"CARBONE"
by BELLINO
AL PACINO
"Drinking Coffee"
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, January 13, 2022
Tuesday, November 2, 2021
Eat Like an Italian
A Typical Italian Fruiet & Vegetable Stand
Jesus & The Virgin Mary
Is this Fesh or What ?
Beautifully ripe Tomatoes
The freshest Mozzarella, Basil
And tasty Italian Bread
For BRUSCHETTA alla CAPRESE
RECIPES of NAPLES & The AMALFI COAST
ITALY
A perfectly simple Panino di MORTADELLA
"LOVE IT"
The Tastiest PORCHETTA
For the BEST SANDWICH EVER !
PROVALA
Make a sandwich with Sorpessata & Smoked Provala
Yumm !!!!
POSITANO The AMALFI COAST
COOKBOOK / TRAVEL GUIDE
RECIPES of NAPLES - POSITANO - CAPRI
The AMALFI COAST - ITALY
"GABAGOOL" !!!!
POLPETTE
"MEATBALLS"
PIZZA
The Legendary Dom DeMarco
BEST PIZZA EVER
PASTA
The TASTIEST DISH EVER !!!
PASTA BOLOGNESE
La VIGILIA
The FEAST of The 7 FISH
ITALIAN CHRISTAS
ITALIAN CHRISTAS
STUFFED CALAMARI & Other RECIPES
ITALIAN CHRISTMAS
Tuesday, July 13, 2021
Thursday, March 18, 2021
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
.
Tuesday, December 8, 2020
Chopped Steak Recipe OldSchool
My Chopped Steak Dinner
Greenwich Village , New York
CHOPPED STEAK for DINNER TONIGHT
AMERICA'S FAVORITE DISHES
And SECRET RECIPES
STEAK - BURGERS
CHILI
TACOS - BURRITOS
MEATLOAF
SOUPS
PASTA
BONE SUCKING BBQ
KFC SECRET RECIPE FRIED CHICKEN
And More ...
Sunday, November 8, 2020
Former Batali Bastianich restaurant Otto has Closed
Where is Mario ?
OTTO has CLOSED
You know things are bad when once very popular, former Mario Batali, Joe and Lidia
Bastianich restaurants close. This is the case with Otto Enoteca, created by Mario Batali and
partner Joe Bastianich back in 2003, another victim of Covid 19 Pandemic of 2020. It's a sad day for me, someone who loves Italian Wine and Italian Wine Bars, as to begin with, there are not that many in
New York, and now we've lost another. I know what it's like. I myself created with my partner
Tom T
America's 1st ever Venetian Wine (Bacaro) Bar Cichetti way back in 1998, right around the time that Joe Bastianich joined forces with rising celebrity chef Mario Batali and opened Babbo. This is were they started growing their restaurant empire. They followed Babbo with Lupa Osteria, specializing in Roman Cusisine and Italian Wine. Today Lupa is the only former Bastianich / Batali restaurants operating at this very moment
(Novemeber 2020). Babbo has not opened and there is rabid speculation that Del Posto will not survive the Pandemic and in all likelihood will shutter it's doors permanently. Eataly remains opened.
Yes I will miss Otto. Joe and Mario set it up quite nicely, especially the bar, which though the prices were quite a bit more than most wine bars in Italy, I really liked the place. My cousin Joe and I went there on numerous occasions and had some good times there. We'd order some nice wine and have a few antipasti plates, and maybe a pasta or two.
Anyway, as the smoke has cleared with the whole ting with Mario, and him leaving B&B Hospitality.
One would have to say Mr. Batali got out just in time. He was paid off for his share in the company which has now lost a great deal of its former total value. Who knew we were going to have a Pandemic that would change the whole world, killing people, and destroying many businesses in its wake. Otto is a victim of the Pandemic and has closed for good. Babbo has been closed and has not re-opened yet, though we suspect it will re-open one day, and most likely will not fall victim. Del Posto is another story, most feel that it will end up closing for good, though we could be wrong on this thinking. Lupa is a great restaurant and we are happy to see them open, and hopefully for a long time to go. We just got a new President, Joe Biden. We are all hoping and praying and wishing this horrible nightmare of the Covid 19 Pandemic would just go away (as Donald Trump said it would) and die. All everyone wants is to get back to normal. Well as normal as can be? We know many things will change for good, but we all want to go back to work full time and have things go the way they were going before this horrible Pandemic hit, "can we please?"
OTTO
RIP
"Well Miss You"
Wednesday, October 28, 2020
Frank Sinatra Favorite Italian Restuarant Patsys NYC
PATSY'S ITALIAN RESTAURANT
West 56th STREET
NEW YORK NY
FRANK SINATRA
HAVING DINNER with AVA GARDNER
PASTSY'S 1950'S
New York NY
FRANK SINATRA'S FAVORITE
ITALIAN FOODS
CLAMS POSILIPO
VEAL MILANESE
SPAGHETTI MEATBALLS
BRACIOLE
SUNDAY SAUCE
And More ...
Friday, September 28, 2018
Carbone and Remembering Rocco s
CARBONE
Over The Old ROCCO RESTAURANT SIGN
GREENWICH VILLAGE NEW YORK
.
Old ROCCO RESTAURANT
Now CARBONE
Thompson Street
Noel, Barbara, and Danny Eat Out
At the Favorite OLD-SCHOOL ITALIAN RED SAUCE JOINT
Barabra gives her Review of ROCCO'S
She just Loved it.
ROCCO RESTAURANT SIGN
When ROCCO'S was ROCCO'S
SUNDAY SAUCE
Learn How to Make All
The GREAYTOLD SCHOOL ITALIAN DISHES
Once Served at ROCCO'S and Many Old Joints Like It
MANY, Like RCOO'S are Now Sadly Gone
BAKED CLAMS
CHICKEN PARM
SPAGHETTI MEATBALLS
SUNDAY SAUCE
BRACIOLE
and More ...
.
Tuesday, January 9, 2018
Carbone versus Roccos Old School Italian Restaurant
The Old ROCCO'S Neon Sign
Before Major Food Group took over the Space
and Plastered CARBONE over this old Sign
photo Copyright 2009 Daniel Bellino Zwicke
The New Sign
CARBONE Plastered on The Old ROCCO Restaurant NEON SIGN
photo Copyright 2015 Daniel Bellino Zwicke
EATING at ROCCO'S
Video
BEST SELLING Author Daniel Bellino "Z"
EATS at ROCCO'S RESTAURANT
GREENWICH VILLAGE, NEW YORK
with SISTER BARBARA
and BrotherInLaw NOEL
2005
Artwork Copyright 2015 Daniel Bellino Zwicke
MANGIA ITALIANO !
Memories of Italian Food
by Daniel Bellino "Z"
.
The $56 VEAL PARMIGIANO at CARBONE
"Definitely NOT OLD SCHOOL ITALIAN" ???
.
WANNA MAKE OLD SCHOOL ITALIAN VEAL PARM at HOME ???
For a Lot LESS THAN $56 ???
RECIPE is in SUNDAY SAUCE
SUNDAY SAUCE
by DANIEL BELLINO "Z"
VEAL PARM Recipe
SUNDAY SAUCE GRAVY
and More ...
.
.
Friday, July 24, 2015
New Sicilian Cookbook
Publication of GRANDMA BELLINO 'S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
NOW AVAILABLE
Available on Amazon Kindle .. Available in paperback July 31, 2015
Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino's Italian Cookbook - Recipes From My Sicilian Grandmother .. It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015 .. It's been a labor of love to get this one out. Well, they're (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino's had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina's offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino's Italian (Sicilian) Cookbook, the stories and recipes within.
Daniel
The BELLINO 'S
Phillipo, Lucia, Tony, Giuseppina
Lodi, New Jersey
1941
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
by Daniel Bellino - Zwicke
Sunday, January 27, 2013
RONZONI SONO BUONI
RONZONI
MEZZE RIGATONI
.
"Ronzoni Sono Buoni,"
if you are Italian and grew up in the New York area in the great
decades of the 1960's and or 70s you know the slogan. We Italians do love our
pasta, we're weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I'm one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don't have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I'll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I'll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's
so good!”
SPAGHETTI
.
.
SEGRETO ITALIANO
SECRET ITALIAN RECIPES
SALSA SEGRETO
FAMOUS PASTA SAUCE
RECCIPE
Of GINO'S
NEW YORK
LONG ISLAND CITY, QUEENS NEW YORK
1918
RONZONI FACTS
From an Article in the New York Times 1974
I'm sure these facts are no longer true, as many Americans now buy a lot more imported Italian pasta then they did back in 1974. In the 1950's, 60's 70's and even into the 1980's Ronzoni dominated the past market, not only in New York, but for the entire country.
1 - New York is the largest market for pasta in America, accounting for 20% of all pasta sales in
America, comes from New York.
2 - Ronzoni sells more than 40% of all pasta sold in New York.
3 - Ronzoni's sales were more than $40 Million dollars in 1973.
RONZONI PASTINA
"NO MORE" !
SAD NEWS
The Ronzoni Macaroni Company is discontinuing Pastina, due to low sales. "What" ? Yes folks, it's true. After 107 of being one of Italian-America's favorite pastas, and the one maccheroni products is always the first one we eat, as Italian mothers feed their little babies Ronzoni Pastina, dressed in a little butter as one of the first solid foods their baby will eat, thus one of Italian-America's most time honored traditions. We all Love our pastina. But no more. Not Ronzoni Pastina anyway. Yes, a sad day for us Italians. We will have to find another brand of pastina, even though Ronzoni's is our most beloved, it will be no more.
.
Friday, January 25, 2013
BAR PITTI "New York's BEST ITALIAN"
When it comes to great Italian Food, in a city (New York) that is known to have the Best Italian Food in the World outside of Italy, it's hard to beat Bar Pitti, which is why Bar Pitti may very well be the "Best Italian Restaurant" in New York City! Yes!
Wait a minute, scratch that "maybe." No, Bar Pitti serves without a doubt, thee "Best Italian Food in New York." You don't think so? name one that is better. And please only qualified people please. No followers or Hack Food Critics like
Frank Bruni.
Who could compete? Maybe Babbo, Del Posto, Elio's, Lupa. They are all good, but none as good and consistent as Bar Pitti.
Il Mulino is absolutely "Aweful!" An "Overpriced Lackluster Restaurant" with horrible ambiance, mechanical annoying service, and food that is merely good, and no better and insanely "High Prices." It's a place for "Followers" who run with the crowd and wouldn't know real good Italian Food if it came up and Bit Them in The Ass.
Babbo many would say. Well Babbo is quite good, but just can't hold up to Bar Pitti with more of a true Italian feel, great food at truly real Italian Prices. Babbo is a great Special Occasion restaurant, but for everyday eating, Babbo doesn't even come close to Bar Pitti for "Great Quality Price Ratio," and even not considering the prices, if they were the same, though the food at Babbo is very good and I've had a few very enjoyable meals there, I have been disappointed a couple of times, something that has "Never" happened to me at Bar Pitti and I've eaten there more times, yet never been disappointed, not once, and always had a great time. So even if the prices were the same, Bar Pitti still has an edge, with Better More Consistent Authentic Italian Food than Babbo.
How bout Maialino, Laconde Verde, Osteria Morini, and others? As MC Hammer would say, "Can't Touch This."
So if you're looking for Thee "Best Italian Food in New York" there's one name, "Bar Pitti."
Recommended Dishes:
Coda d'Vacinara (Braised Oxtails) 150 Points on a 100 Pt Scale
Bolito d'Manzo (Boiled Beef) Taste a whole Lot Better than it sounds!
Polpettine d' Vitello (Veal Meatballs)
Fegato al Salvia (Calves Liver sauteed w/Sage)
Paparadelle con Sugo d'Coniglio (Pasta with Rabbit Ragu)
PUNTARELLE Wild Roman Greens Salad w/Anchovy Dressing
by Daniel Bellino Zwicke
Wednesday, June 25, 2008
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