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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