Recipe GINOS SECRET SAUCE

Is He Giving Away The SECRET ?

NOT !!!

SECRET SAUCE 

“SEGRETO”

    Tagliolini with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night, year-after-year. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the popular Chicken Parmigiano.

    Among all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele loved it. Some of the clients just happened to be, people like; Frank Sinatra, Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, and tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Oreganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.”     I used to go to Gino’s with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my brother Michael. But it was usually me and Cousin Joe, and if anyone else was tagging along as well. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on our first trip there. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice Bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tiramisu and a Chocolate Tartufo.

    So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, my famed Bolognese and more. I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret Sauce from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales are  _ _ _ _ _ _ _  and  _ _ _ _ _ _ _ _  added to a simple tomato sauce. That’s it! Basta ! The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

The RECIPE and "SECRET INGREDIENTS" 

For SALSA SEGRETA "GINO'S SECRET SAUCE are in SEGREO ITALIANO

by Daniel Bellino-Zwicke

SEGRETO ITALIANO !

Recipe for GINO'S SECRET

SALSA SEGRETA - CLICK HERE

The FORMER GINO'S

On Lexington Avenue, New York, NY

NOW SADLY CLOSED

GINO'S Was A FAVORITE 

of

FRANK SINATRA 

SUNDAY SAUCE

alla SINATRA

.

.

MEATBALL PARM MONDAYS

The MEATBALL PARM

MEATBALL PARM MONDAYS

   The Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American males most treasured things in life.  Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!

    No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well.  It’s just that the male of the species happens to Eat 5 Times the amount that Italian-American Women do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm, it deserves such adulation.  The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And ladies who make them, know how much it is loved, cherished even.

    Yes Italian-American ladies and girls like this thing called the Meatball Parm too, but they  don’t get quite as excited about this sandwich as the males do.  Meatball Parms are held  quite dear  to Italian  men. Yes, it’s a guy thing, and more specifically, an Italian Guy thing. Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and realm of food. Why? We’re Italian, that’s all.

     The Great Ritual of the Meatball Parm Monday and it ties to the Sunday Sauce. You make the Meatballs for the Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday.  However, on Saturday you are already thinking about  those Meatball Parms for Monday’s lunch.

   Yes Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead.  Every good Italian knows that when you go through all the effort and time it will take to make a  pot  of  Sunday Sauce,  that you don’t just make it  for  Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. It takes  time, effort,  energy,  and work to make  a  Sunday Sauce,  which  of course  is well worth it. You do not mind the work involved at all, for in the end, the “Rewards are Great.”A Sunday Sauce will yield, the beloved Sausages,  Gravy,  Braciole, succulent Ribs,  and Meatballs for Monday’s Meatball Parms.

    It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, is to keep  the sauce going,  and going  for  another day, even two.  And in those leftovers are the much Prized at Monday’s Lunch for, of course “Meatball Parms.”  Yes, the men love and need Meatball Parms on Monday,  for the Ritual  of the Meatball Parms of Monday  is  “Time-Honored” and enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.

    So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically  know to make sure they get  enough  ground meat to make plenty of  Meatballs that will last the  Sunday  Supper  as well  as yielding numerous left-overs for Monday’s Meatball Parms for Monday. The men, methodically make sure that there are enough leftover Meatballs for Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they set some Meatballs aside for the next days Meatball  Sandwiches. These sandwiches will make a dreaded Monday so much better. Think about?

    And if there are leftover Sausages? On Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage Sandwich.  Think ahead boys and girls, and Mangia Bene!”

by Daniel Bellino-Zwicke

Excerpt from SUNDAY SAUCE

SUNDAY SAUCE is Available in Paperback and Kindle Editions on AMAZON.com

CLICK HERE ! For SUNDAY SAUCE

SUNDAY SAUCE To INCLUDE SECRET SAUCE RECIPE

SUNDAY SAUCE For NOVEMBER 2013 RELEASE

WILL INCLUDE

 GINO'S SECRET SAUCE RECIPE

New York based Italian cookbook author Daniel Bellino Zwicke is set for a late November 2013 release of his latest book "Sunday Sauce" by Broadway Fifth Press ... Said to be include in the book are wonderful stories of Italian-American life; the people, the Food, the Kitchen, and rituals of the table. Featured recipes are of the famed Italian-AMerican Sunday meal, The Sunday Sauce, aka "Gravy," of which Daniel has include several recipe, including; Clemenza's Mob War Sunday Sauce "Gravy," DiMaggio Family Sunday Sauce Gravy, Sinatra Family Spaghetti & Meatballs, and the cherished Old School New York Italian Red-Sauce Restaurant "Gino's" of Lexington Ave.  (across from Blooming-dales, now closed after 65 years). Daniel will include a recipe for Gino's famed Salsa Segreta, "Secret Sauce" along with a multitude of Italian-American favorites. The book is quite wonderful, containing the best of Italian-America in recipes and colorful stories. We can't wait.

CARBONE OPEN For LUNCH

Breaking News

New York's Hottest Restaurant of 2013, "Carbone" is now open for Lunch .. Carbone, which has been serving dinner 7 nights a week since its opening in March, will now be open for lunch Monday - Friday along with Dinner 7 nights a week.

CLEMENZA'S MEATBALL SUNDAY SAUCE

Clemenza's Meatball Sunday Sauce

by Daniel B. Bellino

Is

NOW AVAILABLE on AMAZON.com KINDLE

Clemenza's Meatball Sunday Sauce. Wow, How is That for a Mouthful. A long awaited book and recipes of Godfather Caporegime Peter Clemenza is almost Here. Cookbook author Daniel B. Bellino (aka daniel Bellino-Zwicke) is about to release has latest, "Clemenza's Meatball Sunday Sauce, filled with wonderful stories of Italian and Italian-American Food, movies, Mobsters and more. Yes, the long awaited recipe of Fat Clemenza's Godfther Mob War Sunday Sauce, "Some Call it Gravy."

Daniel doesn't let us down with this one, as usual with his signature style on the history and current events of Italian-American New Yorkers, their Food, the people, their habits, and wonderful rituals of the Italian-American Table and Kitchen. It's all here, including; great recipes for 3 wonderful Sunday Sauce Gravys, Meatballs, Pasta Fazool, Goodfellas Veal & Peppers, Mussels Marinara, and even the never before publish Gino's Secret Sauce (Salsa Segreta)

And as a Celebration of Mr. Bellino's latest book, it will be released for a limited time only and to the first 5,000 people to gab it, at the insane bargain price of just .99 Cents on Amazon and only on Amazon Kindle ... They say the Secret Sauce Recipe alone should be selling for $100 a pop, but Daniel, as a gift of gratitude to those who have been supporting him, and to get the word out to new friends is offering "Clemenza's Meatball Sunday Sauce," for less than a Buck. "We love it and think that's great." So check it out, it's quite the wonderful read.

Article by Anthony Roma

SUNDAY GRAVY PASTA SAUCE WORLDS MOST EXPENSIVE

SUNDAY GRAVY

$35.00 A JAR

The  WORLD'S MOST EXPENSIVE

ITALIAN JARED PASTA SAUCE

Mamma mia! That’s a lot of money to mangia.

At $35 a jar, Sunday Gravy is the most expensive pasta sauce in town — and the price tag is giving some people agita. “You’re kidding me, right?!” belched one Facebook poster. “Who in their right mind would pay $35 for sauce?”

The ruby-red delicacy costs far more than celebrity blends made by Mario Batali ($7.80), Lidia Bastianich ($6.80) or Rao’s ($8).

And it’s more than double the $16 for a plate of pasta with meat sauce at Eataly’s La Pasta or even a $22 penne with veal and pork ragu at Il Buco.

IF YOU THINK THIS IS An ABSURD PRICE and WANT TO MAKE YOUR OWN TASTY ITALIAN SUNDAY SAUCE GRAVY alla CLEMENZA alla FRANK SINATRA

GET YOURSELF A COPY of DANIEL BELLINO-ZWICKE'S AWESOME BOOK

"La TAVOLA" ITALIAN-AMERICAN NEW YORKERS ADVENTURES of THE TABLE

With MANY GREAT RECIPES INCLUDING SUNDAY SAUCE alla CLEMENZA, THE WAY FRANK SINATRA LIKED IT ... MANGIA!!!

IF YOU MAKE THE SUNDAY SAUCE GRAVY RECIPE in "La TAVOLA" IT WILL COST YOU ABOUT $35 to $40 to MAKE a LARGE BATCH THAT WILL FEED ABOUT 20 PEOPLE or MAKE 20 SERVINGS of SAUCE WITH PASTA and SOME MEATBALL PARM SANDWICHES ... YOU'D HAVE to BUY 5 JARS of SUNDAY GRAVY The WORLD'S MOST EXPENSIVE JARRED PASTA SAUCE, COSTING YOU ABOUT $175 .. If you MAKE YOUR OWN SAUCE YOU WILL SAVE ABOUT $130.00, YOUR SAUCE WILL BE BETTER, IT'S MORE FUN and YOU CAN GET A GREAT NEW ITALIAN FOOD BOOK (La Tavola) To BOOT .. BASTA!

BEST MEATBALLS IN TOWN "NEW YORK TOWN"

The big question? Where to get the Best Meatballs in town, the town of New York City? I can easily answer that, and "It's Not The Meatball Shop" which no self-respecting Italian would be caught dead in. Not more than once anyway. Once to check it out. It's OK, but it's a rip-off and if you're looking for any kind of Italian feel, as the Big Boys would say "Fugg-etta-bout It!!!" The Meatball Shop is for non-Italians, those not fortunate to have a mother, Nonna, and Aunts that make Meatballs that would blows those of The Meatball Shop right out of the water. My Nonna, Aunt Fran, Aunt Helen, "the Best Meatballs you could ever wish to Imagine." But poor you if you're not Italian and you have to go to such a poor substitute as The Meatball Shop. If you really want great meatballs, The Best In New York as-a-matter-of-fact, go to where the late Great Frank Sinatra went, and head over to West 56th Street to Patsy's ... It was Frank Sinatra's all-time favorite. He ate there many times over the years. Patsy's is wonderful, with; great ambiance, real Italian American Food, The Best Meatballs in Town, and the spirit of one Francis Albert Sinatra, "Frank."

READ ABOUT 

ITALIAN-AMERICAN NEW YORK

FRANK SINATRA

adn HIS

FAVORITE FOOD

In 

Daniel Bellin-Zwicke's

"La TAVOLA"

Available on Amazon

"Yes PATSY'S Was My

All-Time FAVORITE Restaurant.

And if You Want to Make The Kind of Italian Food

That I Liked, Check Out La TAVOLA by One of My

Greatest Fans Daniel Bellino-Zwicke. Basta!"

ITALIAN AMERICAN

WHAT is Italian ... ITALIAN-AMERICAN




    There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American
food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an
 Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.
   Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken  or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.
   Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.
  Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"
   Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici  and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American  food (Cuisine).


"to be Continued"


by Daniel Bellino Zwicke

TRIPPA, TRUFFLES & SAUVIGNON

The GREATEST SUMMER TRUFFLES EVER!!!

 We had another great plate of "Taglierlini with Truffle" the other day at Bar Pitti. The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the "White Alba Truffles" of the Autum and Winter Season. It was quite funny when my friend Pat "P" and I took owe first bites, i said, "Patty Boy," these Truffles are as good as the "Whites." He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were "Stupenious" this year. "Just as good as the White Truffles." We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute "Bargain." We had a plate of Vitello Tonnato and "Trippa Fiorentina." both were tasty as ever. If you haven't had any of the Norcia Summer Truffle, run on down to "Bar Pitti" and get a plate. "they're Amazing!!!!" We drank a bottle of "Macari Sauvignon Blanc," as everyone seems to be doing these days and we were as "Happy as Peas in a Pod." by Daniel Bellino Zwicke Watch for Daniel Bellino Zwicke's upcoming book, "La Tavola" to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of Italian-American New Yorkers.

"Me & My MUFFALETTA"

CENTRAL GROCERY

NEW ORLEANS

One of The World's Great Sandwiches

NOTE : 

The Muffaletta at The Central Grocery is one of the World's Great Sandwiches. "It's really awesome," and a Must Have when in the great city of New Orleans, LA .. Be warned that the owner of the place is one of the most miserable SOBs you could ever want to run across. He's quite Horrible, but don't let that deture you. The Sandwich is worth having to deal with the A-Hole, who should be jumping for Joy at the fact that he married into this business that was created by his Wife's grandfather, and he's benefiting from his good fortune. You thingk the SOB could smile once in a while. "Forget about it" !!!

Anyway, deal him. Order your Muffuletta. Pay for it. Get it, then quietly sit down at the counter and Enjoy.