Wednesday, July 2, 2025

Rock Star Pizza Guys New York & Naples

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The Biggest ROCK STAR PIZZA GUY of Them ALL !!!

DOM DeMARCO

DiFARA PIZZA

BROOKLYN , NEW YORK


RIP - DOM DeMARCO

I wrote this in 2017, when Dominic DeMarco was still alive.
For me, Dom was The Greatest PIZZAIOLO of ALL-TIME

The GOAT !!!

"My OPINION" - MANY WOULD AGREE



 


ERNEST CACIALLO

Dal PRESIDENTE PIZZERIA

NAPOLI , ITALY

PRESIDENT BILL CLINTON Ate PIZZA Here !!!
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.
.
 
 
MARK IACONA

LUCALI PIZZA

Carroll Gardens, Brooklyn 

NEW YORK



 
 
PAULIE GIANNONI

PAULIE GEES PIZZA




 
 
ANTHONY FALCO

ROBERTA'S 

BROOKLYN , NEW YORK




  
 
GINO SORBILLO
PIZZERIA GINO SORBILLO

NAPOLI , ITALY




This is a Picture of The Perfect PIZZA

Dal PRESIDENTE

NAPOLI , ITALY




 
 
 
PRESIDENT BILL CLINTON Eats PIZZA
at Dal PRESIDENTE PIZZERIA
NAPOLI , ITALY

PIZZAILO / Owner ERNESTO CACIALLI Back left "YEE-haa" !!!
SECRET SERVICE AGENT RIGHT

"I Ate Here in The Summer of 2015" ... Daniel Bellino Z... 

"FRIGGIN AWESOME"




 
 
JULIA ROBERTS 

at ANTIC PIZZERIA Da MICHELE

NAPOLI

CLINTON Does Dal PRESIDENT

ROBERTS Does Da MICHELE
 

 

This Was The BEST PIZZA I EVER ATE in NAPOLI !!!

One of The BEST PIZZA'S I've Ever Had in My LifE !!!

 
  
 
THIS GUY Is a PIZZA GUY ROCK STAR

"I don't know his name. He was one of the Pizzaiolo 
at Da MARINO RESTORANTE / PIZZERIA when I had
Lunch there one day June 2015. He's Japanese and is most likely back
 
in Japan as a ROCK STAR PIZZA GUY in TOKYO."





 
 
My SALAME PIZZA at Da MARINA , NAPOLI


So I was ready for Lunch one day and I knew I wanted a nice plate
of SPAGHETTI VONGOLE along with some sort of antipasto item to start.
I was walking around and came across Da Marino. I popped my head in and it
looked pretty good, so as the hostess greeted me I signaled here a table for 1 and she told me
to sit wherever I wanted to.  I found a table, settle in and looked over the menu. I ordered a 
small carafe of Falaghina local white wine and looked over the menu a little more. As I said I 
knew I wanted Spaghetti Vongole and I decided on an Insalta Frutta di Mare as my first course.
It came and it was Awesome and as Perfect as Perfect can be. I ate it, sipped my wine and was
more or less "In 7th Heaven" .. Then came my Spaghetti Vongole and it was the same, perfect 
as perfect can be. 

After finishing my pasta I had to make a quick trip to the WC. On the way I passed the 
Pizzaiolo at the PIZZA OVEN. I took a look and the Pizza looked great. 
When I came out of the WC I stopped by to chat to the Pizzaiolo who was a guy from
Japan who came to NAPOLI to Learn how to make Pizza. "Where Else?" Well New York
wouldn't be bad, but to the Japanese when he went back to JAPAN, making Pizza in Napoli
was going to look better on the resume than New York, though we are known as the 2nd
Best Pizza spot on Earth, "try telling that to the Japanese." TO make a long story short, 
though I wasn't planning on having Pizza, the PIZZA coming out of that oven looked so
DAM GOOD that I just couldn't resist. I didn't feel stuffed or anything, so I figured
"What The Hell," why not try a Pizza here. Id' just eat as much as I could and stop
when I felt full. Well the PIZZA came and as you can see above, it was Friggin Awesome.
And I surprised myself when I ate the whole thing. 

"It was that Dam Good." !!!


..... Daniel Bellino "Z"  .....


 
 
 
 
 
 
My First PIZZA of The TRIP 2015
It was at a cute little PIZZERA "Da GAETANO"
 
PIZZA at 10 AM  
JET LAGGED OUT "PIZZA was The CURE" !!!
 
 
The FIRST PIZZA of THE TRIP

PIZZA FUNGHI

At Da GAETANO PIZZERIA NAPOLI


"AWESOME" !!!!






ARE YOU GOING To NAPLES ?

POSITANO The AMALFI COAST "

GET THIS BOOK !!!



POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

VOTED BEST TRAVEL GUIDE by READERS

POSITANO NAPLES CAPRI ISCHIA

The AMALFI COAST - ITALY










 
 
 
 
 
SUNDAY SAUCE

by ME

Daniel Bellino "Z"

BASTA !!!!

.

Wednesday, June 25, 2025

Thursday, June 19, 2025

Authentic Ragu Bolognese Recipe

 



PASTA with RAGU BOLOGNESE 

The WORLD'S BEST ?







Making RAGU BOLOGNESE

AVA Makes 2 RAGU - The TRADITIONAL

And Her Own Tweaked VERSION





The WORLDS BEST !!!

RAGU BOLOGNESE SECRET RECIPE



RAGU BOLOGNESE

SECRET RECIPE alla BELLINO

DANIEL BELLINO "Z"

aka "DANNY BOLOGNESE"







CHEF LUC MAKES The ORIGINAL BOLGONESE

From CHEF PELLIGINO ARTUSI



CHEF LUCA CORLEONE Makes BOLOGNESE

The ORIGINAL RECIPE From PELLIGRINO ARTUSI

The ORIGINAL RECIPE Does Not Have ANY TOMATO in IT

"There is NO Single RIGHT or WRONG Recipe for RAGU BOLOGNESE,
However there are Certain GUIDELINES to Follow"

It is Wonderful that CHEF CORLEONE Makes RAGU this way, at his Restaurant
and here on this Video.





ANOTHER RAGU alla ARTUSI



The ORIGINAL RAGU alla BOLOGNESE\

PELLIGRINO ARTUSI'S Original RECIPE 

for RAGU BOLOGNESE "WHITE RAGU"












UPDATED RECIPE FOR REAL RAGÙ ALLA BOLOGNESE

DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE ON 20 APRIL 2023






Official RECIPE RAGU of BOLOGNA

RECIPE :

Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper




PREPARATION :


In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven)

or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food

processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly

with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always

stirring, until it sizzles and browns.


Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste

and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours

(or 3 depending on preference and type of meat), adding hot broth (or water) as needed. Add any

milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with

salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.




ISTITUZIONE CULTURALE

DELLA REPUBBLICA ITALIANA



Note


Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult

to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or

chuck, brisket, plate or flank. Combinations are acceptable, as is the modern technique of

browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

Unacceptable variants:

 Veal

 Smoked pancetta or bacon

 Only pork

 Garlic, rosemary, parsley or other herbs and spices

 Brandy instead of wine

 Flour as a thickening agent


Ragù alla bolognese can be enriched with:


 Chicken livers, hearts and gizzards

 Peeled and crumbled pork sausage

 Blanched peas, added at the end of cooking

 Dried porcini, rehydrated




Accademia Italiana della Cucina








RAGU BOLOGNESE - Official Recipe




MAKING The OFFICIAL RECIPE

RAGU alla BOLOGNESE

OFFICIAL RAGU RECIPE

CERTIFIED by The CHAMBER of COMMERCE

Of The City of BOLOGNA ITALY