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1 week ago | 
forbesargentina.com | Amura CMS |John Mariani
Al escribir sobre la autora de libros de cocina Marcella Hazan, tema de un nuevo documental, el cronista gastronómico del New York Times, Pete Wells, sostuvo: "Ella cambió por completo e irreversiblemente la forma en que se cocina, se come y se habla de la comida italiana en los Estados Unidos".
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1 week ago | 
forbes.com | John Mariani
Italy, abruzzo, scanno (Photo by: Universal Archive/Universal Images Group via Getty Images) Universal Archive/Universal Images Group via Getty Images Given the onslaught of easily identified tourists who invade Italy’s major cities each summer, I have sworn off Italian cities like Rome, Florence, Naples and Venice in favor of exiting the autostradas and taking instead the off roads that lead to Italy’s small towns called borgos, which can be spied up in the hills or down in a valley, reached...
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1 week ago | 
forbes.com | John Mariani
BARCELONA, CATALONIA, SPAIN - 2024/07/06: An anti-tourism placard is seen during the demonstration. ... More More than 3,000 people demonstrated against the tourist overcrowding suffered by the city of Barcelona and in favor of tourism reduction policies. The demonstration involved symbolically closing hotel establishments, bars and restaurants while heading towards Barceloneta, one of the neighborhoods that suffers the most from the presence of tourism.
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3 weeks ago | 
forbes.com | John Mariani
Most of the ingredients for dishes like tacos gobandador at Casa Bond are imported from Mexico. Casa BondThe recent evolution of Mexican food in New York has been gratifying, not so much because of deviation from the classics but by the refining of them and giving them a modern twist in terms of color, presentation and better ingredients.
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3 weeks ago | 
forbes.com | John Mariani
Restaurant chains are of three kinds: There are the garish global fast food chains where everything is always the same, good and bad; then there are the global high-end restaurants owned or contracted by celebrity chefs that rarely sustain the quality of the original; the third, like SA Hospitality Group, is able to maintain a consistent chain of fine restaurants that acquire a distinct chic about them wherever they open.
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3 weeks ago | 
forbes.com | John Mariani
With summer on the wing, one yearns for outdoor dining and perhaps a bit more adventurous spirit when it comes to drinking wines. Here are several Italian wines I like very much and give good bang for the buck. KALTERN KALTERERSEE CLASSICO SUPERIORE 2024 ($14). True, it doesn’t sound very Italian but this splendid red wine is made in Alto-Adige in the north, from vineyards around Lake Kaltern from Alpine Schiava grapes (called Tollinger in Austria).
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1 month ago | 
forbes.com | John Mariani
My lack of familiarity with Croatia’s wines is not my fault, because, despite 130 different labels now imported in the U.S., they are not easy to find in most wine shops for one simple reason: the Croatians drink most of it themselves; 95% of production stays in country, so producers have no trouble selling it at home. So on my recent trip to Croatia this spring I drank only Croatian wines and visited several wineries.
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1 month ago | 
forbes.com | John Mariani
It is the complaint of those who dine out frequently that so many Italian restaurants in the U.S. serve the same menu. Which doesn’t bother me a bit, simply because each cook makes a dish its own way and in Rome most restaurants serve Roman dishes like cacio e pepe, penne all’arrabiata and spaghetti alla carbonara and other Roman dishes. Nonetheless, it is always more enjoyable when you come upon a restaurant that veers from the tried-and-true-and-popular while including the safer old favorites.
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1 month ago | 
forbes.com | John Mariani
In writing about cookbook author Marcella Hazan, the subject of a new documentary film, New York Times food writer Pete Wells contends, “She changed thoroughly and irreversibly the way Italian food is cooked, eaten and talked about in the United States” after her first book, The Classic Italian Cookbook came out in 1973, supposedly eschewing the cuisines of Southern Italy that had been carried and altered by immigrants from Campania, Calabria and Sicily to the U.S. in the late 19th century.
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1 month ago | 
forbes.com | John Mariani
How naïve of the New York food media to proclaim the French bistro food is back in fashion when it never fell out of it. French bistros have been a fixture in New York ever since they lined the streets of the Theater District back in the 1940s. There were many others elsewhere, not least Quatorze, which Mark Di Giulio and Peter Meltzer opened back in 1984 on 14th Street in the Village and later moved uptown to East 79th Street as Quatorze Bis, then moved again, three blocks away to 81st Street.
