Dom DeMarco DiFara Pizza

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The Great Dom DeMarco

Master of Pizza

GREATEST PIZZA MUSIC EVER

"WATCH THIS VIDEO and GROOVE"

Video by Daniel Bellino Zwicke

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The TEMPLE of PIZZA

DiFARA PIZZA

Circa 1960s

Avenue J Brooklyn , New York

The HISTORY of DiFRA PIZZA

The RAGU BOLOGNESE COOKBOOK

DOM GETS a HAIRCUT

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GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FRoM MY SICILIAN NONNA

by Daniel Bellino "Z"

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The LATE GREAT JOSH OZERSKY

In Defense of DiFara Pizza

"JEFFREY STEINGARTEN DOESN'T KNOW SHIT" !!!

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#TheRestaurantGuy #Love s #NewYorkPizza #PASTA #Burgers #Steak s and #CHOPS #PIZZA #Lasagna #SPAGHETTI #MEATBALLS and #ITALIAN #SAUSAGE #BRACIOLE #SundaySauce #RAGU #BOLOGNESE #RAVIOLI #ChickenPARM #VealPARM #CHOCOLATE #CANDY #Burgers #Cheeseburger #TACOS #Burritos #MexicanFOOD #ChineseFood #Yummy #FOOD #MinettaTavern #ShakeShack #Pizzeria #AmericaBestPIZZA 

#TheFoodGuy #FoodGuy #DannyBolognese #ItalianFood #RedSauceJoints serve #RedSauce #MARINARA #SAUCE #DomDiMarco #DiFaraPizza #Tottonnos #JohnsPizza #GreenwichVillage #L&BspumoniGardens #BrooklynPizza #BROOKLYN #NEWYORK

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Avelino Pizza at Macari Vineyards

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The State of The Art Pizza Truck

 

AVELINO PIZZA

 

by Edward Macari

 

At MACARI VINEYARDS

 

Mattituk, New York

 

 

 

 

 

EDDIE MACARI

 

MAKING a PIZZA MARHERITA

 

at AVELINO PIZZA

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PIZZA DIAVOLA

 

PIZZA MARGHERITA

 

 

AVELINO PIZZA

SPECIAL PIZZA of THE DAY

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Butternut Squash with Wild Mushrooms and Mozzarella

"Yummy" !!!

AVELINO PIZZA at MACARI VINETARDS

Left to Right :  Author Daniel Bellino-Zwicke  , Pizzaiolo Edward Macari

Thomas Macari and President of Macari Vineyards Joseph Macari Jr.

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Do You Call It GRAVY or SAUCE ???

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The Great Debate, is it GRAVY Or SAUCE ???

What do you Call it?

 

ITALIAN AMERICAN

by Catherine Scorsese

  GIA Says : It’s interesting to me that people who call it “gravy” believe that the people calling it “sauce” must only be those who came as immigrants later and that “sauce” is a newer term. Not in my estimation. My grandparents from Italy only spoke Italian, came over in the 20’s and their families called it “SAUCE” no matter if there was meat in it or not. Sundays was always meat in it the “sauce” and on Weds, leftovers, less meat or no meat at all. They lived in the Cobble Hill area of Brooklyn and Park Slope respectively as the children (my Father) became adults. We NEVER said “gravy” and I never heard the term “gravy” until I was much older and it became grounds for a silly argument. I am a second generation Italian American and all my Aunts and Uncles called it “Sauce” regardless if it had meat in it or not. Sometimes it was just a marinara w/out meat but it was always referred to as Sauce on Sundays and Weds. Sundays were characteristically special when you had the relatives over and there was plenty of meatballs and sausage and lets not forget the cheese!! In our house it was always ROMANO on the table. Left overs were eaten on Weds and the meat was either gone or a bit more was added to it usually in the form of ground beef. Many times we ate it without meat due to budget or just not being able to get to the butcher in time. Again, in my mind “gravy” has a completely different smell, consistency and color and sometimes has onions in it and is usually very salty. It;s usually white or brown flour based and goes over mashed potatoes, biscuits, liver etc.  

Cooking a Pot of SUNDAY SAUCE

or is It GRAVY ???

What Do You Call It ???

  ANDREA ANTANUCCI says :

  I’m “really” Italian-American and I get extremely annoyed when Italian-Americans call it gravy instead of sauce. Even more irritating is when the pretend to know how to speak Italian and pronounce Italian words incorrectly, almost always chopping the vowel off of the end. I feel Italian is the most beautiful of the romance languages and they make it sound horrible :-(   JAMES PASTO : Hi Andrea, thanks for your comment. I get your point, but as I see it, “gravy” is a term that somehow emerged as the preferred term for a lot of Italian immigrants to America. The usage is very widespread so it is ‘correct’ as far as they see it. We always called it “gravy” and to me this was one of the ways we distinguished ourselves as “Italians.” On the pronunciation of words: I don’t think it is a matter of pretense but of language adaptation in a new setting as well as the fact that many of the “Italian” words that resulted were originally dialectical forms and not standard Italian. I agree that Italian is a beautiful language and it is too bad many if not most Italian Americans lost it, but I think there is a certain charm to the Italian American “Italgish” that emerged. I don’t see it as a detriment to the Italian language but rather as its survival in a majority English environment under great pressure to give up all non-English forms. But that is my view….   CHELLE says : I agree, Andrea. I’m first generation US born, 1/2 Italian, who has been to Italy a handful of times. My grandmother born and raised in Italy, living there until her mid-20’s, called it sauce. I find it annoying when people here call it gravy. My grandmother made lovely gravies, from creams and wines, that were truly gravies. I dislike, even more, that I’m always corrected with “gravy” every time I say I’m making my grandmother’s sauce. The people correcting me have never been to Italy, let alone their parents and sometimes even their grandparents…they are 3rd and 4th generation to the US.  

We Know What New York Italian-American Author Daniel Bellino "Z"

Calls It ... GRAVY !!!

  JR in Rhode Island says :

  By my standards in good ol’ Italian-America Rhode Island, a gravy is a tomato sauce with meat, but not like a bolognese. The base of this gravy is made with braciole, pork, sausage, meatballs, and my favorite, chunks of pepperoni. Getting some color first on the braciole, pork, and sausage is a must, meatballs can be fried or baked separately then tossed in the gravy to finish cooking, and the pepperoni can just be tossed in as well. In addition, a proper gravy must cook for a solid 2-3 hours, then simmer for another couple hours. It needs that time to properly cook the tomatoes and get all that flavor out of the meats… so delicious. Also, it is typically made in big batches and freezes pretty well. Buon Appetito!  

CLICK to READ MORE ...

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New York's Best Cafes

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CAFFE DANTE

Macdougal Street GREENWICH VILLAGE

New York

100 YEARS OLD Next YEAR 2015

Is NEW YORK'S BEST ITALIAN CAFFE

Sadly CAFFE DANTE has closed after exactly 100 Years in Business

BEST ART in a CAFE

Caffe Reggio

photo Daniel Bellino-Zwicke

CAFFE REGGIO

Macdougal Street

BREENWICH VILLAGE

New York

For Great Art in a Cafe, You Can't Beat CAFFE REGGIO

in GREENWICH VILLAGE .. Caffe Reggio Boast

a Painting from The SCHOOL of CARAVAGGIO

and

a RENAISANCE BENCH From a MEDICI PALACE

Florence, Italy

Le COLOMBE

LAYFAYETTE STREET

Near ASTOR PLACE (8th Street)

East Village, NY

GREAT AMBIANCE & GREAT COFFEE

A Winning Combination!

STUMPTOWN COFFEE

at

THE ACE HOTEL

WORLD'S PRETIEST BARISTA

STUMPTOWN COFFEE

GREAT COFFEE & GOOD LOOKING BARISTAS

And A Great Hang in The Lobby

of The ACE HOTEL

photo Daniel Bellino-Zwicke

ABRACO ESPRESSO

NEW YORK'S BEST CORTADO

and

BEST OVERALL COFFEE

If 

A Bit Much on Attitude at Times ...

PORTO RICO COFFEE

BEST COFFEE in NEW YORK

WHY The HELL Would ANYONE Be DUMB

Enough to Buy COFFEE BEANS at STARBUCKS  For $12.95

When YOU CAN BUY NEW YORK'S BEST COFFEE

For 5 DOLLARS LESS At $7.95 a Pound?

Guess Some People are Just Plain DUMB ???

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CLICK HERE!

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CLICK HERE !

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AGITA by Nick Apollo Forte - Woody Allen

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NICK APOLLO FORTE

 

As LOU CANOVA

 

 

In WOODY ALLEN'S BROADWAY DANNY ROSE

 

 

 

 

 

 

 

NICK Sings "AGITA"

 

 

 

AGITAAgita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon Some people like their pizza Some people like a soffritt And others like hot pepper On everything they eat You hunger with a vuole To taste some baccalà And all of once you think "Well, I answer to cumpà" My lovely, lovely woman I hate to see her cry But when I start to mangia I get the evil eye My vuole's getting stronger Ah, to hell with my cumpà Then I get it from my woman Che te pozzan' schiattà Agita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon The tasty veal and peppers With linguin' by the side I know it gets confusing You just cannot decide But if you cross your cumpà There is not a place to hide So think about la panza With that little man inside Agita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon Agita, my cumpà in the panzon

 

 

 

 

 

 

 

"When I'm on Stage, I can Feel WOMEN Mentally Un-Dressing Me"

 

 

 

 

 

"Yeah I know Danny, STAR SMILE STRONG"

 

 

 

 

COOK The DISHES NICK EATS

 

ITALIAN CLASSICS Inside

 

SUNDAY SAUCE

 

 

 

 

 

"Danny , She's Like a MADONNA"

 

 

 

 

 

 

 

 

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Author Daniel Bellino Z Back to SICILY

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Author Daniel Bellino "Z"

 

at TEATRO GRECO , SIRACUSA

 

SICILY

 

 

 

 

 

PASTA al FORNO

 

at PALUMBO

 

AGRIGENTO

 

SICILY

 

 

CLICK HERE to READ More ... BACK to SICILY

"BEST CHICKEN EVER"

"SERIOUSLY" !!!

 

 

ROTISSERIE CHICKEN and POTATOES

 

at ROSTICCERIA PALUMBO

 

AGRIGENTO

 

GRANDMA BELLINO'S ITALIAN COOKBOOK

 

 

by Daniel Bellino "Z"

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Recipe Sicilian Veal Cosolette

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Ricette di Cotolette Siciliana

WATCH The VIDOE

HOW to MAKE SICILIAN MEAT CUTLETS

VEAL , BEEF , or PORK

COTOLETTE SICILIANA

The Finished Product

RECIPE

in GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

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John Travolta How to EAT New York Pizza

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John Travolta

Demonstrates the Proper Way to EAT NEW YORK PIZZA

HOW to EAT NEW YORK PIZZA VIDEO

JOHN TRAVOLTA

SATURDAY NIGHT FEVER

LENNY'S PIZZA

OUTRAGE !!!

HOW NOT to EAT NEW YORK PIZZA !!!

by NEW YORK MAYOR BILL DeBLASSIO

SACRILIGE 

SHAME on YOU BILL !!!

SUNDAY SAUCE

by DANIEL BELLINO "Z"

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BRAVO JOHHNY !!!!

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BRACIOLE

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BRACIOLA

with Pasta

Rolling The Braciole

Watch LINA Making BRACIOLA

Saucing the PASTA

adding BRACIOLA

RECIPE MAMMA DiMAGGIO'S BRACIOLA

That's JOE DiMAGGIO "S MOTHER

RECIPE in SUNDAY SAUCE

By DANIEL BELLINO "Z"

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Braciole

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Recipes from My Sicilian Nonna

PASQUALE Makes BRACIOLE

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PIZZA MASTER Dom DeMarco DiFara Pizza

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The MAESTRO DOM DeMARCO at WORK !!!

  Yes," Eating Pizza Made by The Maestro DOM DeMARCO Is a Religious Experience!

 

    Much has been said of the now famed Pizzeria (DiFara Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York  and Di Fara Pizza on Avenue J in Brooklyn are both otherworldly specimens  of some the Finest Pizza on other and the Undisputed Best Pizza in America.

    Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Fara Pizza, Dom DeMarco the Maestro of Di Fara's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

    Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.      And on to the religious experience of Di Fara, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe  People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza along with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds  chunks of Pecorino Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom's prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.     Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFara's. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Fara's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.   Daniel Bellino-Zwicke

     

DOM

     

SUNDAY SAUCE

 

by DANIEL BELLINO "Z"

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