Sunday, October 30, 2016

Espresso

ESPRESSO  
Espresso, the making, consuming and enjoyment of a properly made Espresso is another facet and time honored tradition of Italian-Americans and their culture. We do love our properly pulled Espresso. A properly pulled Espresso is a thing of beauty and refinement, and must be done just so. We can and do make Espresso in our homes with either a Neapolitan or Moka brewing device, and now these days, there are any number of expensive new-fangled home espresso makers, more on that later.
Some might be surprised but the great art of the perfect Italian Espresso has been around for just about 110 years. Yes Italians drank Espresso before that, but it was only developed into a “Fine Art” that it is today, just a little more then a hundred years ago or so when Luigi Bezzera developed the first Espresso Machine that we know today. After this landmark in Espresso history, the consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars popped up everywhere all over Italy. These Espresso Bars were places to have an Espresso and socialize. And in Italy, there is a whole act and ritual to going to an Espresso Bar for your habitual morning coffee. And it’s not just for the Espresso but some socializing, a bit of chit-chat, gossip, political talk, sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso is quite ritualistic in Italy, and is practiced by most, and in every corner of the country, on every other street corner in cities like; Rome, Bologna, Palermo, Milano, Verona, all over. And it is quite the sight to see, especially if you’re an American going for the first time. In caffes and bars in Italy it is at the stand-up Espresso bar where all the action takes place. When you go into a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and sit at a table, that Espresso will cost you an additional 50% or more than it will if you consume it standing up at the counter at the Espresso Bar. It’s a tax thing. The caffe owners are taxed on their tables and this tax gets passed on to the customer. Basta!
Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave their homes and are on their way to work, but they don’t go right from their house to their job. No they have to have an Espresso and the ritual of the Espresso and some Chit-Chat (BS) with a quick stop at their favorite local caffe. They might leave their house then go to an Espresso Bar near their home before going to their job, or they may head to their job, then get an Espresso at a favored caffe near the work-place. They might even do both, get an Espresso in their neighborhood before heading to work, then stopping at an Espresso Bar close to their workplace before bopping into work.
     Well, that’s the way they do it in Italy, quite a ritual and amazing to see. In America, Italian immigrants to cities like New York, Boston, Providence, and Philadelphia opened Social Clubs that served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette Toast, and Cannoli that they bought from a nearby baker. These Social Clubs which sprung up in neighborhoods like the Lower East Side of New York or what is now called Little Italy, in Boston’s North End, and San Francisco’s North Beach. These Social Clubs (Caffe) were primarily of and for the working class, and were for Italians. The clubs were for Italians, and people of other nationalities did not go into them unless they were brought in by an Italian guy from the neighborhood. And that’s the way it was back then.
 
 
 
Espresso e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our meal, and it moved on to coffee and dessert, this was quite a sight that brings back nice memories for me to this very day. And it was a wonderful ritual, and unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was anything but Espresso (Fast) at Bellino Family meals, as is with millions of Italian-American families over the years. No, this was no quick hit-and-run affair. The coffee and dessert course at our family gatherings was the longest portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit around the table, we (the Kids) would too, but we would go back and forth, cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso. The table was laden with all sorts of goodies; Cannolis of course, one or two different cakes, and an assortment of Italian Cookies and Pastries (Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop Showcase, “I kid you not!”
The table full of my aunts and uncles was a wonder. They’d sit around drinking coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip, this-that-and-everything. My uncle Frank who was the Ring-Leader could have solved all the Worlds problems, right there at that table, filled with Cannoli, Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and a “Bundle of Joy,” all over Espresso.
Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all Italians) could make Espresso in their homes. The Neapolitan is a two-piece device whereby, you fill the bottom of the vessel with water, the ground espresso goes in the middle and you screw on the empty top. To make Espresso with the Neapolitan you put the device on the stove over a flame with the piece filled with the water on the stove. The water heats, and when it comes to the boil, you turn the flame off, flip the vessel over so the hot water is at the top and will then drip down through the ground coffee to make the Espresso. The Espresso is not as good as that you’d get at a caffe or Espresso Bar with a large machine, but it’s good enough, and adding a little shot of Anisette is never a bad thing, something my Uncle Frank always did. This is called a Caffe Corretto, the act of adding a few drops of your desire liquor into your espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette. Basta.
 
 
My NAPOLITAN
I Bought in NAPOLI 1987
 
As a child it was always something to see, watching Aunt Fran or Aunt Helen go through the pleasant little ritual of making Espresso in that curious looking contraption, the Neapolitan. As I said, it always intrigued me, and when I took my first trip to Italy and was in Napoli walking through a street market and spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy, and a way to bring Italy into your own American home. Doing so, brings back beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of Italy. If you can’t be there (which is a shame), then bring Italy into your home. And that is what we do, every time we sit down to a meal, a glass of wine, or a simple little cup of Espresso, “we bring Italy home.”
 
 
 
ESPRESSO is Excerpted from Daniel Bellino-Zwicke 's  SUNDAY SAUCE
 
 
SUNDAY SAUCE  - When Italian-Americans Cook is Available in Paperback & Kindle
on Amazon.com
 
 
 
Cannolis Were Always on The Table
 
 
And a Bottle of Anisette
 
 
SECRET ITALIAN RECIPES
 
 
 
 
 
 
 
 
A MOKA POT
 
For Making Espresso
 
 
 
 
 
Toto & Peppino 
 
with a NAPOLITAN
 
in
 
The BAND of HONEST MEN 1956
 

New York Marathon PASTA NIGHT

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SPAGHETTI & MEATBALLS For PASTA NIGHT

Try TRATTORIA MONTE'S, GREENWICH VILLAGE  .. NEW YORK

or get a Great RECIPE in SUNDAY SAUCE


SPAGHETTI MEATBALLS For MARATHON SATURDAY


  New York's Biggest Pasta Night of The Year is Here! Tomorrow, Sunday November 3 is Marathon Day in New York 2013 ... There was "No New York City Marathon" Last Year a result of Hurricane Sandy .. After much discussion the New York Marathon 2012 was cancelled. A couple "No Good Bastard Brothers" Bombed The Boston Marathon this past April 15, killing 5 and injuring more than 280 .. This years New York Marathon will Salute the victims of The Boston Marathon Bombing and pay tribute to survivors and victims of Hurricane Sandy.     Enough of the sad News, tonight is Pasta Night in New York. It is a annual tradition for people running th marathon to have a nice Italian Pasta Dinner the night before the Marathon, on Saturday evening in order to "Carb Up" for energy to run the grueling 26 mile race. Yes the Pasta and Maccheroni wil be flowing at Italian Restaurants all over New York this evening. Little Italy on Mulberry Street will be all a-buzz with activiy, "Runners Eating Pasta." Some of New York's best Italian Restaurants with great plates of pasta are; Bar Pitti in Greewnich Village, Monte's Trattoria Greenwich Village for those runners staying at Mid-Town Hotels, Elio's on the Upper East Side, and Emilio Balato on East Houston Street .. Marathon Runners we "Salute" and wish "Bon Appetito" ! Mangi Bene! Mangia la Pasta!




LOOKING For GREAT PASTA RECIPES ???

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GET SUNDAY SAUCE !!!

ITALIAN-AMERICA'S Best PASTA SAUCE recipes




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Popular ITALIAN PASTA JOINTS Like BAR PITTI

& MONTE'S TRATTORIA

pack them in, Downtown in GREENWICH VILLAGE


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Monte's ... 97 Macdougal Street, Greenwich Village NEW YORK




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Chef PIETRO MOSCONI of MONTE'S TRATTORIA
with just Two of His MANY FANS

"MANGIA BENE" !!!






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RIGATONI "SATURDAY MARATHON PASTA NIGHT"









. ..
NEW ITALIAN COOKBOOK


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Daniel Bellino-Zwicke 
has a New Forthcoming Cookbook

MANGIA ITALIANO

Slated for late 2016 Publication 







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GREAT PASTA RECIPES "La TAVOLA"   

by Daniel Bellino Zwicke .. On AMAZON.com








http://greenwichvillageitalian.com/2013/11/01/sopranos-at-la-tavola/.

Saturday, October 8, 2016

Keith McNally Created Meatpacking District New York

 
Keith McNally created the Meatpacking District? Yes Boys and Girls, I've been saying this for years. Never heard anyone else make this statement that I've been saying for the past 10, 11 years or so (remember where you hear this FIRST, Me! Daniel B Z), Keith McNally created the Meatpacking District! Well pretty much to what it is today, the booming, hip neighborhood of Trendy Restaurants, Trendy Designer Boutiques, Clubs, Hip and Cool Boutique Hotels, an Apple Store, The Chelsea Market, this that and every other thing, Keith did it. Well with a little help from Eric Goode and the Maritime Hotel which sprung up around the same time. The Maritme Hotel a Hip and Cool Boutique Hotel created by nightclub empressario Eric Goode of Area, on of New York's coolest and longest lived Night Clubs (I had many a great time there), MK, and The Bowery Bar, Eric is now partner in The Bowery Hotel, The Maritime, and other projects. Yes Eric helped create "The Meatpacking" but it was mostly Keith McNally once he opened the doors of the venerable restaurant Brasserie/ Bistro "Pastis" Even before, as Keith always gets 12 to 18 months advance publicity, once he obtains a space, has a concept and before "Bolt # 1" goes into the place, New York Magazine, The New York Times, Daily News, the Post, Time Out, and the entire restaurant, food, and social press are all over the story, "Keith McNally's Latest Restaurant" (place). 
    I've said it befor, and I'll say it again, "Keith McNally makes neighborhoods. He made two neighborhoods that were previously nondescript, boom, spring trendy restaurants and shops, increase real estate values, and spark "The Cool Set" to move in. Yes he has, first with Tribeca and his opening and huge success of the Odeon way make in the early 80's, and now in the 21st Century, Mr. McNally Created and Made The Meatpacking District of New York Hot, Cool, trendy, the "Place to Be and Be Seen In." The neighborhood is booming. Since McNally opened Pastis way back in 1999, the neighborhood has seen tremendous growth, spawning the Hugely Sucessful "Hignline," The Ganesvoort Hotel, Soho House, The Standard Hotel, an Apple Store, other hot and hip restaurants, Nightclubs, and a slew of expensive designer boutiques like; Stella McCartney, Alexander McQueen and others, "Everyone wants to be in the Meatpacking District and it's largely due to Keith McNally and his fine French Bistro/Brasserie "Pastis."
    Yes, there were others before Keith, but the neighborhood did not explode until McNally's arrival. Florent was the first great pioneer, way back in 1985, a good 13 years or so before McNally opened Pastis. Florent  Morellet was a wonderful 24 Hour Bistro (Diner)  "Florent" on Ganesvoort. Yes Florent was way ahead of Keith in terms of when they opened their respective restaurants in the Meatpacking District of New York which was just that, New York's Meatpacking District filled with a hundred or so commercial Meat Purveyors. Floent operated for a dozen years or so before any restaurant of great substance moved into the area. Florent was the King of The Meatpacking District and had no competition in terms of any other hip restaurants in the area. Relatively anyway. But the district never boomed under Florent's rule of the district, that happened after Keith Mcnally moved in with the opening of Pastis in 1999. Eventually, after more than 20 wonderful years in operation of "Florent" Florent Morelett lost his lease to another "Greedy Landlord" wanting insanely high over-inflated rates for their properties. The Original King of The Meatpacking District Florent Morelett was booted out. And now Keith. What? Yes, Keith Mcnally and his Bistro Pastis that created the boom of the Meatpacking Distric, The Highline, The Standard and Soho House Hotels, an Apple Store, Alexander McQueen, and Stella McCartney, this man may lose his lease, and New York and the Red-Hot Meatpacking District may lose the man and the place (Pastis) that made the neighborhood. "We may lose Pastis."    Yes Keith McNally creates Neighborhoods. he makes them boom, and makes them Hip and Cool simply by opening one of his great restaurants in a floundering un-hip hood. Case in point, Mr. Mcnally made Tribeca "hip" with the opening of the ODEON way back in the early 80's with The late great Patrick Clarke at the helm of the Odeon Kitchen (1 of New York's most talented Chefs of All-Time), and Keith McNally made The Meatpacking District what it is today with the opening of "Pastis." What's next Keith?
 
Daniel Bellino Zwicke
soundym
        .

The OLD FASHION COCKTAIL





A Classic OLD FASHIONED Cocktail



An Old Fashion and New Orleans. Two things I Love dearly. And drinking Old Fashions in New Orleans and Bourbon Old Fashions to be more specific is a favorite pastime of mine, especially at such fine Bars as Napoleon House, The Long Bar at Tugacque's, or at Arnaud's and Galatoire's.

The first thing i order from my waiter at my beloved Galatoire's is a Bourbon Old Fashion. They make them perfectly here, muddling an Orange Slice with sugar, Maraschino Cherry, Soda, and Angostura Bitters before filling the glass with Ice and adding my Bourbon. The waiter brings my Old Fashion and I'm in Heaven. I'm at Galatoire's in New Orleans. It's one of my favorite restaurants in the World. I have my drink, sitting in the main dining room looking the menu over. "Oh Bliss."

What to have for lunch. Shall I get a Gumbo, Raw Oysters, or Oysters Rockefeller to start? Decisions, Decisions! And my main Course? Trout Almondine, Shrimp Clemenceau, or Filet Mignon topped with Fried Oysters and Hollandaise. Think I'll go for a Cup of Gumbo, followed by the Oysters Rockefeller, and Trout Almondine for my main. They should go with my Bourbon Old Fashion quite nicely.

What, "No Wine with Your Meal," you ask. knowing what a Wine freak I am.
"No, not in New Orleans my friends." I do not drink Wine in the Crescent City. It's all pretty much Cocktails when I'm down there, maybe a Beer or two, but no Wine what-so-ever in New Orleans for me. Hey it's the way to go in New Orleans. That's what you do down there, Cocktails are preferred throughout the meal over Wine. And that's fine by me. It just seems to go better. My Bourbon Old Fashion and all the fine Creole Cuisine. I Love it.

So, if you're ever down there, in that wonderful city on the Mississippi, New Orleans, go to Galatoire's, Antoine's, Arnauds's. Order yourself a nice Lunch or Dinner, and don't forget to get a coupled Bourbon Old Fashions to go with your meal. It's a match made in Heaven, Creole Food and an Old Fashion in New Orleans, Louisiana. "Do it."


by Daniel Bellino Zwicke





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Customers Enjoying their Cocktails at NAPOLEON HOUSE


NEW ORELANS

"Pimm's Cup or Old Fashions Cocktails" ?





The BAR

At NAPOLEON HOUSE

NEW ORLEANS

LOUISIANA












The BIG LEBOWSKI COOKBOOK






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New York 's Best Pizza

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TOTONNO'S PIZZERIA NAPOLITANO
Coney Island, BROOKLYN New York






 
THE GREATEST PIZZA in All of AMERICA
DiFARA PIZZA, Brooklyn New York





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The MASTER of PIZZA   Dominic DeMarco


DiFARA PIZZA Brooklyn New York





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John'sPizzeria


GREENWICH VILLAGE  New York















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New Book
from Best Selling Author Daniel Bellino

MANGIA ITALIANO

Memories of Italian Food

Due for October 2016 Publication
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Sinatra Favorite Italian Food


    

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FRANCIS ALBERT SINATRA











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FRANK

and Daughters NANCY & TINA

with FRIENDS

at JILLY'S

NEW YORK





  Frank Sinatra, both the greatest singer and greatest entertainer of the 20th Century. No question. Sinatra was a legendary icon whose star still shines bright. He was a musical icon, celebrity, international personality, and to millions of Italian-Americans he was our own, a paisan. Frank was an Italian-American whose ancestry is from Genoa on his mother's side of the family and Sicilian on his father's side. And being Italian, Frank loved the food he grew up with, Dolly made a mean Marianara Sauce as well as Meatballs and the all-time Italian-American favorite Sunday Sauce (aka Gravy). Frank loved the food of his childhood; the Spaghetti & Meatballs, Stuffed Artichokes, Pasta Fazool, Frittata, Eggplant Parmigiana and all the usual suspects of the Italian-American table. It's a well known fact that Frank's favorite restaurant was Patsy's on 56th Street in New York ... When Frank went to Patsy's his favorite dishes were Calms Posillipo and Veal Milanese with a nice plate of Spaghetti Pomodoro in-between, and maybe a slice of Cheesecake to finish if Frank was in the mood.  



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FRANK'S FAVORITE RESTAURANT


Patsy's 56th Street, NEW YORK, NY





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VEAL MILANESE 

and CALMS POSILLIPO .. Two of FRANK'S Favorites







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Frank tosses the Spaghetti







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Dean Martin with Frank as Sammy Davis Jr pours Frank a Jack Daniels








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Frank Sinatra dines with Marylyn Monroe






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Frank Sinatra with Lauren Bacall at 21 Club 


NEW YORK






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Gnocchi Pomodoro





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Frank Sinatra 's Egg Sandwiches





JILLY'S

Frank at Jilly's with friends and daughters Nancy and Tina ..
One of Frank's favorite spots when in New York was owned by one of his closest friends (and Bodyguard) Jilly Rizzo .. Jilly's served Chinese Food and Franks's favorite was their Chicken Chowmein .. Frank threw many parties there, eating, drinking, telling stories and what-not.
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Frank Eats a Donut






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GINO'S on Lexington Avenue was a Sinatra favorite ..





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A waiter and the famed Zebra Wallpaper of Gino's ..





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PJ CLARKE'S

One of Frank's favorite Bars ..

ONE FOR MY BABY

(And One More for The Road)

The CLASSIC BAR SONG

written by Johnny Mercer


Frank's most famous song of drinking song that tells his story 
of Lost Love and "The Girl That Got Away" takes place
at PJ CLARKE'S in Frank's heart.






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Learn How to Make SUNDAY SAUCE alla SINATRA
and SPAGHETTI MEATBALLS all SINATRA

Recipes in SUNDAY SAUCE by Daniel Bellino


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