SOPHIA LOREN MAKING PIZZA

Sophia Loren tries her hand at making Pizza. Brava Sophia "Sophia Bella"

SOPHIA LOREN

in A Scene From 

"IT STARTED IN NAPLES"

STARRING LOREN With CLARKE GABLE

Here LOREN SINGS  In a Night Club in CAPRI

"Tu Vuo Fa L'Americana"

"I WANT To Be AMERICAN"

THIS SONG Tu Vuo Fa L'Americano Was Also Sung

by JUDE LAW And MATT DAMON

In The TALENTED Mr. RIPLEY

Also STARRING; GWYNETH PALTHROW,

KATE BLANCHETT & PHILIP SEYMOUR HOFFMAN

and Was Shot in ROME, VENICE, NAPLES,

The AMALFI COAST and SAN REMO, ITALY

Italian Singer

MAT DAMON & JUDE LAW

SING

Tu Vuo Fa AMERICANO

In Underground JAZZ NIGHT CLUB

in NAPOLI

Dr. OZ HOT NEW FAT BURNER WEIGHT LOSS SECRET "GARCINIA CAMBOGIA"

SHITTY MUSIC OVER-PRICED COCKTAILS & CABLE BILLS "WHAT IS THIS WORLD COMING TO" ???

A COUPLE OVER-PRICED COCKTAILS

PEGU CLUB

HOUSTON STREET, NEW YORK, NY

What is going on people? What has happened to this world, to New York? What has happened to Music, they don't make any today. "No Good Music, nothing but trash for music for the past 15 years or so. What happened to all the Great Pop, Rock, and R&B Music they "Used to Make." Why did they stop making great music and decide to create Shit like they make today, what they so wrongfully call music. It's just a bunch of "Rap Crap" and other types of Garbage Noise that many "Think" is music.
    When did people start paying for Television, so much anyway. It's ridiculous. I know a guy who is paying over $300 dollars for his internet and Cable TV. I told him that that was ridiculous and absurd. I told him, do you realize that you're going to pay $33,000 in ten years time for your internet and TV ... He was stunned. He never thought about it. I do. I'm pretty good at math and great at making calculations of monthly bills and what a Cel Phone, internet, Cable TV, and rent will cost you a Year, 5 Year, and 10 Years. This guy never did that. He just thought in terms of 1 month, not what it cost in 5 or 10 years time. And when I told him the 10 year cost which I figure out in my head in about 10 seconds. He was stunned! As for me, I "Cut The Cable" 2 1/2 years ago. I've saved $2,500 since than, and that will double to $5,000 in 2-and-half more years. But that's not the end of it. At the same time, I changed my 
Cel Phone service and save $300 a year, so in this five years time I will have saved $6,500 by cutting the cable which I hated and got tired of paying that absurdly high bill. And mine was just $135 a month, not $33o .. Hold on now. That's not the end. I just signed a new Hot Spot Internet deal which will save me$200 a year, so by the time the 5 years rolls around, I will have save $7,000 ... Yes $7,000 ... And I do save it ...

And now, to this other insane matter, and absurd thing that has happened and people just except it. The insane practice of Overpriced Cocktails ... When did this happen? Well I can sort of pin point it. It was a few years ago. Well about 10 or 12 years already I guess. Dam, "time Flies." It was when people started opening hipper cocktail lounges and Bartenders really started experimenting, reading and researching old Bar Books, making great old drinks, obscure ones, and creating new ones. This was good, all except for one bad aspect, and a travesty to the spirit of good drinking. And that is, I'm sure you can guess by now, the insane practice of charging $16.00 or more for cocktails that are gone in about 3 sips. This is insane. And sadly now it is th norm in many places around New York, Bars, Cocktail Lounges, and restaurants, the insane, thoughtless, inconsiderate, and greedy practice of $16.00 and up cocktails. Hey, even $14.00 cocktails is insane and grossly overpriced. What's a person to do. Don't go you say. Yeah, that would be good, well if we had more of a choice, but it seems like 85% or more of the drinking establishments in New York have the inflated overpriced cocktails and beers. Yes, beer too. With $8, 9, and even $10 Beers. So if you were in a place that had $8 beers, and you wanted to have 3, it would cost you almost $30 for 3 measly beers, with tip. And forget about 3 Cocktails made by the so-called Mixologist. You're talking $55 to $60 for 3 friggin drinks. You gotta agree friends, "That's Insane."

    Many people are out of work, and many who are working, are taking home Half-as-Much Money or more of what they used to make. People have had to buckle down and give up or curb many things they enjoyed previous to the current state of our economy, which is in almost a Depression Era State.

     Yes, everybody says that we are not in a Depression, we're in a recession. Those are the Rich and Well-Off, The 1%-ers  talking. To many, the state of our Union and their feelings are of Depression.

   So the practice of overpriced $16 drinks at many of New York's Cocktail Lounges, bars, and restaurants is a ridiculous crushing blow that knocks socializing out of whack. You should be able to have 2 beers for about $10 including tip, and about $16 for tow drinks including tip. That's reasonable. That's what most people pay around America, and even less. But we don't live in America, we live in the greatest City in The World, New York, and Cocktails and Beers here can be oh-so-dear. "Expensive!" Expensive as Hell, "Ridiculously Expensive." It's absurd and outrageous, with many places thinking it's normal and OK to charge $16.00 or more for a measly little Cocktail made by a friggin so-called "Mixoligist." Ha! It's not OK, what's a person to do?

So yes, we live in New York, and having a couple cocktails here can be a costly undertaking.. What is a Poor Working Guy or Working Girl to do???
   Yes. you could choose not to go to these places. But there's another point. You should be able to go. You shouldn't be cut out because your not a 1%-er, that you don't make an upseen amount of money, that you make an average salary (or less) and these places should be affordable to someone making an average weekly income, but you can't. Why? "Fuckin ^16 Cocktails" that's why! Grossly insane "Over-Priced Cocktails" that only the Rich can really afford, or someone who's dumb enough to "throw away their money" and live above their means. Yes, they could buy the drink, they have the money, but anyone making $50,000 a year or less, really these $16 drinks are above your means. You could actually buy them, but it doesn't make sense. You should not spend $55 to $60 on 3 measly "Over-Contrived Overpriced Mixologists Concoction," it's Ludicrous! Are you dumb? I hope not. Many people are, the kind of people who will pay a $300 plus internet Cable Bill and throw away $30,000, for something you can get free, or if not free, far less than $30,000 .... Now that's Dumb!!!! And that's why businesses take advantage of people. They're Dumb ....

BELLINO & MINETTA BURGER vs OZERSKY & BLACK LABEL

MINETTA TAVERN

  photo Copyright Daniel Bellino-Zwicke    

The BLACK LABEL BURGER

MINETTA TAVERN

GREENWICH VIALLGE, NEW YORK

READ About BELLINO'S BETTER BURGER

    MINETTA BURGER "IT'S BETTER THAN THE BLACK LABEL BURGER" Minetta Tavern, Greenwich Village, New York, NY   "Yes," Minetta Tavern's Second-Tier Burger, The "Minetta Burger" is without question thee "Better Burger" served at Minetta Tavern. Noted Foodie, Writer (The Hamburger) Burger Authority Josh Ozersky would disagree. Well, Mr. Ozersky is entitled to his opinion, as well as I and Thousands of others and the majority who like the Minetta Burger better than the now Highly Touted Minetta Tavern Black Label Burger, who some feel is the top burger in New York, even the World some say.

So, I'm wondering if some say the Minetta Black Label Burger is New York's Best and even the World's, does that make The Minetta Burger, according to myself and the majority of those polled, "New York's" even the World's Best Burger. "Not quite."

    This is a very subjective matter and one of personal taste. I can see why Mr. Ozersky loves the Minetta Tavern Black Label Burger so much, proclaiming it New York's Top Burger and I believe he "May" said it is The Best in The World, but I'm not absolutely sure, so don't quote me on that. Yes it is a Good Burger, and if you feel it is Great, than Yes it is Great to You and Everyone else who says it is Great. As for me, without question the "Minetta Burger" is Better, "Hell, It's Tastier" and that's all that counts isn't it. And I'll tell you why it's tastier.

   First off, the Blend and Quality of meat in the Minetta Burger is "Better for a Burger." Note that I don't say that the meat is just better, but better for making a Burger. Why? Well, Dry-Age Meat with it's powerful gamey taste is not the best taste for Ground-Meat and a Hamburger. Fresher Meat that has not been aged, is much Better for a Burger, an it Taste a Hell of a Lot Better than ground dry-aged beef which did you Know that in it's aging process is actually deteriorating? Some people like that taste. Fine. I do not, especially in ground meat and in my Burger. I'd much rather have my ground meat for a Burger Fresh.

    And did you know that the Ground Meat Blend from Pat La Frieda for the Minetta Burger is a Blend of Prime Beef Short Rib, Beef Brisket, and Beef Clod, and this blend was La Frieda's "Premium Blend" before he came up with the Black Label Blend which is Dry-Aged Rib Steak, and cost a lot more, thus the more Expensive Price of Minetta Tavern's Black Label Burger at $26.00 for the Cheaper and Superior $17.00 "Minetta Burger."

   Just because something is more Expensive, does not make it better, and the Minetta Burger vs The Black Label Burger is a Classic example of more Expensive not being better than cheaper.

Why? Well, because of our current state of a bad economy, New York Steak Houses, Restaurants, and Meat Purveyors such as Pat La Frieda and others found that expensive cuts of Beef like Prime Sirloin Steaks and Prime Dry Aged Rib Steaks were not selling as well as they used to. Expensive, people have less money. Put 2-And-2-Together. So, these meat purveyors found themselves not selling as much as the High-Ticket Cuts. What to do? Well, as a result of a Bad Economy and Boggers Loving Burgers for there Affordability and Blogability, Burgers have become Insanely Popular in the past four years or so. Pat La Frieda has a great idea, make and Market Ground High-End Cuts of Dry-Aged Beef, give it a Fancy name, "Black Label," and the rest is part of Hamburger History.

  As for me, I'll take the Better Tasting Burger that just so happens to be substantially cheaper to boot, the Minetta Burger.

by Daniel Bellino Zwicke

R.I.P. JOSH

Sadly since this posting Josh Ozersky passed away ... Josh was greatly loved by Foodies and Gourmands everywhere, but nowhere more than from his home-town fellow New Yorker's who called Josh our own .. Josh had a wonderful down-to-earth every mans look at the World of Food and dining out, and as a food-writer Josh had no equal with his special brand of food-writing and reporting that was uniquely Josh Ozersky. You've sadly passed Josh, but you'd be happy to know your great food journalism is till remembered and much loved, as are you.

BELLINO'S BETTER BURGER

CLICK to READ

The BIG LEBOWSKI COOKBOOK

RECIPES

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SUNDAY SAUCE

RECIPES

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ANTHONY BOURDAIN Parts Unknown CNN

Premiere Episode of New One-Hour Weekend Series Explores Food and Culture of Myanmar

Anthony Bourdain Parts Unknown, hosted by the world-renowned chef, bestselling author and Emmy winning television personality, premieres on Sunday, April 14, at 9pm, ET.

The one-hour weekend lifestyle series follows Bourdain as he travels the across the globe to uncover little-known areas of the world and celebrate diverse cultures by exploring food and dining rituals. Known for his curiosity, candor, and acerbic wit, Bourdain takes viewers off the beaten path of tourist destinations – including some war-torn parts of the world – and meets with a variety of local citizens to offer a window into their lifestyles, and occasionally communes with an internationally lauded chef on his journeys.

The premiere episode of the Anthony Bourdain Parts Unknown offers an inside look at Myanmar. In his maiden voyage to the country formerly known as Burma,Bourdain and his crew discover the fabled beauty and local cuisines of a country that had been, up until recently, off-limits to outsiders.  Future episodes include tours of Libya, Colombia, the Quebecois side of Canada, Koreatown in Los Angeles, Tangier, Peru and the Congo.

Following original episodes of Anthony Bourdain Parts Unknown on Sunday nights at 9pm, encores will air on Friday nights at 11pm, Saturday nights at 9pm, and Sunday nights at 8pm. (all times Eastern)

In addition to his work on Parts Unknown, Bourdain will be traveling the United States in the spring to bring his “Guts & Glory” tour to live audiences beginning April 12 in San Francisco through May 13 in Washington D.C.

Anthony Bourdain Parts Unknown is produced by Zero Point Zero Production with Executive Producers and Founders Chris Collins and Lydia Tenaglia, along with Executive Producer Sandra Zweig. The Emmy award winning Zero Point Zero Production has produced programs with Anthony Bourdain for more than a decade, including Anthony Bourdain: No Reservations, The Layover, A Cooks Tour, and Decoding Ferran Adria.

CNN Worldwide, a division of Turner Broadcasting System, Inc., a Time Warner Company, is the most trusted source for news and information. Its reach extends to nine cable and satellite television networks; one private place-based network; two radio networks; wireless devices around the world; CNN Digital Network, the No. 1 network of news Web sites in the United States; CNN Newsource, the world’s most extensively-syndicated news service; and strategic international partnerships within both television and the digital media.

Viewers can find updates, behind-the-scenes photos, and exclusive content fromAnthony Bourdain Parts Unknown by following the show’s Twitter account@partsunknownCNN, and accessing the CNN Parts Unknown Facebook page. During each show, viewers are invited to go to the live blog atCNN.com/partsunknown and join in the conversation using the #PartsUnknown hashtag on Twitter.

   "KITCHEN CONFIDENTIAL" by Anthony Bourdain Is Thee Greatest Book Ever    
                                 Written on the Restaurant Business and the Book that made Tony Famous. We Love
                                 and Highly Recommend it ...

WE HAVE A NEW POPE "POPE FRANCIS"

POPE FRANCIS 

IS OUR NEW POPE

From ARGENTINA

Former CARDINAL BERGOLIO

This Man is our NEW POPE "POPE FRANCIS" of Buenos Aires ARGENTINA Will Be Wearing The RED SHOES ...

Pope Francis is The Holy Catholics Church First Jesuit Pope ever.

CONCLAVE of CARDINALS ..WHAT Are THEY EATING?

BEAN SOUP

Can The Cardinals Be Eating

Something Like This?

The cardinals locked away to choose the next pope will be served plain but wholesome food — and nothing so delicious that they will want to drag out their deliberations, an Italian newspaper reported on its website on Tuesday.

The nuns who will cook for the 115 cardinals during the papal conclave at their Casa Santa Marta residence “are already preparing meals of soup, spaghetti, small meat kebabs and boiled vegetables”, the Corriere della Sera reported.

“All of the cardinals consider these dishes as rather forgettable compared to the menus at the restaurants in Rome.

“Perhaps this food, similar to that served in hospitals, will help to speed up the choice of a successor,” it concluded.

The Canadian cardinal Thomas Christopher Collins joked about the fare on offer at the conclave as he went to a restaurant near the Vatican, the Venerina, two days before the conclave began.

“Make me a nice dish of carbonara,” he asked the waiter, referring to the classic Italian spaghetti dish with a cream sauce containing ham and eggs. “Because after the third day of the conclave, if we haven’t elected a pope, they’ll give us dry bread and water.”

ITALIAN IN GREENWICH VILLAGE

ITALIAN IN GREENWICH VILLAGE

Restaurants, Caffes, Pastry Shops, Pork Stores, Pizzerias

THE BEST of NEW YORK ITALIAN FOOD 
IS IN "GREENWICH VILLAGE"

MAP of Greenwich Village Italian

1)    Da Silvano
2)    John's Pizzeria
3)    Raffetto's Pasta
4)    Porto Rico Coffee   
5)    Caffe Reggio
6)    Bar Pitti
7)    Carbone
8)    Joe's Dairy ... Fresh Made "Mozzarella"  
9)    Minetta Tavern .. "Yes It's Italian" Born Italian ...
10)  Rocco's Italian Pastries
11)  Faicco's Pork Store & Italian Specialties
12)  Florence Prime Meats  "INVENTED THE NEWPORT STEAK" 

BATALI NOT THE ONLY MARIO IN TOWN

 

Yes Boys and girls "Mario Batali" is no longer the only Mario in Town ! The town of Greenwich Village that is where Mario Batali has been The King Mario for some years now with such renowned restaurants as; Po', Babbo, and Lupa .. Here comes Mario, Mario Carbone that is, a former employee of Mr. Batali at Del Posto where Mario Carbone was a Sous-Chef before opening two renowned restaurants of his own, Torrisi Italian Specialties and "Parm" both side-by-side in 

Noho / Little Italy ...

Mario Carbone is now opening his namesake restaurant "Carbone" in the old Rocco's space on Sullivan Street across from Mario Batali's Roman Trattoria "Lupa." Mario Carbone with Co-Chef and Business Partner Rich Torrisi unlike Batali who mostly serves hard-core-authentic Italian Cuisine (of Italy) with Batali twists here-and-there will be serving Italian-American Classics. Mario Carbone that is. Carbone promises old New York Italian Favorites like; Baked Clams, Meatballs, Linguine Vongole (Clam Sauce), Lobster Fra D'Avlo and other Italian and Italian-American Classics. Carbone also says that they are looking to evoke 1950's Downtown New York Italian style restaurant.

Torrisi and Carbone have done a fine job with their two previous restaurants Parm and Torrisi Italian Specialties and we're hoping they will continue, and expect they will at "Carbone." These guys are loved by their followers, yet disdained by some and have already receive quite a bit of negativity on the Internet it seems from the mainly fans of Rocco's who don't want to see these guys at Rocco's and in the neighborhood. I for one used to go to Rocco's and loved the place. I also like what Torissi and Carbone are doing, and I'm looking forward to Carbone being quite good. If I can't have Rocco's, I'll take Carbone, and am hoping and betting this Mario is gonna be a Winner in The Village, and Greenwich Village Italian and the long honored history it has. good Luck boys!

Daniel Bellino-Zwicke

WELCOME CARBONE With NO REGRETS of ROCCO'S

Welcome "Carbone" with No Regrets to Rocco's ...  Yes, this is what I for one am hoping to say after the most anticipated new New York Restaurant "Carbone" has opened and is in operation, which is supposed to be this coming Friday, March 9, 2013  ...  We have already said goodbye to an old friend, Rocco's .. Well, me for one, as I am certain that of all the throngs of followers who are sure to pack into Rocco's from day 1 (Friday 3/913) it is also almost certain that I will amongst the very few, 1% of the total who will pack Carbone and have eaten at its predecessor Rocco's. Yes, I enjoyed eating at Rocco's a number of times over the years. Rocco's was one of just a few Old School Red-Sauce Italian Restaurant left in New York. I dying breed, much loved but going the way of the DoDo Bird. Rocco's was solid, old school Italian New York, decor, food, and service.
    Well the guys who have taken over the old Rocco's space, Chef/Owners Mario Carbone and Rich Torrisi it so happens are the new keepers and reviver's  of the so-called Red-Sauce joints. Restaurants that have become a dying breed and much maligned, it now seems is the hot new thing in Italian eating in New York. First spawned by The Two Frankies, Frank Castronovo and Frank Facanelli .. The two Frankeis were the first to do it back in 2006 by opening a Old School Italian Red Sauce Restaurant in Carroll Gardens Brooklyn. A casual Italian Restaurant that featured Red-Sauce Italian American favorites like; Meatballs, Braciole, and homemade Cavatelli. The restaurant with a nice casual decor, good service, tasty old New York Italian Food favorites at fare prices and the passion of the two Frnakies proved to be a winnining combination and instant hit at Frankies Spuntino which with a few short years gave birth to two more Frankies restaurants in Manhattan's lower East Side and in Greenwich Village.
  Shoot ahead about four years and we have Mario Carbone and Rich Torrisi opening a great little Italian Trattoria that operates as a very-casual sort Italian Deli serving Meatball Parm Sandwiches, fresh Roast Turkey Sandwiches, and Meatball Parm Sandwiches, Soup, and a few pastas by day and a 5 Course Set Menu as a restaurant my night. This little Italian Deli/Trattoria that featured Italian and Italian American Food with a bit of a modern twist and the Carbone-Torrisi touch. And quite a good touch at that. Torrisi was wonderful executed by Torrisi and Carbone and their place Troorisi Italian Specialties was pretty much a well deserved instant success. With this quick and wonderful success of Torrisi Italian Specialty it wasn't long before the boys opened their second restaurant to be called PARM which featured Updated Red-Sauce Italian-American Food. The restaurant Parm was opened right next door to Torrisi. Parm was even more of an instant success than Torrisi Italian Specialty and from day # 1 has been packed day and night every single day, and i do man packed and I do mean every single day. A huge Success!
  Now we come to the unfortunate demise of Rocco's, of which the owner was unable to support a huge jump in his Rent once his old lease was expired. he decided to throw in the towel, and close Rocco's ... A sad day in Greenwich Village, and a sad day for me. But when I heard that Torrisi and Mario Carbone who I had worked with at Del Posto would be opening a new place in the old Rocco's space, my sadness quickly waned. These guys do things right. I really like Torrisi Specialties and Parm and was excited at the prospect of Mario opening a new place around the block from my apartment.
    Funny thing, when you go into this new restaurant that used to be Rocco's, you are most likely to see many dishes that you would have seen at Rocco's. Dishes like Baked Clams, Lobster Fra d'Avlo, Spaghetti or Linguine Vongole, Veal Picatta, Braciole, and such.


 "You’re seeing more protein at the table now, because they can afford it. They’re becoming more American. They’re embracing what it means to be American. They’re like: ‘I’m going to have protein for days. I’m going to show off. We’re going to have meatballs tonight, and they’re huge!’ ” 
         .......    Mario Carbone ...... 


“It’s midcentury, Italian-American fine dining,”  “When you look at the menu at this restaurant,” he said, “it’s going to look very familiar, which is the goal.” 
“The table should be covered with food,” Mr. Carbone said. “If we do this right, you should not be able to see the cloth.”  says Mr. Carbone  



   So yes, we Welcome Carbone. I do for one, and one who has actually eaten at Rocco's numerous times over the years. I loved Rocco's and was sorry to see them go. But they are gone and nothing I can do about that. I can turn my back against Carbone, but knowing Mario and what a fine Chef and restauranteur he is, I'm certainly not going to do that. I will welcome Carbone, both the restaurant and Mario into my neighborhood and I spotted I enjoyed over the years, Rocco's. And I'm looking forward to having many fine meals and wonderful times at Carbone over the years to come. "I'm sure I will."



Daniel Bellino-Zwicke


Note: I will be going to eat at Carbone soon, hoefully this Friday, but certainly very soon. And when I do, I shall report back, and I'm betting that I will love it, and again Welcome Carbone and No Regrets for Rocco's ..... 
      
            Daniel 

 

DINING ROOM at CARBONE

To EVOKE 1950's DOWNTOWN ITALIAN NEW YORK 

CARBONE  ...  181 Thonpson Street, Greenwich Village, New York, NY

READ ABOUT "ROCCO'S" SUNDAY SAUCE, SINATRA and ITALIAN-AMERICAN
GREENWICH VILLAGE  NEW YORK in "LA TAVOLA"

                   

DON'T Forget The CANNOLIS CLEMENZA

"Leave The GUN, Take The CANNOLIS" Clemenza (Richard Castellano of Jersey) tells Rocco who just "Made His Bones" whacking Paulie who set up Don Corleone ...  Sonny finds out and this Clemenza he doesn't want to see him any more (WHACK Him "Kill")

This is a Classic scene in the Mario Puzzo - Francis Ford Coppola classic "The Godfather"

We see Clemanza holding the box of Cannolis for his wife who was the one who told Clemenza when he was leaving their house "Don't Forget the CANNOLIS"

This is One of The Most Famous and most-quoted lines in movie history.

ROCCO'S PASTRIES

BLEECKER STREET

GREENWICH VILLAGE

Yes, "don't Forget The Cannolis," Clemenza's wife tells him as he leaves the house. And if you've ever tried the Cannolis at Rocco's Pastries on Bleecker Street in Greenwich Village New York, you won't want to forget thes tasty Sicilian Specialties either. Yes Cannolis are Sicilian. And speaking of Sicilian Pastries, fi you don't already know, Sicily is renowned for having both the Best Gelato and best pastries in the whole of Italy. I'm Sicilian American and I was practically weaned on these tasty little treats. And Rocco's around the block from my apartment (Lucky Me) makes the best in The City. Believe me! Rocco's is a truly wonderful Pastry Shop that makes all sorts of amazing Italian Cookies, Cakes, and Pastries like Cannoli, Sfogiatelle, Eclairs, Rhum Baba, Lobster Tails and much more. 

When you walk into the place, you'll just love it. It's absolutely wonderful, with showcases that stretch about 30 feet, filled with Rocco's Mouthwatering Cookies, Cakes, and Pastries. They've got Coffee and Italian Ices too. The ambiance is wonderful, and you can sit down at the caffe tables for an Espresso, Cappuccino, and whatever marvelous sweets you decide to eat. They are all quite Irresistible.  You are sure to have a little quandary as you try to decide which of the huge selection you will take home. But it is quite a good Quandary to be in. Enjoy!

The Best Cannolis in Town

Rocco's Pastries

Greenwich Village, New York

Daniel Bellino-Zwicke

SUNDAY SAUCE alla CLEMENZA

Learn How to Make CLEMENZA 'S GODFATHER SUNDAY SAUCE

Recipe in SUNDAY SAUCE  by Daniel Bellino

RAGU BOLOGNESE SECRET RECIPE

by Danny Bolognese

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MAKER'S MARK "YOU SPOKE WE LISTENED"

LETTER From MAKER'S MARK CHAIRMAN And Chief Operating Officer to Customers



Dear Friends,

Since we announced our decision last week to reduce the alcohol content (ABV) of Maker’s Mark in response to supply constraints, we have heard many concerns and questions from our ambassadors and brand fans. We’re humbled by your overwhelming response and passion for Maker’s Mark. While we thought we were doing what’s right, this is your brand – and you told us in large numbers to change our decision.
You spoke. We listened. And we’re sincerely sorry we let you down.
So effective immediately, we are reversing our decision to lower the ABV of Maker’s Mark, and resuming production at 45% alcohol by volume (90 proof). Just like we’ve made it since the very beginning.
The unanticipated dramatic growth rate of Maker’s Mark is a good problem to have, and we appreciate some of you telling us you’d even put up with occasional shortages. We promise we'll deal with them as best we can, as we work to expand capacity at the distillery.
Your trust, loyalty and passion are what’s most important. We realize we can’t lose sight of that. Thanks for your honesty and for reminding us what makes Maker’s Mark, and its fans, so special.
We’ll set about getting back to bottling the handcrafted bourbon that our father/grandfather, Bill Samuels, Sr. created. Same recipe. Same production process. Same product.
As always, we will continue to let you know first about developments at the distillery. In the meantime please keep telling us what’s on your mind and come down and visit us at the distillery. It means a lot to us.

Sincerely,
Rob Samuels                     Bill Samuels, Jr
Chief Operating Officer       Chairman Emeritus

ICONIC MAKER'S MARK BOURBON Bottle

With Trademark Red Wax

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Maker's Mark is quite the popular Bourbon of which the popularity has soured in the past couple of years. There is a great demand for it and all Bourbon with a new interest in Whiskey,: Scotch, American and Canadian Rye Whiskey, and Kentucky Bourbon. Maker's Mark makes a very good Bourbon at a fair price, there's quality and well liked packaging, the Red Wax and bottle.
   With a renewed interest in cocktails  spurned on by so called Mixologist and one Cocktail in particular The Old Fashion which can be made with Rye or Kentucky Bourbon, the Bourbon of Maker's Mark has found itself called for by many people ordering this tasty drink The Old Fashion, Bourbon Old Fashion, or as many people seem to be ordering these days, a Maker's Old Fashion. Thus this fine Bourbon has seen a huge spike in sales. The spike in sales of which the distillery is unable keep up completely with the great demand for its product Maker's Mark Bourbon. And as Bourbon takes a few years to age after it is distilled, you can't just pull it out of the hat so to speak. The Maker's mark Distillery as all Whiskey Distillery's have thousands of barrels of Whiskey aging in various points of age, newly distilled barrels, 1 year old, 2, 3, 4, 5, 6, and 7 or maybe slightly more with Makers. So with all these barrels the people (Samuel's Family founded and still own Makers Mark) will be able to Bottle a certain specific amount of Bourbon Bottles at any given point in time. Maker's Mark Bourbon is and has always been 45 % Alcohol by Volume or 90 Proof Bourbon from its beginning, now and always. The people at Maker's Mark Distillery with the great demand for their Bourbon in the year 2013 and into the near future, and their production ability unable to keep up with demand for their Bourbon had an idea. they figured if they diluted their Bourbon a little bit and made it with 42 % Alcohol instead of the 45% it has always been made with, making their Bourbon 84 Proof instead of the usual 90 Proof,  this little change wouldn't make any discernible difference in taste, people wouldn't notice and they'd be able to bottle 5-6 % more Bourbon with the same amount of Whiskey. Not a bad idea. Not a bad idea, all except one problem, Their Customers and loyal  drinkers of Maker's Mark didn't like this idea and they said so. These people are discerning customers and they didn't want the "Recipe" of their Bourbon of choice messed with, and they let the World and the people at Maker's Mark, The Samuels Family know. A couple thousand loyal Maker's Devotes sent the people at the Maker's mark Distillery a couple thousand emails voicing their displeasure at the distillery's decision to Dilute their Bourbon from 45 % Alcohol to 42 % .. "No Bueno," they said, "We Won't Stand for This." Well the Customers Spoke and guess what?  The people at Maker's Mark, The Samuels Family Listened. They never did make any of their Bourbon 84 Proof, they wanted to, but with a Back-Lash from their loyal customers, the Samuels listened and have decided not to change the recipe. They said, "Our Bourbon will remain being made as it always has, with 45% Alcohol  90 Proof Kentucky Bourbon." Bravo! We Salute You.




Daniel Bellino-Zwicke




NOTE:  Who out their remembers when the people at Coca-Cola had the bright idea of changing the formula of Coke in 1985? They did, Millions of people stopped drinking Coke and switched to Pepsi (as I did at the time .. Thankfully I do not drink any Cola for 15 years now, but back in 85 I was a big Coca-Cola drinker).. As a result of Coke changing the recipe of Coca-Cola, their sales plummeted  Coca-Cola lost many millions in sales and were forced to change the recipe back.

When The People at Coca-Cola

Had The Bright Idea to Change The RECIPE of COKE

Their Sales Plummeted and Coca-Cola Lost Many Millions of Dollars

Needless to Say They Changed The Recipe Back

"So They Say, But I SAY THEY DIDN'T"

COCA-COLA "NEVER TASTED The SAME After THAT"

TRE BICCHIERI and The BIG GUNS of ITALIAN WINE

SASSICAIA 2009

WINE of THE YEAR

at 2013 TRE BICCHIERI

also BARUA 100% Carrignano 

Lambrusco Grassparossa di Castelvetro

And a Pretty Italian Girl

SEBASTIANO ROSA

Famed Winemaker of SASSICAIA and BURUA

with Author Daniel Bellino-Zwicke

The Big Guns of Italian Wine were out at the annual Tre Bicchieri Tasting held at the Metropolitan Pavillion on West 18th Street yesterday. M. Rallo of Fiarrato was on hand with 3 Glass Winner Rebecca 2010 as was famed wine-maker Sebastiano Rosa who makes a great Sardenian Wine based on 100% Carrignan. It's called Barrua and a joint venture with Cantina Santadi and Mr. Rosa. Sebastiano just so happens to be the winemaker of Italy's most prestigious wine "SASSICAIA" which won Red Wine of The Year this year for the 2009 Vintage at the 2013 Tre Bicchieri. Wow, this is the "Best Vintage of Sassicaia" that I've had in the last 10 years. The wine is perfectly balanced, and when a wine is in perfect balance, there's nothing else to say except that "It's as Good as It Gets." Bravo Sebastiano! Sebastiano Rosa is a member of the Incis Rochetta family who own the famed Tenuta San Guido Estate that makes Sassicaia in Bolgheri on the Tuscan Coast. Sebastiano's cousin (Cujino) Piero Incisa Rochetta, who is usually on hand at the Tre Bicchieri Events was nowhere to be seen today. No matter, I had a nice little chat with the affable Sebastiano before I went on to taste more wine.

More wine yes. And if I was to pick out just two wines on the day that really blew me away, it was the Sassicaia 2009 and a great Barolo from my friend Giuseppe Vjra and his offering of Barolo Cerretta Luigi Baudana 2008. This wine was amazing and a perfect example of what a great and classical Barolo should taste like, with wonderful Earth, Mushroom, and fruit. The wine, if I must use the phrase again, was in perfect balance and a text-book Barolo. So if you know Barolo, you know what I'm talking about, it is a great wine. Basta!

So another Tre Bicchieri in the bag, my 17th, and as usual a great day to drink great italian Wine, but even more so, see and hang-out with a few Wine-Making friends from Italy and fellow New York Italian Wine Guys. A great day.

Giuseppe Vajra

with a Bottle of His

BAROLO CERRETTA LUIGI BUADANA 2008

"Bravo Giuseppe" !!!

Raffaele Cani

of SANTADI

with

Antonio D'Ambrosio

MARCO De BARTOLI

Trapani, Sicily

Whose Family The De Bartoli's and Rallo's

Make The World's Greatest Marsala and Other Wines

Like Donnafugata Mille Una Notte (Cousin Antonio Rallo) 

and Ben Rye Passito D' Pantelleria

Marco Holds a Bottle of His Ribecca Here

TRE BICCHIERI 2013 NEW YORK

My Press Invitation 

Yes, the most important Italian Wine Event of the Year is upon us, The 2013 Tre Bicchieri Tasting of Gambero Rosso is tomorrow (Domani) at The Metropolitan Pavillion. All the Big Guns of Italian Wine will be in attendance, including New York's Top Italian Wine People and many of Italy's top-producers (Italian Wine Estate Owners and Winemakers) will be on hand.
  This tasting, the Tre Bicchieri is of Italy's Top Wines as voted by Gambero Rosso, The Wine Spectator of Italy. Will be tasting many great Italian Wines, like; Barolo, Barbaresco, Brunello, Super Tuscans, Taurasi, and the top White, Dessert, and Sparkling Wines. Oh happy day. Along with tasting all the great Italian Wine, really my favorite aspect of this tasting is a chance to see some of my good friends (Wine Producer), taste their wines and chat a little bit. Always quite a lot of fun.

Stay tuned for tomorrows Report of my favorite wines of the day and who I ran into. Caio for now, Daniel.

SASSICAIA  2009

Wins 2013 Italian Red Wine of The Year

CAFFE REGGIO The WORLD'S GREAT CAFES

CAFFE REGGIO

GREENWICH VILLAGE NEW YORK

CAFFE FLORIAN

St. MARKS SQUARE

VENICE ITALY
Since 1720

COFFEE at FLORIAN'S

"Now THAT'S COFFEE"
But For a PRICE !

WAITER SERVING BEIGNETS And CAFE CREME

CAFE Du MONDE

NEW ORLEANS

CAFE DUEX MAGGOTS

St GERMAIN De PRES

PARIS

CAFE BIELA

BUENOS AIRES

ARGENTINA