Mickey Rourke and Robert DeNiro Angel Heart Scene in Lanza's Restaurant

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LANZA'S

OLD NEW YORK

ITALIAN RED SAUCE JOINT

 

 

ROBERT DeNIRO and MICKEY ROURKE

in ANGEL HEART

Shot at LANZA'S ITALIAN RESTAURANT

SINCE 1904

EAST VILLAGE , NEW YORK

LANZA 'S MENU

1935

 

 

 

 

ZITI a la SICILIANA .75 Cents

 

 

 

 

VEAL and PEPPERS .75 CENTS

 

 

 

LEARN HOW to MAKE

VEAL and PEPPERS

ZITI

LASAGNA

and Other Dishes From Historic LANZA 'S

 

 

 

 

My Old BUDDY VINNY

 

was part of the GREENWICH VILLAGE LES SICILIAN ENCLAVE

 

Hs father started La FOCACCERIA on 1st Avenue way back when ?

 

VINNY continued running La Focacceria until 2010 when sadly the doors 

 

were shuttered. Sadly because it was a cool old-school Sicilian Joint of which there was

 

no other quite like it in Manhattan. Brooklyn Yes but not in Manhattan, not ever

since I moved to New York in 1983 ...

 

 

 

A VASTEDDI SANDWICH at La FOCACCERIA

A VASTEDDI is a Specialty of PALERMO. It's a sandwich made of BEEF SPLEEN

fried in lard and set on a Sesame Seed Bun with RICOTTA and CACIOCAVALO CHEESE. 

 

 

The ONLY Place to get a good VASTEDDI Now is

 

at FERDINANDO'S FOCACCERIA on Union Street

 

CARROLL GARDENS , BROOKLYN

 

 

 

 

 

RECIPES FROM MY SICILIAN NONNA

 

by DANIEL BELLINO "Z"

 

 

BASTA !!!

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Inside FERDINANDO'S FOCACCERIA , Union Street, Brooklyn

JUST LIKE LANZA'S Since 1904

Historical NEW YORK

 

 

 

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Greatest Pizza Video Ever

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Lombardi's Pizza

Soho, New York

The Birthplace of American Pizza

WATCH THIS !!!!

This is The GREATEST PIZZA VIDEO Ever Made !!!

  BASTA !!!!

Mark Iacona (Lucali's Pizza)

eating a SLICE on PRINCE STREET

New York, NY

Luigi's Pizza Brooklyn

SUNDAY SAUCE

by DANIEL BELLINO "Z"

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BigLebowski Spam Recipes DUDE

   

SPAM

Spam? Yes Spam! Here we go again, one of The Dudes all-time favorites from childhood. His Mom always had some in the cupboard where she would pull some out and serve it up with Scrambled or Fried Eggs if she was all out of fresh Polish Kielbasa, which the Lebowski’s liked best, but they always had a good old can of Spam on hand just in case they needed it. Little Jeffrey really loved the taste and still does till this very day. And like his Mom, The Dude always has a can or two on hand right next to the Tuna in the cupboard. It’s there if he has to make something good and tasty in a pinch. The Dude also always has eggs in the frig, so if he doesn’t have anything else, The Dude always has of course the Tuna, a can or two of Spam, and Eggs, so he can always have a plate of tasty Fried Eggs & Spam. Yumm!!! It’s a good thing to do, so make sure you do as the Dude and always have a can on hand too, along with; butter, canned Tuna, Eggs, and Spam, Ramen, Mustard, and Mayo and you’ll never go hungry. Oh, yes, and you just know that along with Potato Chips and canned Tuna, The Dude subsisted on Spam as one of his main staple-foods during his illustrious college days of yore. The Dude’s Mom was always very kind and considerate during the Dudes college years, sending many Care Packages to her son Jeffrey. The care packages always filled with cans of Tuna, Spam, packages ofSpaghetti, Jars of Tomato Sauce, Twinkies, and Ring Dings. What a nice Mom that Mrs. Lebowski was, and still is to this day. Yes “SPAM?” Spam is somewhat of a social food phenomenon of the U.S., especially in the great state of Hawaii where it is it is as Hawaiian as Apple Pie is American. Spam is a pork based Ham-Type product that was developed during World War II to help to feed both Soldiers and civilians during the Second World War. Spam the brand is not all that economical compared to other meats or meat product. However, used in the proper manner with other ingredient and compared to going out to eat a Breakfast or Lunch out, the use of Spam or other similar product can prove to be quite inexpensive and a great saver of Money, something the Dude always keeps in mind when shopping and cooking his meals. The price per pound of Spam does make it a bit expensive compared to buying a larger piece of real ham or a fresh piece of pork. The latest price we’ve seen was $3.59 for a 12 oz. can. There are other products that are almost the same as Spam and cost far less, and The Dude usually buys a brand from Holland that you can get in most markets in Chinatown in LA or New York for $1.59 for the same 12 oz. can. A savings of $2.00, that’s quite good. One of the best meals to make from Spam and one of the Dudes personal favorites, is to slice and fry two pieces of Spam and serve with either dry-seasoned Ramen Noodles and or two Fried or Scrambled Eggs. Nuff said.       SPAM DISHES So as the Dude has already pointed out, simply frying up some Spam and a couple eggs is one of his favorite of all his Spam-Dishes. Fried Eggs or Scramble depending on The Dudes mood, these are all good for The Dude in whatever mood. Also pretty much the same thing but on a roll is a Spam and Egg Sandwich. You get yourself a nice Hard Roll (or Bread), fry up a couple slices of Spam and fry or scramble 1 or 2 eggs, plop them on your roll or between two slices of bread and “Voila” you’ve got yourself a tasty Duder Spam & Egg Sandwich. And yes if you want to Guild the Lilly as they say, yes you can throw on a slice of cheese.  

DUDE'S SPAM & EGG SANDWICH

This one on an English Muffin

Supposedly there are tons of ways to cook and utilize Spam. There are books written on the subject. Booklets anyways. Dude knows this, but he likes to keep it simple and the few Spam preparations he makes are so tasty and satisfying, the Dude doesn’t see any reason to mess with a whole bunch of others. So the Dude eats the Spam in two different ways, either as is in the just mentioned sandwich, simply 2 slices of Fried Spam with 2 eggs, or he throws Ramen into the mix, in which he’ll have on a plate, a portion of Ramen seasoned with salt, pepper, and Sesame Oil, 1 Fried Egg, and a slice or two of fried Spam. That’s it, nice, simply, and easy, and of course, tasty as can be. Walter likes em too, as the Spam in the can reminds Walter of his days in “Nam,” (Vietnam) and the K-Rations the soldiers were given to eat in the field.  

SPAM & RAMEN alla DUDERINO

Dude invented this tasty little dish one day when he was hungry for mid-afternoon lunch. He made it with some favorites that he always has on hand; Eggs, Spam, Peas, and Ramen Noodles of course. It’s right quick (12 minutes) to make and tasty as can be, and you know The Dude just wouldn’t have it any other way. INGREDIENTS : 1 package Ramen Noodles 1 Extra Large Egg 2 slices Spam ¼ cup frozen Peas 3 tablespoons Olive Oil, Salt & Black Pepper ¼ teaspoon Maggi’s Sauce, 2 tablespoons Sesame Oil Hot Sauce, optional Cook Spam in olive in a frying pan, 2 minutes on each side until nicely browned over medium heat. Remove Spam from pan and set aside. Beat an egg in a small bowl with a pinch of salt & pepper and cook in the pan the spam cooked in until eggs are cooked through. Cook Ramen in boiling water according directions on pack-age. Cut Spam into small squares and add to pan. Add peas to pan and cook 1 minute. Turn heat off. Drain Ramen from water and add to pan. Add Maggi’s Sauce and Sesame Oil to pan. Season with salt and pepper to taste, mix all ingredients and serve.    

DUDE'S   "RAMEN & SPAM"

One of The MANY VARIATIONS on The THEME

ABIDE in IT !!!

Recipe in GOT ANY KAHLUA ? aka The BIG LEBOWSKI COOKBOOK

More Great Recipes in Daniel Zwicke's 

BADASS COOKBOOK

SECRET RECIPES Include :

SECRET KFC KENTUCKY FRIED CHICKEN Recipe

SHAKE SHACK BURGER

and More ....

AVAILABLE in PAPERBACK & KINDLE on AMAZON.com

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Celebrities Drinking Coffee

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BRANDO

 

 

 

 

MARILYN MONROE

 

 

 

 

 

 

JOE DiMAGGIO

 

 

"Mr. COFFEE"

 

 

 

 

 

 

SOPHIA LOREN

 

 

 

 

 

PAUL NEWMAN & JoANNE WOODWARD

 

 

 

 

 

JOHNNY CASH

 

 

 

 

 

PICASSO

 

at CAFE FLORE

 

PARIS, France

 

 

 

ANDY WARHOL

 

 

 

 

Kim Novak with Jimmy Stewart & Alfred Hitchkcock

 

 

 

 

 

AL PACINO

 

 

 

 

 

 

 

JOHN LENNON

 

 

 

 

 

FRANK SINATRA

GARY COOPER

ALFRED HITCHCOCK

Espresso Coffee

 

 

 

 

DAVID BOWIE

AMY WINEHOUSE

RIP

 

 

 

 

MICK JAGGER

 

 

 

 

 

 

 

FRANKENSTEIN

 

 

 

 

 

 

 

 

A PRETTY GIRL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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The BIG LEBOWSKI COOKBOOK

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My Morning Coffee and Newspaper

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My Sunday morn Coffee?  I love it so! There's nothing quite like it, and it's one of my best moments of the week, most times "the Best." Yes it is. And not for just me but millions I'm quite sure. If you work 6 days a week as I, or you work five, that Sunday morn coffee just can't be beat. Most might have it down at the kitchen table. The coffee pot brews, you retrieve the Sunday Paper and settle in. Settle in with that good ol friend, your morning cup of Joe. You chit chat with the husband, wife, boyfriend, girlfriend, whoever, and you sip that good beloved Brew, your morning cup of Joe (coffee). Is it Brazilian, African, Colombian  Jamaican, or Sumatran, no matter, it's your favorite and it brings you so joy for just a pittance of a cost. Most of us drink good ol regular American Coffee, regular, Black, with milk and sugar, just milk no sugar, Milk, Cream, Half & Half, there's a number of ways to enjoy, your morning cup of coffee.

   For me, my morning cup is never in my house as it is with most. No, I always go to the cafe for my beloved cup. I've been doing so for almost 30 years now. Nothing wrong with having it at home, but for me, I always have it out, at one of my local cafes. One is American (Regular Cup of Joe) the other Italian (Espresso or Cappuccino). For the past few days, I go to the American Bakery/Cafe more often. I usually have a little breakfast before I go, sans (without) coffee. The coffee is reserved for the cafe. I do this for two reasons, never having coffee at home. Number one, after I take a shower, I have my breakfast and put on my clothes, I just want to get out of the house and into the city, (New York). Two, I only have my coffee at the cafe because to me it makes it more special this way. And it's not just about the coffee, it's the whole total experience of it all. I have my coffee, yes, but I'm among others. There are always the counter girls at the cafe who are all quite lovely. A nice morning with my cup of Joe, perhaps a bit of chit-chat with the girls and they're always so sweet. Usually I have friends there, so there's a bit of conversation with them, sipping my regular coffee, "Milk No Sugar." I read, I write, I listen to the music, sip, love, and enjoy my coffee, that very simple and one of life's "Great Pleasures," the morning coffee. It cost very little, and especially if you compare it to the outrageous price of cocktails these days, that with the price of the drink $14-$17, and tip, can end up near $20.00 per. I love a good cocktail, but not at these prices. My morning cup of coffee has superior value compared to the current days cocktail prices in New York. It's sad really.

   Yes, I usually see friends, have a good chat, then it's into the papers, The Times, Post, The Daily News, whatever is lying around the cafe. Guess what, it's free. I can go on my computer and surf the net. I'll get any news or info I could possibly want. If I don't like the music playing at the cafe, which is usually good, but can occasionally be quite bad, I'll just plug in my ear-plugs, go to Youtube, and watch a Rolling Stones video. Listen too, of course. Or I'll just plug into my iPod Touch and listen to my great Musical Library. No Crap Rap of course, just good ol Classic Rock, R&B, and "Frank" Sinatra that is!

   I write, I read, I load up news from the Huffington Post on my iPod to read on the train (Subway) later, I see friends, sometime make new ones, sip my Coffee, I enjoy, that's my Sunday morning Coffee, or any day of the week for that matter. My morning Coffee, "I just Love It."

 Daniel Bellino-Zwicke

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THE BIG LEBOWSKI COOKBOOK

ABIDE in IT !!!

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Happy 4th July in Food

 HAPPY 4th in FOOD

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The HISTORY of ITALIAN AMERICAN FOOD

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Frank Sinatra in Mosaic

ITALIAN-AMERICAN FOOD  ... A Brief History

Italian food is one of the most popular ethnic foods in America. In fact, it’s so popular that Italian food authorities have become concerned with what they call “Italian sounding” or “fake Italian food products.” According to one study, authentic Italian food -- that’s food imported from Italy -- accounts for only about one-third of Italian food purchased in the United States. The remainder is foods that have Italian names, but are not authentic Italian products. Authentic Italian food products are available at specialty food stores in the United States --most notably in Italian food markets in cities with large populations of Italian Americans. Italian food producers say that Italy’s high standards, the importance of freshness and the cost and time of exporting have limited authentic Italian food products in the American market. However, the Internet has narrowed the gap, as more Italian products become available online. Many say the trend toward Italian food started in the late nineteenth century as Italian immigrants began to make their homes in America. The waves of immigrants from Italy continued passing through Ellis Island, traveling further west, yet holding on to their cultural identity through their cooking. One of the earliest dishes attributed to an Italian, and still extremely popular today, is Chicken Tetrazzini. It was created in the early 1900s in honor of Luisa Tetrazzini, the operatic soprano known as The Florentine Nightingale. The famous muffuletta sandwich of New Orleans, named after the muffuliette rolls baked in Sicily, was created in 1906 for Sicilian workers. The ever popular Philly cheese steak was invented by an Italian, and the specialty fish stew of San Francisco, cioppino, originated from the Italian fish stew ciuppin, made by the Genoese fishermen who settled there. Soldiers returning from Italy after World War II brought with them their desire for the foods of a grateful but war-torn nation. Enterprising immigrants opened restaurants providing the soldiers with the foods they had developed a craving for and introduced the soldiers’ families to spaghetti and meatballs, sausage and peppers, ravioli, lasagna, manicotti, baked ziti and pizza. Throughout the 50s and 60s, Italian food was becoming a part of the American diet and delicatessens offered salami, capocollo, mortadella, pepperoni, mozzarella and provolone, while spumone was a popular dessert, and variations of minestrone abounded. During the 70s and 80s, many Italian-inspired regional dishes became popular in America -- Eggplant Parmigiana, Fettuccini Alfredo, Penne alla Vodka, Shrimp Scampi, Chicken Piccata, Chicken Cacciatore, Steak Pizzaiola, Osso Buco, Veal Marsala, Pasta Primavera, Fried Calamari, Saltimbocca, Caponata, Calzone and Stromboli. Grissini, semolina bread, risotto, broccoli rabe, arugula, radicchio, Gorgonzola, Parmigiano Reggiano, ricotta, olive oil, pesto, prosciutto, sun-dried tomatoes, pizzelle, cannoli, zeppole, torrone, gianduja, panettone and espresso were common additions to meals. The 90s heralded a mass influx of Italian ingredients and foods, with bocconcini, mozzarella di bufala, ricotta salata, fontina, Asiago, Taleggio, Grana Padano, Pecorino Romano, caciocavallo, mascarpone, ciabatta, crostini, bruschetta, focaccia, panzanella, polenta, gnocchi, pancetta, specialty pestos, black and white truffles, balsamic vinegar, extra virgin olive oil, dipping oils, pasta -- of all shapes, sizes, and colors, numerous pasta sauces, various types of pizza, cappuccino, flavored syrups, biscotti, tiramisù, granita and gelato. So far, the twenty-first century has brought more attention to frittata, timballo, panini, Insalata Caprese, Burrata, Arancini, homemade specialty pastas, flavored balsamic vinegars and oils, artisan breads and cheeses and, although not a food, but food related -- the barista.  

         

SUNDAY SAUCE

aka GRAVY

GREAT MOMENTS in ITALIAN FOOD HISTORY

 

1492 ... Christopher Columbus discovers the Americas .. Soon thereafter, foods like Potatoes  (Gnocchi), Tomatoes  (Sugo di Pomodoro), and Corn (Polenta) are exported from the New World to Italy.

1880s  ... The first 5 Million Italian Immigrants arrive in America and eventuall invent one of the the World's Best Loved Cusines "Italian-American"

1889  ...  Raffael Esposito invents Pizza Margherita in Naples, Italy honor of Queen Margherita ..

1891  ...  Florentine baker Artusi Pelligrino writes the first modern Italian Cookbook .

1905   ... America's 1st ever Pizzeria, Lombardi's is opened by Genaro Lombardi on Spring Street in New York .. Lombardi's Pizzeria is till there, and is the 1st and oldest Pizzeria in the United States ..

1906  ... Barbetta Restorante opens in the Theater District in New York .. It's still open and run by the founders daughter Laura Maioglio ..

1908  ... John's of 12th Street opens on East 12th Street in the East Village .. Charles Lucky Luciano would whack (Murder) someone outside the restaurant one day.

1917  ...  Alfredo di Lelio invents Fettuccine Alfredo at his restorante in Rome  .. Mary Pickford and Douglas Fairbanks eat it on their honeymoon in 1926 and love it, and spread the word back in Hollywood, and the word spreads. Within a year, a recipe for Fettuccine Alfredo is in cookbooks in the States . Fettuccine Alfredo becomes one of America's favorite dishes and is a bug part of Italian-American cuisine and is served in Italian restaurants all over America, where millions of dishes of it have been enjoyed by enthusiastic customers over the years. The recipe created by di Lelio is made with fresh fettucine egg noodles and the sauce is made by tossing butter and grated Parmigiano Reggiano together with the just cooked pasta. Italian restaurant owners in America make it a bit differently and their devoted customers just love it. In Italian restaurants in America the same fresh fettuccine egg pasta is used, but the sauce is different, it's made of heavy-cream and the grated Parmigiano Reggiano instead of butter and Parmigiano, either way is equally tasty.

     

AMERICA'S GREATS OLD SCHOOL ITALIAN RESTAURANTS

 

 

RAO'S

East Harlem , NEW YORK

   

 

JOHN'S

EAST 12th STREET , NEW YORK NY

Original DECOR SINCE 1908

   

 

GINO'S

Lexington Avenue , New York , NY

 

"Sadly, has closed, but it was one of America's greatest Italian restaurants ever, so we just want to keeps its memory alive. Basta!"

       

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