MARIANI’S

Virtual Gourmet


  October 24, 2021                                                                                            NEWSLETTER




ARCHIVE



Toulouse Lautrec        



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IN THIS ISSUE
STREAMSONG GOLF RESORT,
BOWLING GREEN, FL
Part One

By John Mariani

NEW YORK CORNER
OLIVA TAPAS
By John Mariani

CAPONE'S GOLD
CHAPTER 30
By John Mariani


NOTES FROM THE WINE CELLAR
CHÂTEAU D'ISSAN
By John Mariani




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On this week's episode of my WVOX Radio Show "Almost Golden," on Wed. October 27 at 11AM EST,I will be interviewing Susan Rubin, biographer of Maya Lin, the architect who designed the Vietnam War Memorial in Washington DC. Go to: WVOX.com. The episode will also be archived at: almostgolden.




























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STREAMSONG GOLF RESORT,
BOWLING GREEN, FL
Part One

 
By John Mariani






 

     Sometimes being in the middle of nowhere has its advantages, and you can’t find many places as in middle of nowhere as Bowling Green, Florida, which isn’t even a real town and barely a spot on the state’s midsection. Tampa is an hour northwest and Sarasota an hour-plus to the southwest. Driving in the area is largely on unlighted dirt roads.
      Even more remote is the sprawling resort spread over 16,000 acres called Streamsong, whose isolation is part of its charm, a place unharried by traffic, fast food joints and auto parts stores. You’re more likely to spot a deer or alligator in the grass than a human being in a pick-up truck.
      Which makes Streamsong very, very quiet, aside from the sound of golf balls being whacked over three state-of-the-art courses, called Blue, Red and Black. According to Golf Digest,
 “Blue has bigger greens. Red has more roll-offs. Blue has the deeper bunkers. Red has more intricate bunker edges. Blue has more gambling water carries off the tee.” (The Black course [left] was added after that article came out.)
        The whole enterprise is very much committed to harmonizing with its natural surroundings, and, since Central Florida is as flat as a tortilla, the courses ramble over scruff, tall grasses and sand dunes whose slopes make them some of the highest elevations in the state. The courses were designed by top architects Tom Doak, Gil Hanse and the team of Bill Coore and Ben Crenshaw and all three have been ranked among the 100 best in the world, according to both GOLF and Golfweek magazines. Both the resort’s Fall Classic (October 24-27) and Holiday Cup (December 11-13) are already sold out.
       
The land, once far greener and home to mastodons, hornless rhinos, humpless camels and 30-foot crocodiles, was discovered to have massive phosphate rock deposits— its abundant fossils gave it the name Bone Valley—providing Central Florida with a highly profitable industry, with the Mosaic Company a major player (as well as one of Florida’s largest landowners). When the phosphate was depleted, Mosaic reclaimed the land with the help of biologists, botanists and environmental engineers.
        Me, I don’t play golf (I agree with Mark Twain, who said, “Golf is a good walk spoiled.”), but, as with any top resort, there were plenty of alternatives at Streamsong for me to indulge, including a modern spa, bass fishing and clay pigeon shooting at various skill levels. And if one truly craves quietude and isolation, where the whir of a golf cart is the loudest sound on campus, Streamsong is ideal.
      Simply taking an unspoiled walk around the grounds and courses is to put one into a kind of discoverer’s trance of a terrain that seems like a verdant, well mowed inhabitable planet. The sunrises and sunsets can be spectacular, with storks and other birds waking up, so that strolling in the morning, before the fierce Florida heat takes hold, is almost as refreshing as a dip in the infinity pool. The lakes on the property are quite beautifully laid out and landscaped, so if even if you don’t fish, it is well worth going out on a boat with a guide to meander in a mazy motion through the murky waters. 
     
Alfonso Architects have given
Streamsong a uniquely modern look, in contrast to so many southern golf resorts that look like Disneyworld hotels or ersatz Southern mansions. The façade is not particularly appealing, looking more like a corporate headquarters than an inviting resort, but the rear of the building has some Mondrian-like panels and an adjacent very fine, minimalist banquet hall (left) that overlooks the pool area. Inside, the lobby and hallways are exceptionally spacious with a ceiling hanging said to resemble a giant leaf. The landscaping could use some flower beds for color, as could the rooms.
      I found the desk staff very cordial, and they helped out at a moment’s notice with a snafu when I needed to get back to catch a plane at Tampa.
     There are 216 rooms, of very good size with California-style bathrooms, and a centered desk with two TV screens. Happily, the books on the shelf, which in most places are whatever James Patterson paperback the last guest left, are applaudable classics, from Moby-Dick to the poetry of Wallace Stevens.
      There are four outstanding and very different restaurants at Streamsong, along with taco and BBQ stands on the golf courses, all of which deserve a full-scale report, which I will provide in an upcoming article.
        As noted, the AcquaPietra Spa (below) is a remarkable and beautifully blue-lighted grotto-like space with nine treatment rooms.  I was scheduled for a massage, but upon arriving I found reason to decline, and it is a caveat worth relaying to those who, like myself, find the counter-productive machinations of Florida’s governor in the throes of the state’s pandemic to be troubling for the traveler. His raging against vaccination and mask mandates has prohibited establishments like Streamsong from even asking if its employees are vaccinated, although most of management wear pins signifying they were vaccinated. The rest of the staff, whom one assumes have chosen not to be vaccinated, wear masks.

 



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NEW YORK CORNER


OLIVA TAPAS
Manhattanville Market

3227 Broadway

817-522-9830


By John Mariani




 

      The revival of Harlem has been significantly driven by Columbia University’s opening of its sprawling, Renzo Piano-designed Jerome L. Greene Science Center, with a good deal more expansion planned over a 17-acre site stretching from 129th to 133rd Street, with plans for 10,000 students to live in the area called Manhattanville. It should be noted that Columbia is no interloper here: The school has always (since its founding in 1754) owned this land next to the Hudson River, and the changes, costing $6.3 billion, will upgrade everything in an area that, when I attended Columbia in the 1970s, was a grim no man’s land.
      All those scientists, staff and students, as well as those who live in the neighborhood, will need somewhere to eat, and with the opening last month of Oliva, Harlem is getting a restaurant as innovative as it is spectacularly located within the glass-and-steel ground floor space at the Center. At its helm is veteran chef Franklin Becker (below), whose career I’ve followed for decades, and this may well be his finest work yet. 
      
Becker’s time in Spain inspired him to do a modern tapas restaurant, and, believe me, no tapas place in Spain looks anything like Oliva. Becker’s menu stays pretty true to tradition, although you can see his creativity at work in every dish, and, to my delight, he imparts more intensive flavors and seasonings into his food than I have found even in San Sebastián tapas bars, where garlic and chile peppers are not much in evidence.
      Of course, Becker, along with chef de cuisine Chris Strelnick, need do nothing to the nonpareil Spanish hams beyond slicing them very thin, like the jamon de bellota  and paleta Iberico por Cinco Jotas ($36 and $21). The same goes for the array of cheeses (five for $20) like Monte Enebro goat’s milk, oveja negra sheep’s milk and mahon curado cow’s milk. There is, of course, the expected toasted bread soaked with olive oil and fresh tomato ($5), requisite at every Catalan table, and the tuna-stuffed peppers ($8) are plump and juicy. Caballa crudo ($12) is raw mackerel, dressed with tangy blood orange, olive oil with a dash of jalapeño. Montaditos (two for $10) are wonderful small tarts of various ingredients.
      The hot courses, somewhat larger than the cold, are very satisfying, starting with the fat albóndigas meatballs (left) and the irresistible croquetas de jamón fried golden and crisp, savory with ham and oozing béchamel ($8). Bacalao (cod) croquetas are treated to a luscious aïoli, while an assortment of setas (mushrooms) arrive smelling of rosemary and garlic, with the flavor of shallots ($12).  Grilled octopus has now become a staple everywhere in New York, and Becker’s, with potatoes, soft peppers and sweet onions ($26), is certainly fit for a main course, with the added visual appeal of being served on a hook called an espetón.  Another Spanish classic, gambas al ajillo ($14) is a must-try, with good meaty shrimp in a sizzling, rich garlic bath (right). Socarrat (below) is the highly desirable crust of rice that forms at the bottom of the paella pan, and at Oliva it appears as a main ingredient along with seafood, a tasty sofrito and aïoli ($45 for two), while another classic, fideuà, the angel’s hair-thin pasta cooked like paella, is done with lump crabmeat cooked in wine ($21).  Pollo con salsa pimiento y Almendras Marcona ($16) is an unexpectedly rich dish of succulent chicken that has absorbed a pepper sauce enriched with almonds, and if you crave beef, you’ll love the churrascos-like falda de turnera ($26) hanger steak with assertive blue Cabrales cheese and sauteed onion.
     For dessert the fat but very light churros fritters ($10) are dusted with sugar, which you dip into hot dark chocolate. Crema catalana ($10), which the menu calls “the original crème brûlée,” is true to form, while the chocolate cremoso olive-oil torte has a saline edge together with almonds and caramelized toast ($10).
      It’s a capital idea at Oliva to start off with a craft cocktail or house sangria, or perhaps a Spanish beer. But the wine list is impressive and extensive, packed with an array of regional bottlings not readily found elsewhere, although it’s not easy to find much under $75.
      While enjoying this colorful, beautifully composed food, you can’t help but gaze up and down and around at the glassed-in space that looks out on Broadway. It’s a pretty good spot from which to watch the inevitable and exciting transformation of West Harlem.

Oliva is open  for dinner Tues.-Sun.

Note: NYC Health Dept. rules require both staff and guests 12 or older to  show proof they have received at least one dose of a COVID-19 vaccine.

 





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CAPONE’S GOLD


By John Mariani


SPACCANAPOLI, NAPLES

To read all chapters of Capone's Gold beginning April 4, 2021 go to the archive
 
CHAPTER THIRTY

 

           Ex-captain Giovanni Lucadamo lived in Spaccanapoli, whose name means “split Naples,” because it cuts like a black ribbon in a straight line through the most ancient part of the city center.  Though lined with churches and urban palaces, it had a long reputation for being dirty, cramped and dangerous. As well known for its inhabitants’ clotheslines as for its barbarous graffiti, the street was dark, its buildings facing each other across a narrow walkway. A degree of gentrification had set in by the late 1990s, drawing young people and artists first and the street was cleaned up in time for the 1994 G7 Summit.  And even though Giovanni Lucadamo’s liberal pension would have allowed him to live elsewhere, he had grown up in and been a resident of Spaccanapoli for decades and saw no reason to live elsewhere.
         His apartment on the Via Tribunali (left) was on the third floor of an ancient building, overlooking the narrow street and open to the sounds of the sing-song Neapolitan dialect, rich in open vowels and clipped word endings.  David rang the bell and was buzzed in, greeted by his old associate with a powerful embrace. The apartment was spacious, with a high wooden ceiling, its windows open to the street, its walls lined with paperback books.  On one shelf sat the traditional ceremonial hat of the Carabinieri, a bicorne called the lucerna (below).  The mustachioed Lucadamo was about David’s age, quite tall for a Neapolitan and noticeably gallant in his gestures.
         “And this must be Signorina Cavuto,” said Giovanni Lucadamo, putting his lips close to but not kissing her hand. “You are every bit as beautiful as David said you were.”
         Katie thanked him in Italian, with a Neapolitan accent, which delighted Lucadamo.  She asked if she might use her voice recorder.
         “You speak Neapolitan?” he asked. “That’s wonderful. I always told David he’s a disgrace for not speaking better Italian. Any kind of Italian.”
         David nodded that he was not proud of his lack of language skills.
         “Well, if you two are going to speak in dialect, Giovanni, we’re not going to accomplish anything.”
         “Okay, okay,” said Lucadamo, “we speak Americano, like you.”
         After a few more pleasantries and the requisite espresso, Lucadamo said, “So you come all the way to Naples to find Al Capone’s gold?”
         “Well, we came all the way to Naples to find out where it might be,” answered David.  “We have a strong suspicion that at least a third of the gold he stole ended up in Italy.”  He then went through what he and Katie had found out so far, and Lucadamo stayed quiet, soaking up every word.
         “Ah, David, you’ve done good homework” he said. “I understand why you think the gold might have come to Italy. But why Naples?”
         Kate said, “Well, the ships Rex and Conte di Savoia sailed out of Naples.”
         Si, but Mussolini could have moved it anywhere once it got here.”
         “Well,” said David, “then, this would be a good starting point.”
         “We also got a lead on a mobster here in Naples who bragged he knew the gold was here,” said Katie.
         Lucadamo looked at David and asked, “Who?”
         “A low-level guy named Frank Iacobello, nicknamed `Frankie Switch,’ out of Philadelphia.”
         “Ah, I know that name.  He was extradited here many years ago.  He’s harmless.”
         “Maybe, but do you think he’d know anything worth knowing?”
         Lucadamo shook his head. “I doubt it, but if he did know where the gold is, he certainly has not spent any of it on himself.  He lives very modestly down by the marina.”
         “So, then, Signore Lucadamo, what do you know about the gold?” asked Katie, who then thought she should have addressed him as “Capitano.”
         “Please,” he said, “call me Giovanni, if you let me call you Caterina.  I can tell you this: Your research about Mussolini needing gold is correct, and since he was as big a gangster as Capone—what do you say? ‘birds of a feather?’—he would certainly accept Capone’s offer.   At the very least Mussolini would agree to safeguard the gold while using it to prop up the Fascist economy.  Remember, this was long before the war began and before Il Duce got in cahoots with Der Fuhrer.  Eh, David, you use that word ‘cahoots?’”
         “Haven’t heard that in a while,” said David. “We should bring it back.”
         Allora, so let’s assume that Mussolini took Capone’s gold and held onto it.  You say that Capone wanted to embarrass the people who put him in jail, but he did not do it while he was in jail?”
         “That’s a big part of the mystery. We think he wanted to wait till he was out of prison to do that, at a time when he could use the money from the reward. The gold was only part of his ploy.”
         “But he would have been released from prison when?”
         “Nineteen-forty.  But because of his illness he got out a year early.”
         “The year after the war began,” noted Lucadamo. “And then Capone could no longer get hold of the gold.  Even if he just told the American officials where it was, it would be difficult to prove it.”
         “Close to impossible, if Mussolini had hold of it,” said Katie.
         Si, so Capone had to wait and hope that the war would end and then he could get his gold back from Mussolini—that is, assuming Mussolini won the war.”
         “So you’re saying you believe Mussolini did have Capone’s gold at one time?” asked David.
         Allora, there is a little more to the story. And you Americani are part of it.”  Lucadamo got up and went to a bookshelf to grab an old folder.








©
John Mariani, 2015


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NOTES FROM THE WINE CELLAR


CHÂTEAU D'ISSAN
An Interview with Emmanuel Cruse
By John Mariani



Photo: Francois Poncet

 



      Château d’Issan has, like most in Bordeaux, a long history, dating back to the 12th century and was classified as a third growth in the 1855 classification of Bordeaux wines. But two world wars caused the chateau and the area of its vineyards to decline; as of 1945 only two hectares were producing, when the Cruse family of Dutch merchants bought it, along with  chateaux Pontet-Canet, Rauzan-Ségla and Giscours. But in the 1970s Cruse was accused of blending outside wine with their Bordeaux estates, and their fortunes collapsed in Bordeaux.
      It took Emmanuel Cruse, born in 1968, along with his father Lionel Cruse, to improve the estate from top to bottom. In 1998 Emmanuel took over as Managing Director of d'Issan and  now, with 53 hectares in cultivation, has worked to bring the estate into a finer harmony with nature. 

 

What was the impetus behind this concept of working with Nature?

Since the 12th century, the d'Issan Estate has stood the test of time. We believe that the Essenault family, who built the Château in 1626, had a great sensitivity towards nature. Indeed, Château d'Issan has always upheld respect for nature and strived to preserve its balance; best illustrated by comparing the property today with a historical map of 1759, which proves that nature has been well respected over the centuries.

Did the châteaux of Bordeaux of the past put much effort into sustainability and ecology, or did they just trust nature to take its course?

We believe that nature always takes back its rights, so we must trust it!

What new improvements have you made within the château’s production facilities and caves?

Built-in 1873, our cuvier “Skawinski” is one of the pioneers in Bordeaux, harnessing the power of gravity. It was renovated in 2002 to adapt the winemaking plot by plot. Our cellar is still operational today and allows us to respect tradition.

How has global warming affected Bordeaux, and d'Issan in particular? When I was last in Bordeaux the temperature in June was close to 100 degrees!

Global warming is a real topical issue that we must all be involved in. At Château d'Issan, our team adapts the work carried out in the vineyard throughout the year to offer the best balance. We are fortunate to have a majority of Cabernet Sauvignon, which is a late-ripening grape varietal. Our clay-rich subsoils maintain freshness even in warm vintages, e.g.: 2003. Our Malbec vines, planted in 2010, will be interesting to follow in the coming years because they are adapting to global warming.

Describe what makes d’Issan different from other crus in the region.

Château d'Issan offers a typical character representative of the Margaux appellation. From the historic vineyard surrounded by a stone wall “Clos” built in 1644, it remains faithful to the expression of its terroir and reflects the soul of its history. Château d'Issan is an expression of balance and structure.

What is characteristic of the wines of Margaux vis-a-vis the other Bordeaux terrors?

Margaux wines are renowned for their elegance and their ageing potential. The vines, which are deeply rooted in our terroir, create wines with delicate charm and subtle aromas. Their tannins are infinitely smooth and velvety. They express an extraordinary variety of bouquets. Margaux wines: "An iron fist in a velvet glove.”

Is the château open to the public for tours?
We are open to visits all year round by appointment for private, tailor-made visits.  We offer different tastings including: L’horizontale, la Familiale, La Royale ... Find more details on our website: www.chateau-issan.com.
 

 

Has there been difficulty getting workers and harvesters during the pandemic?

We are a family-run team at Château d’Issan, which allowed us to take turns throughout the pandemic to ensure the right functioning of the estate. Especially in the vineyard, our teams were delighted to continue to come and work as if "nothing had happened.”

Is the current generation of the French getting into the industry?
Château d'Issan is family-owned, under the third generation of the Cruses family. We always maintain a desire to nurture the property for future generations.

By tradition you use only Cabernet Sauvignon and Merlot. Have you experimented with adding other varietals like Cabernet Franc and Petit Verdot? Would they add complexity?

In 2020, we have extended our vineyard with new plots located just after our Clos, on the same vein of terroir as our historic vineyard. For the first time, we have harvested 3 new grape varieties from these new plots: Cabernet Franc (old vines planted in 1958); Petit Verdot (old vines planted in 1948); and Malbec (old vines planted in 2010). For the first time, they made their entry into the blend of the 2020 vintage, which brings a real extra soul and a certain complexity to this vintage.

You produce an average of 100,000 bottles. How widely can this change depending on the harvest?

Blason d’Issan, our second wine, was introduced from 1995 onwards to enable selection amongst our vines growing in the Margaux appellation area. Each year, we establish the proportion of the first and second wine, which can indeed impact the volume, with a variation of 15% depending on the yields and the quality of the vintage.

What can you tell us about the 2021 harvest?

This is a vintage that required a lot of care and attention. We have a privileged geography and a unique terroir of gravels able to offer optimum maturity to our grapes. The late harvest also offered excellent ripeness to our grapes. The first tastings are very promising, suggesting delicate fruit and silky tannins. It's maybe too early to draw conclusions before the final blend, but perhaps there are some similarities with the 2001 and 2014. We are going to have wines that are very elegant and balanced.


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SPOILSPORT HEADLINE
OF THE WEEK

"Apple Picking Is Too Easy," Rachel Sugar, NY Magazine (10/18/21)/












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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 four 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 and restaurant scene since 1995. He is the co-author of EATING LAS VEGAS – The 50 Essential Restaurants (as well as the author of the Eating Las Vegas web site: www.eatinglasvegas. He can also be seen every Friday morning as the “resident foodie” for Wake Up With the Wagners on KSNV TV (NBC) Channel 3  in Las Vegas.



              



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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