Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts

Monday, February 8, 2021

What Kind of Tomatoes do You Use

 

WHAT KIND of TOMATOES DO YOU USE ?



I saw this on the ITALIAN CUSTOMS and RECIPES Facebook Page

WHAT BRAND of TOMATOES DO YOU USE ???

"I HOPE IT'S NOT HUNTS"

Only SAN MARZANO'S for ME

RECIPES from My SICILIAN NONNA


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Tuesday, June 12, 2018

JOHN TRAVOLTA DAY Lennys Pizza BROOKLYN

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JOHN TRAVOLTA

as TONY MANERO

In SATURDAY NIGHT FEVER

1977



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JOHN TRAVOLTA Returns to BROOKLYN

86th STREET , BENSONHURST

On JOHN TRAVOLTA DAY



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JOHN TRAVOLTA Eats a Double Decker

One SLICE of PIZZA on TOP of ANOTHERAt LENNY'S PIZZA

BROOKLYN

NEW YORK

on JOHN TRAVOLTA DAY

Tuesday June 12, 2018

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SUNDAY SAUCE

From Another ITALIAN-AMRICAN

JERSEY BOY

Author Daniel Bellino "Z"


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I had a most wonderful day today in Brooklyn at the JOHN TRAVOLTA DAY Celebration on 86th Street in Bensonhurst at LENNY'S PIZZA where John Travolta ate a Double Decker while walking down 86th Street in the opening scene of the 1977 Blockbuster Movie SATURDAY NIGHT FEVER Starring Italian-American Actor from New Jersey John Travolta. John strutted his stuff to the BEE GEES  other was a Monster Billboard Hit along with othersongs like : MORE THAN a WOMAN, IF I CAN'T HAVE YOU (Evan Ellerman), and the rest of the Saturday Night Live Soundtrack.

Anyway JOHN TRAVOLTA DAY was the Brainchild of Mr. Travolta's fellow actor Willy Mateo of Brooklyn who co-stars with John in the upcoming motion picture GOTTI about famed MAFIA BOSS The Late JOHN GOTTI. The event was Hosted by CBS FM Radio Station with Disc Jockey Brooklyn's own JOE CAUSI as Mater of Cermony.
 
So I hopped on the D Train at West 4th Street in New York's Greenwich Village and I was on my way. When I first heard about JOHN TRAVOLTA DAY I knew I wanted to go. The night before, I was sort of on the fence whether to truck it all the way out to Bensonhurst or not. Now in retrospeccy, boy am I glad I made the decision to go. As Willy Mateo, Joe Causi and others said, "they were making history.," and they were. John has never done this before and he may or may or not do it again, who knows when the 50th Anniversary of this Iconic Movie SAYURDAY NIGHT FEVER comes rollong around in 9 years?
 
So I trucked it out to Bensonhurst and got off at the 20th Avenue Station in Besnonhurst Brooklyn. As I walked out of the train station I could already hear the music playing right there on 86th Street. I waldedup to the crowd, and boy was it crowded. After there a few minutes I started having seccond thoughts about the whole thing. i don't really like crowds and with all these people, what would I see? Well I stuck it out. I waited well over an hour in this Brooklyn crowd. I had brought two copys of my book SUNDAY SAUCE that wanted to give to both JOE CAUSI and 
JOHN TRAVOLTA. I signed one copy to Joe and one to Mr. Travolta in the hopes of giving a copy each to John and Joe.
 
So I waited patiently hoping that it would all be worh it in the end. Well, guess what? It was. I had an absolutely wonderful time. John finely made it up to the stage and I along with the large crowd got quite excited. we were all thrilled to see this Iconic Actor who all touched our lives so many years ago. many of us were quite young way back in 1977 and life can be tough, things change and life just happens. Millions of us got great Joy from watching John Travolta as Vinny Barbarino in WELCOME BACK KOTTER about the so-called SWEAT HOGS, misfits in a Brooklyn High School. But what we reallly loved most was John Travolta's wonderful performance Tony Manero in the much loved film SATURDAY NIGHT FEVER.
 
Yes the crowd went wild when John took the stage and started speaking, saying how Brooklyn was in his DNA and how Happy he was to come back. John was quite gracious in his speaking to his adoring fans and afterwards as he signed hundreds of autographs, ate some Lenny's Pizza and Boogied to STAYING ALIVE, we all just loved it, and in these crazy times we live in it's moments like this when we can share time together re-living old fond memories like seeing SATURDAY NIGHT FEVER at the local movie theater, seeing John Dance and act a great part. We all just loved itand a moment that made history on JOHN TAVOLTA DAY in BROOKLYN NEW YORK. Than You John, we loved the day, we love you and the music and memories of a long time ago.




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Daniel Bellino Zwicke


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JOHN TRAVOLTA Graciously Signing Autographs

in Front of LENNY'S PIZZA

BENSONHURST 


On JOHN TRAVOLTA DAY

BROOKLYN , NEW YORK
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JOHN TRAVOLTA Boogyingdown

In BROOKLYN

NEW YORK


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JOHN TRAVOLTA

as TONY MANERO

In SATURDAY NIGHT FEVER

PIZZA

at LENNY'S PIZZERIA

BENSONHURST

BROOKLYN
.


The RAGU BOLOGNESE COOKBOOK

SECRET RECIPE BOLOGNESE

by DANNY BOLOGNESE





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JohnTravoltaDAYbrooklynnnnn


JOHN TRAVOLTA with Wife Kelly Preston , Acotr Willy Mateo

John Gotti Jr., and Radio DJ BrOOKLYN'S Own JOE CAUSI

On 86th Street Bensonhurst BROOKLYN on JOHN TRAVOLTA DAY








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Friday, July 29, 2016

New York 's Best Pizza ... Thus America's Best

totonnosv


TOTONNO'S PIZZERIA NAPOLITANO
Coney Island, BROOKLYN New York









   
THE GREATEST PIZZA in All of AMERICA
DiFARA PIZZA, Brooklyn New York

zzzzzzzDifara









zzzzzzzJOHNSpizza
    
John'sPizzeria
GREENWICH VILLAGE  New York








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7f051-sundaysauce-small-new-cvr




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Friday, December 11, 2015

Best Pizza on Earth

Screen Shot 2015-12-11 at 12.51.17 PM

The Zen Master of Pizza

Mr. Dom DeMarco

DiFara Pizza, Brooklyn New York

  Screen Shot 2015-12-11 at 12.49.50 PM

DiFara Pizza,  Avenue J Brooklyn , NEW YORK

    Screen Shot 2015-12-11 at 12.51.58 PM

Dom DeMarco with Another One of His Masterpieces

Eating a Pizza Made by Dom DeMarco's is a Religious Experience !!!

"Yes," Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!
Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.
Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.
Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.
   
by Daniel Bellino Zwicke

Screen Shot 2015-10-03 at 10.47.01 PM

76158-screen2bshot2b2015-07-222bat2b11-32-352bpm

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Monday, November 23, 2015

Sicilian Christmas Pizza Recipe

 
 
 
Panificio Graziano ..  Palermo Sicily
 
 
 
Sfincione (Cristmas Pizza) is a special treat served at The Feast of SanGiovanni in San Giovanni Sicily on Christmas Eve, new Years, and Good Friday .. Sfincione is one of Palermo's most popular dishes along with Pane e Milza also known as Vastedda a sandiwhc made with Beef Spleen Ricotta & Caciocavallo Cheese. Sfincione is quite different from the hugely popular Neapolitan Pizza that everyone knows. Very few people know about real Scilian Pizza which is Sfincione and not the so-called Sicilian Pizza of America which like the real Sicilian Pizza Sfincione, American Sicilian Pizza is made in a pan and has a thick crust and is topped with tomato and mozzarella like Neapolitan Pizza .. Sfincione is topped with a breadcrumb topping that is made with onions sauteed with anchovies and has a little bit of grated Parmigiano in the breadcrumb mixture that is baked on top of the dough. Sficione is quite tasty and unique and if you ever have the chance to eat it, if you're in Plaermo or other parts of Sicily or in one of the few places that makes it in the States, like Ben's Pizzeria on Spring Street in Soho, New York, NY  ... If you can't find it, you might want to take the task of making it yourself and it would be quite a treat to eat in you no-meat Christmas Eve Feast whether you are makeing the Christmas Eve Feast of The 7 Fish, called La Vigilia, which is the Vigil of waiting for the Birth of The Baby Jesus .. And it doesn't have to be Christmas for you to make it, in Palermo they enjoy all year roudn every day of the year where it's served in Panfico (bakeries) or on the street as one of Palermo's most popular strret foods, it's absolutely awesome and a real special unique treat to eat. Bon Appetito e Mangia Bene Sempre ...
 
Recipe SFINCIONE :
  • 3 cups All-Purpose Flour 
  • 1 + 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*
  • Topping
  • 3 large yellow onions, thinly sliced
  • olive oil, for sauteing
  • 1 teaspoon brown sugar
  • Sea salt and fresh black pepper
  • 28-ounce can chopped or diced tomatoes
  • 3 or 4 anchovies, chopped, optional
  • 1 pound mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 + 1/2 cups dried bread crumbs, like Panko or seasoned Italian
  • 6 tablespoons olive oil
  • 2 teaspoons oregano, divided
 
1. Combine all of the crust ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.  2. Place the dough in a lightly greased bowl and allow it to rise until puffy about 90 minutes.  3. While the dough rises get your toppings ready. Fry the onions in a large skillet over medium heat with a few tablespoons of olive oil, sugar, and season with salt and pepper. Stir every five minutes until browned, about 25-30 minutes.  4. Add in the tomatoes, anchovies and a teaspoon of oregano, simmer for 20 minutes. Turn off heat and allow to cool.  5. Stir together the bread crumbs, oil and oregano, set aside.  6. Spray a large rimmed baking sheet (a 13″ x 18″ half sheet pan) with non-stick spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit.  7. Gently deflate the risen dough, and stretch it into an oval in your hands. Put it on the baking sheet and gently knead and stretch it out to fit the pan. If you have a hard time stretching it leave it alone for five minutes and try again.  8. Cover the dough, and let it rise again for about 90 minutes.  9. Preheat oven to 425 degrees F. Uncover the dough and sprinkle the mozzarella evenly over top, then spread the tomato/onion sauce over top, sprinkle with Parmesan, then the bread crumbs.  10. Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove from the oven and let set for 5 minutes before slicing. To keep the crust crispy cut pizza in half or in quarters and place on a wire cooling rack. Slices can be cut with kitchen shears. Serve hot or cold. 
    1.  
 
A Slice of SFINCIONE
 
Real Sicilian Pizza
 
 
 
 
 
 
The FEAST of The 7 FISH
 
ITALIAN CHRISTMAS
 
 
Everything You've Ever Wanted to Know
About The Italian Christmas Feast of The 7 Fish
But Were Afraid to Ask
 
 
THE FEAST of The 7 FISH
 
by Daniel Bellino Z
 
 
 
 
 
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Thursday, July 9, 2015

New York Best Pizza DiFara

DiFara Pizza 

Dom DeMarco

The MASTER


"Yes," Eating Pizza Made by The Maestro DOM DeMARCO
Is a Religious Experience !!!
Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.
Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.
Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.
by Daniel Bellino Zwicke
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soundym
     












8a0c4-screen2bshot2b2015-05-062bat2b1-33-052bam
 

Monday, October 21, 2013

WINE DINNER With CINZIA TRAVAGLINI New York









GREAT GATTIINARA And NEBBIOLO FROM TRAVAGLINI
at TRAVAGLINI WINE DINNER With CINZIA TRAVAGLINI
Trattoria GUGINO
Tribeca NEW YORK








AWESOME GATTINARA From TRAVGLINI
With DAM TASTY PIZZA MARGHERITA
TRAVAGLINI TASTING DINNER at GUGINO
With Antonio (Palm Bay Imports)
CINZIA TRAVGLINI
and Author
Daniel Bellino-Zwicke





Been invited to a Wine Dinner tonight by Cinzia Travaglini to be held at Gigino Trattoria in Tribeca (New York, NY) ... Can't wait! Will be dining with Cinzia Travaglini, Chef Luigi, Antonio from Palm Bay and other restaurant wine people who have been lucky enough to get this rare and coveted invitation .. I don't know who the other guest are ..  Will report back tomorrow on the evening, the food, wine, and guests, etc..



THE REPORT

DINNER PRIVATE WINE TATSING With CINZIA TRAVAGLINI at GUGINO


We drank, we ate, whe talked we enjoyed .. A private tasting dinner with Cinzia Travaglini. Actually I thought there were going to be more people. Basically it was just me and Cinzia Travaglini tasting me on Travaglini's current vintages of fine wines. We were joined by ANtonio from Palm Bay, Travaglini's Importer, and then when we were finished eating, Chef Luigi joined our table as well. Cinzia started us out with her Nebbiolo Coste Della Sesia .. Travaglini is the unquestionable King of Gattinara, a small zone in northern Peidmonte .. The zone is only about 200 acres of which Travaglini comprises have of the entire zone. Gattinara is made mostly of Nebbiolo at 90 to 100% .. Gattinara may have up to 10% of Bonarda and Vespolina grapes, but all of the Travaglini Gattinara wines are made of 100% Nebbiolo ... Travaglini are Kings of Nebbiolo of which about 97% of their entire vineyards are planted to the grape, along with a very small amount of Uva Rara, Bonarda, and Vespolina .. Yes they are masters of Nebbiolo of which they have been growing since the 1920's ...
So Nenniolo and Gattinara are the thing of Travaglini .. They are the biggest as well as the most famous Gattinara with their signature Trademarked Gattinara Bottle .. OK, so we started out with the Nebbiolo Coste della Sesia which blew my mind. I absolutely loved the wine. It was in perfect balance, full of flavor, yet light in weight, the perfect combination in an Italian Wine which are among the most food friendly wines in the world. And that's what we were doing, food and wine, and yes friendliness too. This wine Coste della Sesia was an absolute marvel of a wine, that is very reasonably price and half to a third the price of the Travaglini Gattinara's which are at their price points quite reasonable for wines of the highest of quality. This is thought of as an entry level wine, but it is anything but. Yes I loved this wine that was perfectly in balance in flavor, tannic and acidic elements along with the correct weight and wonderful flavor of ripe berry fruits with a nice twinge of licorice, just lovely. Cinzia poured me just a little, but it was so good I had to ask for a little more, and then more a thrid and forth time. That's when you know a wine is good.
After the lovely Nebbiolo we moved on to the Gattinara's, thee wine of Travaglini .. We ordered some grilled Clamari and a Pizza Margherita and Chef Luigi sent us some special bread and a platter of Salumi. We all flipped for the Pizza which we all thought was the equal of the finest Pizza from Napoli "The Pizza Capital of The World." Well after all Chef Luigi is from Positano in the area near Naples on the gorgeous Amalfi Coast. We drank the Gattinara 2007 which as well as the Nebbiolo before was absolutely wonderful and a wine in perfect balance. Just delisous. It was then on to the Gattinara Riserva 2006, another winner, and then a very special and rare wine.
The special rare wine in question was il Sogno, which was a special project created by Cinzia's father Giancarlo Travaglini in 2004 ... Giancarlo wanted to make a dry table wine using the appassimento method of drying grapes before the fermentation process as with the famed wines of Amarone and the lesser known Sforvato of Lombardia. Giancarlo picked some of his best Nebbiolo Grapes and set them out to dry on matts. Unfortunately Giancarlo passed away in November of 20024 when the grapes had only been drying for 1 month. Cinzia and her winemaker husband continued the project.  They finished drying thr Nebbiolo grapes, fermented them and made the wine that tey called il Sogno "The Dream." 
So Cinzia poured me a glass of il Sogno, and again my mind was blown. The wine an absolute gem had all sorts of wonderful flavors running through my mouth. It was delisious, it had power, but not too much as some big AMarone sometimes do. The wine was a delight and I'm looking forward to putting it on my own list.
We also drank the Gattinara "Tre Vigna," The Three Vineyards .. The fruit for Tre Vigna comes from 3 very special small vineyards on the Travaglini Estate. These 3 different vineyards have different geographical vineyards on the estate and bring different characteristics to the wine to make up one complete and wonderful structure of a wine, 
Travaglini Gattinara "Tre Vigne"
 So we drank the fine wines from Cinzia Travaglini, we had perfect Pizza, Antipasti, followed by some wonderful Tagiatelle con Tartufo and Brasato di Manzo (Braised Beef), and finished up with some tasty desserts. It was a fine night and a dinner that along with the many wonderful private luncheons and dinners I have had over the years with some of Italy's most prestigious winemakers, like Cinzia, I remeber them all, and I will always remember this one, absolutely Wonderful!



Daniel Bellino-Zwicke







CINZIA TRAVAGLINI

















WTC1 at NIGHT
WORLD TRADE CENTER 1
aka  FREEDOM TOWER
Looking Down From GUGINO'S
October  21, 2013
Tribeca, NEW YORK, NY

Saturday, October 5, 2013

FIND da da POPE In The PIZZA


FATHER GUIDO SARDUCCI
WEEKEND UPDATE
SATURDAY NIGHT LIVE
NEW YORK






MASTER of PIZZA
The PIZZA MAESTRO
DOMINIC DeMARCO
Di FARA PIZZA
BROOKLYN
NEW YORK



"HEY DOM" !!!
"IS THERE A POPE Ina Dat PIZZA" ???







Tuesday, June 4, 2013

THE HISTORY of NEW YORK PIZZA

 
LOMBARDI'S
The ROOT of ALL GREAT PIZZA In AMERICA
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno's)
 
 

1905: Gennaro Lombardi’s opens America's "First Ever Pizzeria" at  53 1/2 Spring St. in Lower Manhattam, New York, NY .. Some famed Pizzaioli  (Pizza Makers) work there over the years;Anthony Pero founder of Totonno's Coney Island, John Sasso of John's Pizza Bleecker Street, and Pasquale Lancieri aka "Patsy" who opens "Patsy's Pizzeria in Eats Harlem. A Pizza cost a Nickel at Lombardi's in 1905 ..

1924: Anthony “Totonno” Pero opens Totonno’s in Coney Island. Establishes unusual ritual that some Pizzerias carry on to this day. When the dough runs out, the Pizzeria close for the day.

1929: John Sasso opens John’s Pizzeria on Bleecker Street.

1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.

1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.

1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.

1964: Di Fara Pizza opens in Midwood, Brooklyn.

1977: Saturday Night FeverJohn Travolta double-slices it at Lenny’s in Bay Ridge.

1990: Three Ray’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.

1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.

2004: Anthony Mangieri opens Una Pizza Napoletana. Some cal him "The Pizza Nazi" 

2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.

TOTONNO'S OPENED IN 1924 
By FORMER LOMBARDI'S PIZZAIOLO
ANTHONY PERRO
photo by Daniel Bellino-Zwicke
   
 
JOHN'S PIZZERIA
OPENED 1929
By FORMER LOMBARDI'S PIZZAIOLO JOHN SASSO
 
 
photo Daniel Bellino-Zwicke
 
 
 
screen-shot-2016-11-12-at-12-08-23-pm
PATSY'S OPENED 1933
by FORMER LOMBARDI'S PIZZAIOLO
PASQUALE LACIERI
 
PATSY'S
BACK In The DAY
screen-shot-2016-11-12-at-12-09-12-pm
PATSY'S PIZZERIA NAPOLETANA SPAGHETTI HOUSE
Circa 1933
East Harlem, New York
Screen Shot 2016-11-12 at 11.54.26 AM.png
The Maestro of PIZZA
Mr. Dominic DeMarco
DiFara Pizza
Brooklyn, NEW YORK
Many consider DiFara Pizza made by the Maestro of Pizza Mr. Dom DeMarco to be New York's # 1 very best Pizza of all. That my friends means it's the best pizza in America and I wouldn't disagree.
23daf-screen2bshot2b2015-05-062bat2b1-27-092bam
Sunday Sauce 
by Daniel Bellino-Zwicke
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MANGIA ITALIANO
Daniel Bellino-Zwicke
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Thursday, April 4, 2013

ARTICHOKE PIZZA COUSINS To TV






The Pizza Empire Cousins (Cujinos) from Staten Island, New York getting a TV Show. Sal Basile and Fran Garcia of the wildly successful Artichoke Basile Pizza are the latest culinary guys to get their own show. Unlike many of the awful host of most of the Horrible Food Network, these guys have actually made something and are culinary professionals . They have a couple Pizzerias called Artichoke Basile Pizza. They opened Artichoke Basile Pizza on East 14th Street which was a huge instant success. Almost from day one, people have been lining up for the cousins Sal & Frans Pizza, and I do mean line-up literally, and day and night. Many celebs including Keith Richards, Gerad Butler, and Jim Carey are big fans of their Pizza. These guys work hard and put out a good product and the people love them. They have also opened a great sandwich shop that sells Pastrami and Roast Beef Sandwiches. Awesome!
Now the boys are getting their own TV Show on The Cooking Channel called Pizza Cuz. Sal and Fran will be traveling the country, checking out Pizzerias in Portland Oregon, Brooklyn (Pizza Capital of America), and Oakland, California and other spots around the country. Sounds like a great concept, as these guys know food, especially Pizza, they have personality, and passion, and this should be a winning combination on TV as it is in Fran and Sals establishments. We wish them well and are looking forward to the first episode. Buona Fortuna Sal and Fran.