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

****************************************************************************



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"