         The next day Dobell called Katie and, without saying hello, asked, “Before I approve this wild goose chase to Taiwan, how much have you spent so far on this story?”
         “Now that you ask,” said Katie, “not all that much. Except for the trip to Las Vegas, the only expenses have been taxis, phone calls and a couple of lunches.”
         “Ballpark figure.”
         “I don’t know, I guess, maybe, $3,000, max.”
         Dobell was quiet for a moment, thinking how much more than that Katie and David had spent on the award-winning Capone story and how Katie was now on salary—the highest at the magazine for a reporter—not paid by the story.
         “Okay, just keep the expenses down and bring me back a thousand year-old duck egg.”
         “I’ll bring you a dozen.”
         “No, that’ll push up your expense account. But seriously, Katie, make this story work. I’m not going to publish some exposé of a lot of way-too-rich art collectors who are crazy enough to spend a hundred million bucks on one small painting.”
         “Understood. We’ll be back before you know it.”
         By that afternoon, Katie had booked two tickets, coach class, to Taipei for the following week.





©
John Mariani, 2016




 

        




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“My Garbage Bowl Is the Most Important Thing on My Kitchen Counter:I use it for everything from collecting cooking refuse to displaying fresh fruit”  , Eater.com (









 








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 Any of John Mariani's books below may be ordered from amazon.com.



   The Hound in Heaven (21st Century Lion Books) is a  novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured  favorite. The  story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. 

WATCH THE VIDEO!

“What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw

“He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906.


“John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister.

“John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury.

“Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment.




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The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35)

Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller.


"This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe.

"Much needed in any kitchen library."--Bon Appetit.




Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has won top prize  from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.


"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross, thedailybeast.com

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily Meal.com.

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe,  The Modern, and Maialino.

                                                                             






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FEATURED LINKS: I am happy to  report that the Virtual Gourmet is  linked to two excellent travel sites:

Everett Potter's Travel  Report

I consider this the best and savviest blog of its kind on the  web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury  Spa Finder, a contributing editor for Ski and  a frequent contributor to National  Geographic Traveler, ForbesTraveler.com  and Elle Decor. "I’ve designed this site is for people who take their  travel seriously," says Potter. "For travelers who want to learn about special  places but don’t necessarily want to pay through the nose for the privilege of  staying there. Because at the end of the day, it’s not so much about five-star  places as five-star experiences." 






Eating Las Vegas

John Curtas has been covering the Las Vegas food scene since 1995. He is the author of EATING LAS VEGAS - The 52 Essential Restaurants, and his website can be found at www.EatingLV.com. You can find him on Instagram: @johncurtas and Twitter: @eatinglasvegas. 




              



MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,  Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish. Contributing Photographer: Galina Dargery. Technical Advisor: Gerry McLoughlin.

 

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