MARIANI’S

 

Virtual Gourmet

January 11, 2026                                                                                                   NEWSLETTER

 

 

Founded in 1996 

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THIS WEEK
2026 PREDICTIONS
By John Mariani

NEW YORK CORNER
HOUSE OF DOMES

By John Mariani


THE BISON
CHAPTER  FIVE

By John Mariani

NOTES FROM THE WINE CELLAR
VALPOLICELLA RIPASSOS

By John Mariani



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2026 PREDICTIONS
By John Mariani

       

    Trends in food, wine and travel do not usually occur suddenly, but the effects of Covid on those industries shattered all predictions. This, plus a current unstable economy and on-again-off-again tariffs have shaken all notions of what food will cost and how much the consumer is willing to  pay for a meal, a bottle of wine or liquor or a hotel room. Some U.S. cities like Las Vegas and San Francisco have seen troubling drops in business. Los Angeles has been particularly hard hit because of devastating fires, immigration raids, the Hollywood actors’ strike and a shrinking film industry. While there is still extravagance to be found, it has been tempered by economic realities. 

Here, then, is what I see happening in 2026 to the restaurant, hotel and beverage businesses and by extension the rest of the world.

 

 ● The business lunch paid for by expense accounts has never really recovered since the pandemic, even in New York, where client entertaining is a large chunk of the restaurant business. There are no signs it will bounce back soon. In other  big cities in the U.S. like Atlanta, Denver and Washington DC, where business lunch has never been much of a factor, they may cease to exist entirely.

 
● Liquor and wine sales are already down, due to oversupply in warehouses, the Trump tariffs and a decrease in people’s interest in drinking as concerns over alcohol’s effects have increased in the media.

 

● As a result of these concerns, mocktails and no-alcohol beer and wine on menus are becoming significant sources for beverage income.

 

● Oddly enough, the wine industry’s insistence––mis-guided––over the past decade that people want higher alcohol wines with more fruit and muscle has led to 14.5% alcohol by volume now coming close to being the norm for red wines, especially in California, Australia, Chile and, increasingly, Italy.

 

● Overpricing will cease with restaurant owners terrified to raise the price of a course by a dollar or two, even as their food prices increase. As a result they will offer less expensive foods and more vegetables on their menus and less extravagant desserts.

 
● To save on costs, those restaurants that as a matter of course once served bread gratis are stopping the practice in favor of either adding a cover charge or making the bread into a separate menu item. 



● Highly experimental chefs who try to dazzle their guests will dwindle in number, not just because of the exorbitant prices of their hours-long tasting menus but because consumers will be looking for more comfort foods of higher quality, not least Mexican and Korean.

      

 

● Chains will be hit harder than ever because their customer base has less income to spend on eating out. According to a report in Restaurant Business, last year TGI Fridays, Denny’s, Frisch’s Big  Boy, Applebee’s and Chili’s have closed multiple units, while Hooters and Red Lobster filed for bankruptcy.

 

● More than ever, even at higher-end dining rooms, restaurateurs will be more welcoming to families with their children in tow, adding children’s menu items to the regular men.

 

● Hotels will need to be very careful about adding hidden prices to their posted rates for specious services the guest does not intend to use. Last May 12 Federal Trade Commission (FTC) rule that states that such fees have to be displayed upfront, prohibiting so-called “junk fees” or “drip pricing,” stating that such fees must be included in the total price of the hotel,  and that “the Rule prohibits bait-and-switch pricing and other tactics used to hide total prices and mislead people about fees.”

 

● Given the horrific stories in the news about hotel fires, hotels will more than ever stress how secure and safe their properties are from such happenings, and building restrictions will increase globally in order to improve safety.

 

● Yet despite all these concerns about price and value, there is not the slightest indication that, despite a surfeit everywhere, there won’t be more and more steakhouses charging $75 for a ribeye and $20 for a baked potato, with posh surroundings and million dollar wine cellars. For whatever reasons, those who still have the money and the expense accounts will be spending it at steakhouses for $500 Barolos, because they are the safe and inevitable choice of clients who have no interest in being wined and dined at a sushi counter sipping sake.

 

 

 

 





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NEW YORK CORNER



 

                                                                            66 Charlton Street

                                                                               212-206-37666


                                                                             By John Mariani




    House of Domes sounds like a Netflix dystopian video series but it actually refers to the two domed bar and dining areas of this fine new restaurant in Soho, opened by Sammy V. Gashi of the AMZ Group that also runs Duomo 51 and Ramerino Italian Prime uptown.
    During the day sunlight pours across the rooms, while on a clear night you just might spot the moon and stars. The restaurant is adjacent to a mundane hotel that it services for breakfast lunch and dinner, but it is quite separate. The décor is done in earth tones, with sea blue upholstery; the tables are bare, the lighting has a warm, golden glow. Since I was at House of Domes on a night when it was largely empty, I cannot tell you what the noise level would be when it’s full,  but manager Orald Lito deserves recognition for training a deft service staff.
       Chef Vilfred Hodoj is a veteran of AMZ Group restaurants where he has honed his talents for contemporary Italian cuisine. The menu has few surprises, an exception being the excellent tangy carpaccio of thinned-out steamed octopus with potatoes, roasted cherry tomatoes, a dash of sesame and a splash of lemon. Also welcome was a Tuscan insalata panzanella of sweet, red tomatoes, red onions, cucumbers, chunks of mozzarella and croutons, dressed with basil and olive.
    There are eleven pastas on the menu––all made in-house––and the four I tried were each finely rendered, beginning with the thick, hand-rolled spaghetti called pici in a rich, lightly seasoned tomato sauce, full of sweet garlic. The fettuccine al ragù with slow braised lamb was the best of all, combining, sweetness, ripeness and the right degree of acid tossed with perfectly cooked fresh pasta. Fusilli’s twisted shape matches up well with crushed pistachios pesto and funghi porcini, while the norcina––a pork sauce from Umbria––was rife with black truffle sauce, Italian sausage and pecorino on rigatoni. Fettuccine also serves as the base for a mix of shrimp, cherry tomatoes, zucchini, and basil.
    As is the case even in Italy, the main courses are not out of the ordinary, although the Inferno dolce chicken packed plenty of intensity in the chile-sparked sauce of creamy pecorino and sweet pears. Branzino was nothing special, simply cooked with vegetables. The veal Milanese was crispier outside than it was juicy within.
    However ubiquitous tiramisù is, it’s still a delightful dessert and one House of Domes does right by.
    There is by the way, a black truffle menu at the moment that offers eight different dishes, including a fine very rich risotto meant to be shared and sliced strip steak with mashed potatoes and asparagus.
    House of Domes’s prices are comparable to other Soho Italian trattorias––with pastas $26-$34 and main courses $32-$49–– but well below Carbone’s (where linguine with clams goes for $47 and veal parmesan for $96). And it’s a whole lot easier to get into.

 

 

 

 

 

Open for breakfast, lunch and dinner.

 

 

 



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THE BISON
By John Mariani



                       Donald Trump, Melania Knauss, Jeffrey Epstein and Ghislaine Maxwell




CHAPTER FIVE


 

       Epstein’s 40-room Beaux Arts 51,000 square feet townhouse was located at 9 East 71st Street (below), just off Fifth Avenue, and it was manifestly the largest on the block, its nine stories towering above the rest of the street’s four- and five-story townhouses.
    Word was that Leslie Wexner had given him the mansion outright in 1996.  In 2000 Ghislaine Maxwell moved into a 7,000 square foot townhouse ten blocks away (below), purchased for $4.95 million by an anonymous limited liability company located at the address of J. Epstein & Co.
       Katie was asked to call Maxwell from outside the mansion’s door, and when she did, the 15-foot oak door buzzed and opened, where a black-coated, white-gloved manservant received her cordially and said, “Ms. Maxwell will be right down.”
       It was a wait of just a few minutes, giving Katie the time to look around the vast entrance hall.  The mansion had previously been the Birch Wathen private school, and though Katie was amazed at Vanity Fair’s description of its décor, she was unprepared for the bizarre contrast of a proper private school’s lingering ambiance and the arrant eccentricity of how Epstein had transformed it. Where framed paintings of former school deans had once hung, now there were rows of framed glass eyeballs, manufactured in England for soldiers who’d lost theirs. There was a larger-than-life-size mural of Epstein himself in a prison yard.  Most astonishing of all was a lie-size doll of a woman hanging from a chandelier, and a painting of Bill Clinton, just one year out of the White House, wearing a dress. 
      
Katie was looking around for hidden video cameras she assumed were everywhere, when Maxwell appeared at the top of a grand circular staircase and descended with an outstretched hand.
       “I’m Ghislaine,” she said, “May I call you Katie? Jeffrey’s waiting for us upstairs. Have you had lunch?”
       Katie said she hadn’t, and Maxwell responded, “Good, Jeffrey’s just about to, although he calls lunch ‘tea.’ He doesn’t drink wine or liquor, you know. Just a lot of Earl Grey tea.”
       Maxwell, 40, was about five-four, dark eyed, neither slender nor stocky, with a shaggy bob she’d apparently had for years. Katie thought her handsome rather beautiful and saw a little of her father in her face, which seemed openly friendly with a touch of British reserve. She wore pale pink lipstick but little make-up. She had on black slacks and black blouse that Katie figured was either Bill Blass or Anna Sui.
       The two women climbed the stairs—“This is how I get my exercise,” said Maxwell—and entered a room lined with cordovan-colored fabric, the chairs done in a leopard print. On one wall was an intimidating painting of a woman with an opium pipe sitting atop a snarling lionskin. Next to a table lamp was a copy of the Marquis de Sade's The Misfortunes of Virtue. The room had no smell whatsoever. It was also as neat as a pin that had been honed to a fine point.
      
Epstein, dressed in his daily uniform of tight bluejeans and a blue denim shirt, rose from a leather couch and put out his hand. “Come in, have a seat. May I call you Katie? I’m having some sandwiches sent up, if that’s okay.”
       Epstein, just shy of 50, about six-feet tall and fit, looked like a cross between Ralph Lauren and Burt Bachrach, with the same salt-and-pepper hair and easy grin.
       “So, tell me a little bit about yourself while we eat, then we’ll do the interview,” he said, although Katie knew he had already been well informed about her background and career. Katie made short work of the details of her life, as the tray of sandwiches and Earl Grey tea was set down on a coffee table inlaid with Chinese animal figures.
       “I hear you’re a tough investigator. Even almost got killed a few times while on a story.”
       Katie wasn’t going to say anything cliché-ed like “It’s all in the line of duty,” instead just nodding and saying, “I came close a couple of times.”
       “And Ghislaine tells me you want to talk about the bid for New York Magazine.”
       “I assume you’ve already seen my questions, as agreed?”
       “Oh, yeah, pretty straightforward. Shall we go into my office?”

    Epstein’s office ran the entire width of the house, with a gilded desk once owned by JP Morgan, a grand Steinway piano on top of which was set a stuffed black poodle; a Persian rug covered the  length of the vast room. The desk was clear of any items except copies of McClure’s in a neat pile. There were no computers anywhere to be seen, but Katie knew she was being filmed and recorded. There were, though, photos on the walls, dozens of them, most black and white, of people most New Yorkers, even most Americans, would instantly recognize, including Clinton, George Stephanopoulos, Woody Allen, Harvey Weinstein, Donald Trump, Katie Couric, Rupert Murdoch, Angus Pierce, Richard Branson (below), England’s Prime Minister Tony Blair, Prince Andrew and  Saudi Arabian crown prince Mohammed bin Salman.  In some of the photographs many of them had their arms around very young, very beautiful women. The room was so long, Katie couldn’t even see the photos hung past its middle. Katie was dying to ask about them all but her agreement and the time available to her precluded that from happening.
    “So,” said Epstein, turning up his palms. “Let’s get started. I figure we’ll be finished in what, thirty, forty minutes?”
      “If that’s what you give me, fine, as long as I can get back to you with some follow-up questions.”
        Epstein nodded and said, “As long as they fall within the subject of New York Magazine, fine.”
        Katie unfolded her notebook and asked, “Mind if I use a recorder?”
        Epstein nodded. “No, as long as you shut it off if I say something’s off the record.”   
        “Assuming you’ll tell me it is off the record before you say it, sure,” citing standard reportorial rules. She clicked on the small recorder, having tested it while waiting for Maxwell.
        “Got it. Not my first interview,”  said Epstein,  not smiling.   
        “So, what’s your interest in buying New York Magazine? As a good investment?”
       “It could be, if handled right, which it isn’t right now. It’s losing money and readers, becoming irrelevant and doesn’t cater to the people who really make this city the powerhouse it is. It’s like this iconic property that nobody talks about anymore. It’s gotten old.”
        “Do you have any publishing experience in that way?” asked Katie.
       “Not really, but I can always hire people who do.”
       “You mean, do what you want?”
       “I didn’t say that. I’d be a hands-off publisher, except to provide the direction I think the magazine should go in.”
       “Which is what?”
       “Younger, hipper, more downtown. As it is, New York doesn’t give a fuck what’s going on south of 42nd Street except for some Soho art galleries and restaurants. But that’s where the action is now. Look, there’s so much development going on down there that the bohemians have been driven out. Always happens that way. There’s nothing for the Village Voice to write about anymore. All the hippies either died out or sold out and now live in million-dollar lofts and go to gallery openings.”

                       Eden House of Art Soho

          Katie was puzzled at Epstein’s interest in a “scene” he himself was said never to frequent.
         “Do you spend a lot of time downtown?” she asked.
       “Not really, but I have lots of friends in that scene—artists, fashion people, models, and, of course, developers and investors who are putting big money into downtown.”
       “If that’s the case, I’m curious as to why you don’t choose to live down there .”
       Epstein waved his arm and said, “Katie, look around you. Could I live anywhere else better than I do here? I have some getaway homes, too, I invite my friends to. What, am I gonna live in some 10,000 square foot loft with a freight elevator in TriBeCa?”
       “I know you’re a rich man, but the selling price for New York is rumored to be around $40 million. Do you have that kind of money to invest?”
       “Some of it, but no one uses his own money if he can use other people’s.”
       “You mean the banks?”
       “I don’t like to go through banks,” he said. “Too much bullshit and red tape. I have a lot of wealthy friends who would kill to own a piece of New York.”
       “Why?”
       “First of all, they do hope to make money, or at least get a tax advantage from it in the first few years. But, let’s face it, New York is a trophy in the media world, even if it loses money. Own a piece and you get access, meet glamorous and powerful people. It’s not like buying The Atlantic or Harper’s. And Si Newhouse owns all the Condé Nast magazines like Vogue and Vanity Fair, so they’re not going to be on the block any time soon.”
       Katie asked his opinion of the other announced bidders.
       “Pelts and Wasserstein are investment bankers. I’m not sure why they’d want to own a magazine unless it was to use it as leverage  to buy everything Henry Kravis owns.”
       Kravis’s company K-III Communications Corporation (later changed to Primedia) had gone on a media buying spree in the ‘90s, acquiring Macmillan Book Clubs, nine magazines from Murdoch’s News Corporation, including New York, Daily Racing Form, Soap Opera Weekly and Seventeen, World Almanac from Scripps Company, Cahners Consumer Magazines, including Pro Football Weekly and more. Now, he was hurting for money.
       “What about Donny Deutsch?” asked Katie.
       “I haven’t a clue. Donny doesn’t have that kind of money. It would help his ad sales if he could get the magazine.”
      


                        Mortimer Zuckerman and Arianna Huffington


      
“Pierce?”
     
“Ha,” laughed Epstein. “Angus would just love to own what Murdoch had already sold. Those two guys loathe each other, and while Rupert was living a wild life back in the ‘70s and ‘80s, Angus was living in some South African backwater. Angus now has the money to live large and does so. I think he’d like to have his own modeling agency.”
       “Zuckerman?”
       “I love Morty. Very ambitious, can afford to lose millions just to gain access to society and power. He thinks he’s a kingmaker.”
       “And what would owning New York do for him?”
       “Off the record?”
       “Off the record.”
       “Morty’s an ugly little man. He wants to hobnob with the beautiful people. He’s a little too old to get down and dirty, but he loves being seen with a super model on his arm at the Met Gala and have people like Anna Wintour and Arianna Huffington over to dinner. The Daily News has been hemorrhaging money since he took it over. He’d have to unload that before buying New York.”
       “Weinstein? Back on the record?”
       Off the record, he’s another very ugly little man who has a lot of piss and bile in him. Very antagonistic guy. On the record, he’s a genius at picking the right properties as hit movies. He’s mostly in L.A. but spends a lot of time here. If he gets New York, he’s going to turn it into a fanzine like People or InStyle.”
       “Didn’t he try that with Talk Magazine that Tina Brown edited?”
       “Yeah, poor schmuck. Harvey lost about $50 million on that disaster. I’m surprised he’d be tempted again.”
        Maxwell nodded to Epstein. He looked at his Breitling watch.
       “Hey, I’m sorry, Katie. I’ve got an appointment in ten minutes. You got everything you need?”
       “Pretty much so. So, I can follow up if I need anything?”
       Epstein said, “Just call Ghislaine. She’ll set it up.”
       With that he rose from his chair and put out his hand.
       “If I buy New York, you’ll be the first to know. How’s that?”
       Katie knew it was a bullshit promise, but thanked him and left the huge room as Epstein hit a button on the phone. Maxwell shut the door behind them and brought Katie to the front door, where the manservant was standing.
       “Let me know what you need,” said Maxwell. “I’ll see what I can do.”
       Katie thanked her and exited onto the sidewalk, whose tree leaves were just about finished for the season.

 

 






 © John Mariani, 2024




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NOTES FROM THE WINE CELLAR


VALPOLICELLA RIPASSOS ARE
AMONG ITALY'S MOST VERSITALE RED WINES
By John Mariani




    Wine snobs like nothing better than to dismiss any wine that  takes on popularity among the common wine drinker, like those who fancy themselves members of the “ABC Club” (“Anything but Chardonnay”) or impulsively order Sancerre at a restaurant––especially now that it has been suggested that it is Taylor Swift’s favorite wine––Domaine de Terres Blanches, which sold out overnight in France.

    And for the past two decades many connoisseurs have sniffed at Valpolicella as a wine lacking any distinction and, in particular, the bigger bodied Valpolicella Ripasso. Amarone della Valpolicella has its advocates, but current examples are a far cry from the distinctive rich flavors of the wine fifty years ago.

       Back then, basic Valpolicella was introduced in the U.S. by the Veneto family Bolla via TV commercials of showing off its romantic associations with paterfamilias Franco Bolla in a white suit strolling with beautiful Italians through a leafy vineyard garden. Along with Soave and Bardolino, Bolla’s Valpolicella was the new alternative to the well-established Chianti of the time. The ads were enormously successful and Valpolicella sales boomed.

       The wine is made in the Veneto region east of Lake Garda from grapes like Corvina, Rondinella, and Molinara, and is usually a medium-bodied red with pleasing minerality. Valpolicella Superiore Superiore, is aged in oak for a minimum of one year from selected grapes with higher sugar and alcohol content. For Amarone, the grapes are dried to intensify flavors and sugars that up the alcohol and sweetness.

       My own preference these days, when there are so many good examples in the U .S. market, is the more complex Valpolicella Ripasso––“passed over again”––whereby the basic Valpolicella undergoes a second fermentation with the leftover grape skins called pomace from the Amarone pressings. This process increases the color, body and richness of fruit flavors like dried cherries. It is sometime called a “baby Amarone,” but costs considerably less.

    There are scores of good Ripassos on the shelves right now––winesearcher.com lists 15 pages of them––and Bolla still consistently makes one of the best as a Classico Superiore “Le Poiane” 2022 ($16), whose name refers to the buzzards that fly over the vineyard.

       Tenuta Sant-Antonio Famiglia Castagnedi Monti Garbi 2022  ($27) is an award winning Ripasso made in the province of Verona and adds to the usual Corvina and Rodinella a portion of Oseleta grapes (known as one of the “bird grapes” favored by birds) that add spice and tannin.

   Cecilia Beretta 2022 ($17) is a highly praised Ripasso that  spends eight months in oak barriques and another six months in bottle. It has 10% each Corvinone and Negrara grapes from Valpantena.  

    Tommaso’s 2020 vintage shows a refinement through additional age and at $25 expressive of the higher aspirations of Ripasso.  

    Bertani is a prestigious name in Veneto, known especially for its Amarones, and its Catullo Ripasso Superior is selling for $50 and up. It’s made from 70% Corvina Veronese, 10% Corvinone and 10% Rondinella, spending a year each in barrique and concrete vats then at least six  month in bottle. It is a very pleasant 13.5% alcohol. 

    What I particularly admire about Ripassos is that they are exceptionally versatile with so many foods. A regular Valpolicella’s light body goes with lighter meats and salmon or trout, but the Ripassos, with medium body, can go with a much wider range, from cheeses and all pasta sauces to roast veal and pork, and perfect for roast of grilled chicken.

 

 


 





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WIZENED MEN TO THE LEFT, LINELESS WOMEN TO
THE RIGHT, SAUCE TO THE SIDE, PLEASE

"All around us, the 11 tables of the dining room were filled with wizened men and lineless younger women, a sauce-on-the-side constituency."—Matthew Schneier, “Will the Eighty-Six Stick Around?” NY Mag. 11/23/25









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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.

                                                                             








              

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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