Bourdain Disappearing NewYork NYC

 

MANGNARO'S GROSSERIA ITALIANA

Was on 9th Avenue in New York's HELLS KITCHEN

Sadly, they CLOSED after 100 YEARS in Business 

KEEN'S STEAKHOUSE

NEW YORK NY

ANTHONY BOURDAIN

VANISHING MANHATTAN

"OLD SCHOOL NEW YORK"

TONY with MICHAEL LOMANACO

At MAGNARARO'S ITALIANA

MANGANARO'S

Sadly, "They Are Gone"

MANGANARO'S GOSSERIA ITALIANA, 

was on 9th Avenue in NEW YORK'S HELLS KITCHEN

The neighborhood where Sylvester Stallone was born, and where author Mario Puzzo wrote the Best Selling Novel "The Godfather" as well as the screenplay to the movie.

Manganaro's Grosseria Italiana, commonly referred to as Manganaro's, was an Italian market and deli on Ninth Avenue in the Hell's Kitchen neighborhood of Manhattan, New York City. It opened in 1893 and operated for 119 years, helping to introduce the hero sandwich to Americans. The family closed the business and put the property up for sale in 2012.

The business was founded in 1893 by Ernest Petrucci as a wine and spirits store, Petrucci's Wines & Brandies, that also sold groceries. Its location at 488 Ninth Avenue near 37th Street was on a stretch of the avenue that remained lined with exotic food stores for decades. After the enactment of Prohibition in the U.S. in 1919, Petrucci's nephew James Manganaro, an immigrant from Naples, took over the store in the 1920s and changed the name; in 1927 he was able to buy the building. Manganaro may have invented the hero sandwich, and played a role in introducing it to Americans.

On his death in 1953, Manganaro's passed to his brother Louis and sister Nina Manganaro Dell'Orto and their spouses; in 1955, with a publicity agent's help, they invented the six-foot "Hero-Boy" sandwich, which was successful enough for one of Dell'Orto's four sons to go on the original version of the TV quiz show I've Got a Secret, and for the family to open a sandwich shop next door at 492–494 Ninth Avenue the following year, while continuing to operate a deli and lunch counter in the rear of the grocery store.

In 1962, Louis Manganaro retired and two of his four nephews took over the grocery store and the other two the sandwich shop, Manganaro's Hero-Boy, and the businesses were separated.

Sal Dell'Orto, who bought out his brother's half ownership of the grocery store, and James Dell'Orto, who bought out his brother's half ownership of the sandwich shop, fell out over rights to the "Manganaro's Hero-Boy" name, trademarked by the sandwich shop in 1969, and advertising for party sandwich telephone hotlines, which led to two separate court cases. The business' neon sign installed in the early 1930s, which became blinking in the 1960s, was turned off in 2000 so that Manganaro's Hero-Boy could not benefit from it.The grocery store was repeatedly found at fault over the hotline and was ordered to pay damages to the sandwich shop, and the financial drain plus waning popularity, some of it due to the declining neighborhood, led to the decision to sell the building and close. This was first announced early in 2011, but the building was withdrawn from the market; the business then closed in late February 2012.

Anthony Bourdain featured the store, on the episode title "Disappering Manhattan" on No Reservations TV Show.

AMERICA'S FAVOrITE

ITALIAN COOKBOOK

TONY TOO !!!

DeROBERTIS'S PASTICCERIA ITALIANA

1st Avenue NEW YORK NY

SINCE 1904

Photo - 1928

DeROBERTO'S PASTICCERIA ITALIANA

Year of Picture Unknown

 

LANZA'S

1st Avenue, New York NY

Lanza’s was an Italian restaurant in the East Village, Manhattan. It was opened in 1904 by Sicilian immigrant Michael Lanza in a tenement built in 1871. Lanza was rumored to have been a chef for Victor Emmanuel III of Italy. They closed in 2015. Eater reported it officially closed in 2017 after seizure by a marshal for non-payment of taxes. It is also said to have closed in 2016. The former restaurant's murals, stained glass, and sign were retained by Joe and Pat's, a pizzeria that opened at the location in 2018.

They were known to be a favorite of Lucky Luciano, Carmine “Lilo” Galante and Joseph “Socks” Lanza. 

LANZA'S

SINCE 1904

The DINING ROOM

Sadly, LANZA'S Closed in 2017

"STILL GOING STRONG"

JOHN'S of 12th STREET

CUCINA ITALIANA

Since 1908

Thankfully, JOHN'S is open (2024) and going as strong as ever, and will be around for many more years to come. 

Photo by Italian Cookbook author Daniel Bellino Zwicke

At one point in his long restaurant career, author Daniel Bellino worked as a waiter at JOHN'S for 7 years.

At the time, he worked as a cook in Italian Restaurants in New York. He worked 2 jobs for 7 years, cooking at various restaurants full-time, while working as a waiter / bartender at John's for 3 nights a week.

ANTHONY BOURDAIN

FOODIE JOURNAL

BEING TONY BOURDAIN

ANTHONY BOURDAIN

TRAVEL - FOODIE JOURNAL

With TONY'S BEST QUOTES

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Pizza Night in Jersey NJ

 

Pizza Town

Route 46 , Garfield , New Jersey

"The First Place I ever had a Calzone!"

  My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pizza, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta!    The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie.    Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then. We didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, we had The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do.    Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time. American Pizza on the other hand is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy .    Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is just about 1% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh. Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of; Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905.    Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home, the Priest and other church officials made a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.




  Excerpted From "MANGIA ITALIANO" Memories of Italian Food  


     by Daniel Bellino-Zwicke  




 

Typical Large Pie for PIZZA NIGHT in The 60s

 

Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS, 

Growing Up Italian in America, Italian Food, Italy, and more, 

in best selling author Daniel Bellino-Zwicke's 

latest book, Mangia Italiano - Memories of Italian Food.

     

MANGIA ITALIANO !

The Latest From Daniel Bellino "Z"

PIZZA DOUGH RECIPE

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 REGIONAL RECIPES - NAPLES

Including - PIZZA DOUGH PIZZA Recipe

POSITANO CAPRI NAPLES SORRENTO

AMAZON.com

.

 

Anthony Bourdain Foodporn Eats

 

Tony with Josh Ozersky

MINETTA TAVERN

Talkin BURGERS

And The PERFECT ONE

Recipe

FOOD OBSESSIONS

ANTHONY BOURDAIN

FOOD HIGHLIGHTS

The BLACK LABEL BURGER

MINETTA TAVERN

HOW to COOK a PERFECT BURGER

AMERICA'S FAVORITE DISHES

SECRET RECIPES

BURGERS STEAKS

TACOS BURRITOS

And MORE ...

AMAZON.com

CHEF RIAD Delivers TONY His BURGER

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

ANTHONY BOURDAIN

TONY BOURDAIN

FOODIE / TRAVEL JOURNAL

With FAVORITE TONY BOURDAIN "QUOTES"

AMAZON.com

TONY BOURDAIN FOODIE JOURNAL

What's Better than that?

This awesome journal was created by the artist Bellino from his original painting of the late great Anthony Bourain, and is in Tribute to Tony. There are some of Anthony Bourdain's most famous quotes on life, work, travel, and eating for the pleasure of it all.

105 Pages with 95 blank pages to write recipes, travel adventures and info, stories, poems, take notes, whatever you like, it's yours to do with as you please. Just having Anthony Bourdain will inspire.

This book is 6" X 9" - With 95 Blank Pages and Tony's most famous quotes to boot. You Love Tony, you'll Love this book, so get yorus today.

GIFT IDEAS : Birthdays, Christmas, Bon Voyage, Friendship Gift, and any occasion.

TONY GOES to FITA BORGO

FITA BORGO with MICHAEL WHITE

PASTA & BISTECCA

"FOODPORN" !!!

ANTHONY BOURDAIN FOODPORN

ANTHONY BOURDAIN FOODPORN

MEXICO'S BEST STREET TACOS

DOMINICAN BREAKFAST

FRENCH TRUCKSTOP FOOD in BURGUNDY

Tony Eats COQ au VIN

A TRUCKSTOP in BURGUNDY

FRANCE

CHINESE FOODPORN

TONY GOES to FLUSHING

EATS CHINESE FOOD - FLUSHING QUEENS

NEW YORK CITY

SUNDAY SAUCE

TONY'S FAVORITE ITALIAN COOKBOOK

MEATBALLS alla SINATRA

SUNDAY SAUCE alla BELLINO alla PACINO

AMAZON.com

Pampanella Molisana Recipe - Molise

Ever Had PAMPANELLA ?

It's an Obscure ITALIAN DISH

From an OBSCURE REGION Of ITALY ?  "MOLISE" !

PAMPANELLA

MOLISE

PAMPANELLA

Yes, Pampanella is not a Sicilian Dish, but we Love it, and it deserves to be on this page. It's from Molise, a region of Italy that most Americans have never heard of.

Italians all over Italy even joking around, saying that Molise doesn't exist, though they know it does, the region is so obscure that even Italian make fun of it. Sorry about that, to the people of Molise.

The dish Campanella is quite obscure as well, and most Italians have never heard of the dish, though it definitely deserves its do. The dish is mad of Pork Meat (any cut) that is seasoned with salt & pepper and a very generous amount of Paprika. 

Campanella gets its name from Pompano, vine grape leaves that the meat was wrapped in while cooking. Today, you can wrap it in either parchment paper or aluminium foil, or not wrapped at all.

Also, when it comes to the meat, and which cut of Pork that is used to make the dish, it usually depends on the cook, and what they have on hand, or what they personally like to make the dish with. One thing though, the cut of pork would be a fattier cut of pork like : pork shoulder, Pork Ribs, or Pork Belly. Don't use tenderloin, or pork loin.

Make this dish and enjoy. You can eat it on a plate, with potatoes, or Italian Greens sautéed in garlic and Olive Oil, or whatever you like. Sandwiches are often made with the Campanella as well, any way you like. Just Enjoy.

Pampanella Recipe 

MOLISE

PAMPANELLA

Recipe :

PAMPANELLA

• 8 pork loin steaks
• 8 pork ribs
• 2 tbsp of garlic granules
• 2 tbsp of flaky sea salt
• 4 tbsp of sweet paprika
• 2 tbsp of hot smoked paprika
• 2 tbsp of white wine vinegar

Make up the rub by adding all the ingredients to a bowl and mixing thoroughly 

2

Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour

3

Preheat the oven to 150°C/gas mark 2

4

Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours

5

Serve immediately, either as they are or in buns for a snack on the go

FAVORITE ITALIAN DISHES

AND SECRET RECIPES

AMAZON.COM

PAMPANELLA

When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.

This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem! 

Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.

What is Pampanella? 

Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted. 

Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.

Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!

A Plate of PAMPANELLA

PAMPANELLA SANDWICH

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

Of NAPLES & The AMALFI COAST ITALY

AMAZON.com

Italian Cocktails Recipes

 

The AMERICANO

The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora. 

In Popular Culture

It is the first drink ordered by James Bond in the first novel in Ian Fleming's series, Casino Royale. In From Russia With Love, Bond drinks "two excellent Americanos" in Rome during his flight to Istanbul. In the short story "From a View to a Kill", Bond chooses an Americano as an appropriate drink for a mere café; suggesting that "in cafés you have to drink the least offensive of the musical comedy drinks that go with them." Bond always stipulates Perrier, for, in his opinion, expensive soda water was the cheapest way to improve a poor drink. In The Tourist, Elise and Fred each had an Americano (or two) before their fancy dinner at a Venetian restaurant, and resumed drinking that post-dinner back in their hotel room. In The Talented Mr. Ripley, Tom and Dickie drink americanos on the Via Veneto in Rome.

AMERICANO INGREDIENTS

CAMPAR & SWEET VERMOUTH 

The AMERICANO

Recipe :

1.5 ounces Campari

1.5 ounces Sweet Vermouth

Ice

Club Soda

Twist of a Lemon Peel 

Fill a Rocks Glass fulle with Ice Cubes.

Add the Campari & Sweet Vermouth

Add a splash of Club Soda and Lemon Twist on Top 

Enjoy !

POSITANO The AMALFI COAST

AMERICANO'S - NEGRONI'S

APEROL SPRITZ'S - PIZZA PASTA

ITALIAN FOOD & TRAVEL

AMAZON.com 

"The NEGRONI" 

CLASSIC NEGRONI COCKTAIL

A Negroni is a cocktail made with equal parts gin, sweet vermouth, and Campari, and is often served on the rocks or straight up. It's typically garnished with an orange slice or peel and is considered an apéritif.

The most popular story is that Count Camillo Negroni asked his bartender, Fosco Scarselli, to make his favorite cocktail, the Americano, stronger by replacing the soda water with gin. Scarselli also garnished the drink with an orange slice instead of the traditional lemon slice. The Negroni family then founded the Negroni Distillery in Treviso, Italy to produce a ready-made version of the drink called Antico Negroni.

The NEGRONI COCTAIL INGREDIENS

1 ounce CAMPARI

1 ounce SWEET VERMOUTH

1 ounce GIN

ICE

1 Orange Slice

How to Make It :  Fill a Rocks Glass with Ice.

Add the Campari, Gin, & Sweet Vermouth.

Mix. Add an Orange Slice, and Serve.

Enjoy !!!

 The APEROL SPRITZ

The APEROL SPRITZ

The APEROL SPRITZ

"A Brief History"

Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy. 

In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society. 

Spritz is a form of cocktail as opposed to a singular drink, the term originates from the German Spritzen. The origin of the Spritz dates back to the 19th-century when the Austro-Hungarian Empire’s owned the region. When Austro-Hungarian soldiers first tasted Italian wines, they found them too strong for their taste and subsequently spritzed their glasses with water to dilute the flavor. 

The years leading up to the 1950s saw rigorous advertising of the Barbieris’ apéritif, resulting in Aperol taking over Campari in popularity. Following a TV advert displaying the Aperol Spritz’s recipe, the cocktail soon rose to fame as a luxe drink for lunchtime aperitivo and summer evenings. By early 2003, the Campari Group had purchased Aperol and marketed the Spritz as a cocktail for the trendy and fashionable members of Venetian society. 

The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. The foundation of this cocktail is Aperol from Padua, with Veneto’s adored Prosecco and chilled soda. The Aperol’s vibrant orange hue is slightly diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings. 

HOW to Make an APEROL SPRITZ

APEROL SPRITZ - Recipe :

3 ounces Prosecco

2 ounce Aperol

1 ounce Club Soda

ICE

1 Orange Slice

Fill a Wine Glass 3/4 full with Ice. Add the Aperol, then the Prosecco, and the Club Soda last. Give a little stir, and add the Orange slice. Add a straw and serve.

Enjoy !!!

GOING to ITALY ?

HOTELS & FLIGHTS

ITALY & WORLDWIDE

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POSITANO The AMALFI COAST

COOKBOOK - TRAVEL GUIDE

100 REGIONAL RECIPES

NAPLES & The AMALFI COAST

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HOTELS in ITALY

CAPRI POSITANO AMALFI

WORLDWIDE  HOTELS & FLIGHTS

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