Thursday, February 28, 2019

GREEN BOOK S ITALIAN CHRISTMAS Dinner






GREEN BOOK
OSCAR WINNER

BEST PICTURE

2019


GREEN BOOK and VIGGO

And Grren Book's ITALIAN CHRISTMAS


FEAST of THE 7 FISH


La VIGILIA


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#ViggoMortensen  




Thursday, February 21, 2019

The Worlds Best Steak Houseis Peter Luger in Brooklyn

PETER LUGER
 
 
The WORLD'S GREATEST STEAK HOUSE
 
Right Over The WILLAIMSBURG BRIDGE
 
 
BROOKLYN
 
 
NEW YORK
PORTERHOUSE STEAK
 
PETER LUGER
 
BROOKLYN
 
The PORTERHOUSE STEAK
 
PETER LUGER
 
 
"The BEST THING I EVER ATE"
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Screen Shot 2017-02-10 at 12.26.09 PM
LEARN HOW
To COOK a PETER LUGER STEAK
at HOME
RECIPE in The BADASS COOKBOOK
"The Most BADASS STEAK You'll Ever EAT" !!!
#BestTHINGiEverATE 
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Tuesday, February 12, 2019

Daniel Bellino Talks Tony Tenneriello Mulberry Street Bar

 
Mare Chiaro
 
"TONY'S NUT HOUSE"
 
 
Italian-American Writer in Greenwich Village, New York, Daniel Bellino-Zwicke "talks" Tony Tenneriello and his Mulberry Street Italian Bar Mare Chiaro aka "Tony's Nut House."
 
 

Thursday, February 7, 2019

Prosciuttoless Nebraska No Prosciutto or Italian Sausage

FAICCO'S
GREENWICH VILLAGE , NEW YORK
 

It's a well known fact that thousands of Italian-American New Yorkers have been displaced over the years. Philadelphians, Bostonian Italians, and others too. Former Italian-American New Yorkers who have been in serious distress and mental anguish over the lack of good Italian restaurants and availability of quality Italian food products in the rest of the country, excluding of course cities like Boston, Philly, and San Francisco. Other than these, you’re going to have a very hard time trying to find a good Italian Restaurant, Pizza, and Italian food products. It’s a “Sad Hard Fact-of-Life” that many cities and towns in the U.S. are completely “devoid” of good Italian Restaurants, Pork Stores, good Pizzerias, a properly pulled Espresso, or specialty shops where people of Italian origins, who are in need of good fresh Italian Sausages, Bread, Prosciutto,

Salami, Parmigiano Reggiano, olive oil, fresh Mozz-arella, Cannoli, and other products required to make proper Italian meals. These are simple necessities required to live a happy productive life, being able to purchase good quality Italian food products, or go out to eat at a true Italian Restaurant, or Pizzeria. 
 
    “Yes, believe it or not,” there are many places in this great nation of ours where the local citizenry are denied some of life’s greatest treats. It may be alright for the local natives who were born in these deprived areas, but as for Italian-Americans who move to one, for whatever reasons, the deprivation caused by the lack of good honest Italian Food is enough to cause un-necessary anguish, yearning, and outright sadness.
 
 Those of us who live in New York are extremely fortunate to have a plethora of the simple pleasures of outstanding Italian Restaurants, Pizzerias, Italian Pasrty Shops, Caffe’s, Pasta Shops, Pork Stores, Wine Shops, and Italian Specialty Shops that supply us with every Italian culinary treat under the Sun.
     Yes we are blessed with restaurants like Rao’s,  Gino’s, Patsy’s, Elio’s, Rocco’s, Bar Pitti, Frankie’s Spuntino, and others that serve tasty authentically prepared Italian food, along with bakeries that bake magnificent bread, Biscotti, Cheesecake, Cannoli, and other pastries.
We have the best Pizzerias out-side of Italy, like; Totonno’s, Lombardi’s, and John’s of Bleecker Street.
 
      In New York we have great Pork Stores that pre-pare wonderful fresh Italian Sausage, Braciole, Sopressetta, Cacatitorini, fresh Mozzarella, and more. There are countless Italian food emporiums where you can buy imported Olive Oils, vinegar, pasta, Prosciutto de Parma, Mortadella from Bologna, Gorgonzola, Fontina, Aceto Baslamico from Modena, Porcini Secco, and the sinful Tartuffo Bianco of Alba in Peidmonte (The Foot of the Mountain). The same place were the wondrous Barolo, Barbera, and Barbaresco wines come from. When White Truffles are in season, from mid-October through early January, it is favorite time of the year for gourmands, everywhere.
 
     We New Yorkers are blessed with amazing Italian Caffes, that serve authentic pastries, Gelato, and prop -erly made Espresso and Cappuccino. We have Pork Stores and Delis, that sell fresh Italian Pork Sausages, Imported Italian Cheese, Salami, Olive Oil, Pasta, Prosciutto, and more. And we have butchers who know how to cut a “Proper Veal Scallopine and make Braciole ready for cooking. We have restaurants and Trattorias that know how to make authentic Bolognese Sauce, Spaghetti Carbonara, and Linguine Vong-ole. Culinarily, we want for nothing!
 
 “My condolences to those Americans deprived of these simple little Pleasures. Excuse me, “Necessities” to good, Happy Living!”
 
 
 
 
This piece has been EXCERPTED from La TAVOLA"  ITALIAN-AMERICAN NEW YORKERS ADVENTURES of THE TABLE ... To read more Stories like "PROSCIUTTO-Less in NEBRASKA" La Tavola is available on AMAZON.com
 
 
 
 
 
La TAVOLA
 
by Daniel Bellino Zwicke
 
PROSCIUTTOoo.jpg
PROSCIUTTO
di PARMA
.
EspositoPORKstoree
Esposito Pork Store
GABAGOOLlf
aka CAPICOLA
SALAMIiiiiiiiiiiiiiiiiiiii.jpg
"HEAVEN" !!!
Italian Salami
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Oyster Cart Old New York 1900





OYSTER CART

Old New York







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Anthony Bourdain Favorite Pasta Cacio Pepe

 


CACIO PEPE

"Anthony Bourddain 's Favorite Pasta"

RIP TONY


RECIPE
INGREDIENTS :
1 pound Imported Italian Spaghetti
2 tablespoon freshly, coarsely grated Black Pepper 4 tablespoons Butter 2 1/4 cups grated Pecorino Romano Cheese
PREPARATION
Cook the spaghetti according to the directions for that brand, usually about 8 or 9 minutes. Start the sauce when the spaghetti is not quite cooked, about 3 minutes before you would normally take it out of the water. In a already heated saute pan big enough to eventually hold your pasta, add the boiling pasta water, the butter and the pepper. Pull the pasta out of the water and let it drain. Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water. Remove from the heat, and add the grated cheese to the pasta. Very quickly, stir the cheese into the pasta so that it becomes creamy. If it starts to clump or becomes too dry, add a little more of the pasta water as you are  stirring.  Place the pasta into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.

Anthony Bourdain Eating CACIO PEPE in ROME








Anthony Bourddain at Roscioli in Rome, Italy

with Cesare C. , Eating Mozzarella di Bufala

Prosciutto di Parma and ...






SPAGHETTI AMATRICIANA

and More

of ANTHONY BOURDAIN 'S Favorite RECIPES

In MANGIA ITALIANO

You All Know That ANTHONY WISHED He Was ITALIAN

He Said It Many Times on Many of His Wonderful Shows


"Long Live The Memory of Anthony Bourdain"


RIP





.

Sunday, February 3, 2019

Big Lebowski Super Bowl Sunday Commercial



The DUDE

Sans WHITE RUSSIAN

Takes a STELLA Instead


The #BigLebowski virsus #SexInTheCity






The DUDE

and CARRIE BRADSHAW (Sarah Jessica Parker)


STELLA ARTOIS  SUPER BOWL COMMERCIAL 2019

DUDE ABIDES !


02efc-gotanykahlua


GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK


COWBOY CHILI

DUDER GAUCAMOLE

and More ...





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