John Mariani has been writing for decades–and never seems to run out of ideas for engaging books.
It lies first and foremost in his own undying interest in food. Where there is food, there is story — and where story, there is history.
In telling the story about the spread of Italian food over the past two centuries, one learns the answers to countless misconceptions. Where did pizza originate: New York or Naples? “New York!” says any self-respecting New Yorker. Ah, but Naples it is — down to some of the very first pizza-making establishments, like Pizzeria Brandi.
Buy it. Read it. Enjoy it.
If you’re feeling generous, share it.
RECIPE: Marinara Sauce
1/2 cup extra-virgin olive oil
5 garlic cloves, crushed
2 28-ounce cans Italian-style tomatoes, with juices, crushed or chopped
3-4 leaves fresh chopped parsley
- In a large saucepan, heat the olive oil over medium-low heat, then add garlic and cook until lightly browned. (The garlic cloves may be left in the sauce or removed.)
- Add the tomatoes and parsley, salt, and pepper to taste, and bring to a boil. Reduce to a simmer and cook for 20 minutes.