Remembering Lanza s

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LANZasPAINTING

LANZA’S

Since 1904

Sadly closed in 2016

LanzaEASTvillage

Dining at LANZA’S

MANGIA BENE !

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LANZA’S Since 1904

The same year my Grandparents Giuseppina & Fillipo Bellino came to New York

from LERCAR FRIDDI SICILY ….

LANZAS

LANZA’S

DINING ROOM

1010 YEAR OLD MURALS of VENICE

NAPLES , PISA , ROME

LANZaINTERIOR

Inside Lanza’s

Painting of Founder MICHAEL LANZA’S

Who Immigrated to New York’s Lower East Side Sicilian Community and opened his resataurant LANZA’S in 1904  ….

LANZA’S Sadly Closed in 2016 and is Now JOE and PAT’S PIZZERIA

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LANZA’S

SICILIAN AMERICAN RESTAURANT

1st Avenue, NEW YORK NY

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Woody Allen famously used the restaurant to film a scene in his 1993 film, Manhattan Murder Mystery.  Characters played by Diane Keaton and Allen himself had dinner at an “Italian mafia joint” in New Jersey, which was actually Lanza’s.

One regular was Carmine “Lilo” Galante, who also frequented neighboring Italian haunts, John’s Restaurant and DeRobertis Pastry Shop  .  Galante’s family, the Bonanno’s, as well as the Gambino family, loved Lanza’s.  In fact, according to the NY Times, after Galante was assassinated in 1979, his funeral service was held at Lanza-Provenzano Funeral Home (owned by the same Lanza family) a few blocks down Second Avenue from Lanza’s, and the restaurant’s maitre d’ and co-owner at the time, Bobby Lanza, was also the mortician in charge of the service.

The Lanza name, however, is most notoriously associated with Joseph “Socks” Lanza, cousin to Lanza’s Restaurant owner Michael Lanza, labor rackateer, head of the Genovese crime family, and controller of the Fulton Fish Market during the 40’s and 50’s (from this alone, he received over $20 million in profits).  Although Michael Lanza never reached the crime status of his cousin or was part of organized crime officially, he did a little wheeling and dealing himself.  According to the NY Times, in 1976 he, along with two other men, was arrested for bribery, conspiracy, and gambling.  The men had paid over $18,000 in bribes to police officers for matters involving illegal activity at the restaurant.  No records indicate that the men served time.  Although now under new ownership, stepping into Lanza’s and ordering some Chicken Parm still feels like stepping into a vintage piece of East Village history.

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ROBERT DeNIRO in LANZA’S Shooting a scen for ANGEL HEART

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DeNIRO as LUCIFER

at LANZA’S with EGG

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MICKEY ROURKE with ROBERT DeNIRO at LANZA’S

LUCIFER’S EGG SCENE in the Motion Picture ANGEL HEART

Starring MICKEY ROURKE & LISA BONNETT

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Joseph Socks

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Michael Lanza

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DeRobertis Pastry Shop

1st Avenue ,  New York NY

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Inside DeROBERTIS PASTRY SHOP

A Favorite of  Charles “Lucky” Luciano , Joseph “Socks” Lanza ,  Carmine “Lilo” Galante , and numerous other Mobsters over the years.

We’ve already established that the mafia in the East Village liked their Cannolis and their veal scallopini.  This next bit of history is is consistent with that pattern.  Lanza’s Restaurant, located at 168 1st Avenue in a tenement built in 1871, was opened in 1904 by Sicilian-Italian transplant Michael Lanza.  It is rumored that in Italy he had been chef to King Victor Emmanuel III.  And this regal influence is definitely apparent in the kitschy interior of large painted murals of places like Mount Vesuvius and the stained glass windows.  These elements, along with the tin ceiling, are all original or very close to it.  Also original to this turn-of-the-century throwback: the customers.  According to an interview done by Eater, 90% of the patrons are long time regulars.

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Inside DeROBERTIS

Sadly closed in 2015 , after more than 100 Years serving Italians, normal citizens and Gangsters for so many years.

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JOHN’S

East 12th Street New York , NY

NOTE : JOHN’S is still in Business and Not Part of LOST ITALIAN NEW YORK

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MOB BOSS

CHARLES “LUCKY” LUCIANO

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Luciano grew up in the East Village (LES) of New York where he immigrated to with his parents at the age of 9 , from LERCARA FRIDDI SICILY, the same town the SINATRA FAMILY and Best Selling Italian-Cookbook Author DANIEL BELLINO “Z” hail from. And coincidentally Daniel Bellino worked as a Waiter / Bartender for 7 years when he was in his 20s …

Luciano frequented both JOHN’S and LANZA’S Italian Restaurants which have been around since the early 1900s. He also ate at Brunetta’s on 1st Avenue as well as the former La FOCACCERIA on the same block. La FOCACCERIA was a SICILIAN restaurant that sold Sicilian Specialties like (opened til 2010) the beloved sandwich of PALERMO called Pane Milza (Vastedda) along with Panelle, Arancini (Rice Balls) and Sfingione which is the true Sicilian Pizza … 

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RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino “Z”

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Above : NEW YORK TIMES HEADLINE of LUCIANO GENOVESE VALENTI SHOOTING

in Front of JOHN’S Italian Restaurant on East 12th Street

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Well Dressed Gunmen:

Vito Genovese and Lucky Luciano

On August 11th 1922 Umberto Valenti was having a plate Chicken Parmigiana. Some time around noon, Valenti and six laughing companions emerged from their lunch at John’s on East 12th Street. Walking eastward when smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charles “Lucky” Luciano, Masseria’s newest protégé was future Geovese Crime Family Boss Vito Genovese.

The Chain of Evenets Follows :
1.Umberto Valenti emerges from John’s of 12th Street. Lucky Luciano and another assassin open fire. 2. Valenti draws a revolver and is hit in the chest with a bullet. He staggers to a waiting taxicab and dies. 3. The gunmen shoot two innocent bystanders before disappearing into a tenement.

It was the coolest thing I ever saw. People were shrieking and running in all directions, and this fellow calmly fired shot after shot. He did not move until he had emptied his weapon. With blood spurting from his clothing, Valenti tried to raise up his pistol but his wounds prevented him from doing so. He made for a waiting taxicab, collapsing on the Northwest corner of 12th Street.”

Click Here o READ The NEW YORK TIMES ARTICLE from 1922

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CHICKEN PARM at JOHN’S

RECIPE in SUNDAY SAUCE

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Charles “Lucky” Luciano

Born SALVATORE LUCANIA 1897

Lercara Friddi , Sicilia

Parents imigrated to America in 1906 when Salvatore was just 9 Years Old

They settled in The LOWER EAST SIDE of MANHATTAN , NEW YORK NY

 

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UMBERTO’S CLAM HOUSE

Mulberry Street LITTLE ITALY NEW YORK

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MOB BOSS “CRAZY JOE GALLO” was Whacked at UMBERTO’S on April 8 , 1972

Gallo had arrived at Umberto’s shortly after 5 a.m. and, according to witnesses, was loud and happy. The party ordered house specialties such as scungilli, calamari and mussels. Wine was brought to the table.

Besides the Gallo party, there were nine other customers in the restaurant, which opened three weeks ago. The gunman entered through a side door and went directly to behind Gallo’s table.

The man, described as about 5-foot-8, stocky, about 40 years old and with receding dark hair, fired twice, striking Gallo in the left shoulder and, as the hood fell over, in the left buttock. Diapioulas drove for cover but was also hit in the buttock.

The killer calmly turned and walked out into Mulberry St. to a waiting car. Diapioulas apparently fired three times at the gunman. Other Gallo hoods ran to the street and began blasting at the car as it sped away.

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GALLO

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“GET THE VEAL, it’s the Best in the CITY”

AL PACINO , Sterling Hayden , and AL LITTERI

at LOUIE’S RESTAURANT in The BRONX

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The Restaurant used as LOUIE’S RESTAURANT in The GODFATHER

was The Old LUNA’S RESTAURANT on White Plains Road

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Italian restaurants have been thriving for so long in New York City, it seems strange to imagine a time when there were none.

That was just before Enrico & Paglieri opened on West 11th Street off Sixth Avenue.

“Countless people’s first Italian table d’hote meal was had here at this proudly immaculate place which, going and growing since 1908, now takes the underparts of three brownstone houses,” states 1948 restaurant guide Knife and Fork in New York.

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Learn How to Make SALSA SEGRETO

The RECIPE is in SEGRETO ITALIANO

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SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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PacinoCHRISMasGODFATHER

MICHAEL GOES CHRISTMAS SHOPPING  in NEW YORK

AL PACINO as Michael Corleone in Francis Ford Coppola’s

The GODFATHER

 

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Burgers Bone Marrow and Steaks at MINETTA TAVERN

My Latest Photo of Minetta Tavern

Macdougal Street

Greenwich Village , New York

Photo DANIEL BELLINO ZWICKE

READ about MINETTA TAVERN’S Famous BURGERS

BELLINO virsus OZERSKY

MINETTA BURGER virsus The BLACK LABEL

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The BADASS COOKOOK

LEARN HOW

To COOK PERFECT STEAKS

Reccipe

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I’m Back

 

MePiazzaPopoloROME

Me in ROME

2018

 

Hey Guys, “I’m Back!” Somehow I lost my password for my Dashboard that I run sever websites from, including Daniel-Bellino-Zwicke.com (this Site),  Big-Lebowski-Cookbook.com , Greenwich-Village-Italian.com , Vinyl-n-Vines.com ,  and NY-Foodie.com.

None of the Sites were down. They were all up and running, it’s just that I couldn’t get to the dashboard of each to make Post, so consequently there have’t been any posts on any of these sites for 3 months. I started a couple of New Sites in order to make posts, as I wasn’t sure if I would ever be able to get back on the sites, so I have another Author Website for myself at Daniel-Bellino-Zwicke . 

I also started a new site for Positano , and The Amalfi Coast . Please stay tuned, I will start posting again on all these sites.

Thanks,

Daniel

New York Italian Sfogliatella

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ANDREA PANSA
and a classic VESPA
AMALFI, ITALY 
on The AMALFI COAST
This is one of the most Beautiful Italian Bakery / Caffes
you’ll ever see in your life. They make all sorts of wonderful 
Italian Pastries, Cookies, Cakes, and of course SFOGIATELLE …
If you’re ever on the AMALFI COAST, check them out. They right by the
CATHEDRAL in the main square of AMLAFI … Mangia Bene !
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Classic Sfogiatelle
Italian-American New York’s favorite pastry? It has to be our beloved Cannoli from Sicily. Yes we Italian-American New Yorkers do love our Cannoli, but when it comes to our second favorite it another crispy treat, this time from the Amalfi Coast in the Southern Italian City of Napoli (Naples). Yes we do love our  Sfogliatelle all crucnchy crispy and filled with sweet lemon flavored ricotta cream to complete its lovely taste. Yes the Cannoli may be number one, but it’s not everyone’s absolute favorite, though they may love it, if forced to pick one over the other, some would go with the much loved Sfogliatelle a pastry invented by Nuns in The Convent of Santa Rosain the smal town of Conca dei Marini on The Amalfi Coast of Italy.
Most people associate this tasty Italian Pastry the Sfogliatelle with the city of Naples, and tey would be right in doing so. But if they thought it was invented in this city they would be wrong, for as we have just stated it was invented on the Amalfi Coast at the Convent of Santa Rosa. This being said, as this pastry is wonderfully delicious and loved by millions, and with Napoli being the capital city of the region, Naples has adoted the pastry as its own, and more Sfogliatelle are consumed on a daily basis in Naples than in any otherr place. The on Earth including New York , and they make such good ones there, New York Italians and all citizens of The Big Apple associate the pastry with Naples. All this beng said,  just go out and get one and enjoy for lucky for those of us who live in New York, we have many fine Italian Pastry Shops that make Sfogliatelle every bit as good s you get in Naples or on the Amalfi  Coast of Italy.
That’s Sfogliatelle alla New Yorkese. Basta !

 
LEARN HOW to MAKE SFOGIATELLE at HOME
This is a GREAT VIDEO  …. WATCH IT !
 
 
It is a typical cake of the Neapolitan pastry tradition, a sin of gluttony that everyone should enjoy once arrived in Campania. It has a classic shell shape, fragrant in the mouth with a soft and delicious filling, garnished with pastry cream and raspberries…have you understood what we are talking about? The Sfogliatelle Santa Rosa, of course. An inviting-looking sweet rich in tradition, that contains within it the secrets of a distant history.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the  Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the Sogliatella Riccia.
 
 
 
 
 
 
 
SFOGLIATELLE SANTA ROSA
 
 
 
In the 18th century a group of cloistered nuns at the Santa Rosa convent in the town of Conca dei Marini combined ricotta, candied fruit, Lemon Zest, and semolina in a shell shaped puff pastry and thus a culinary star was born. These nuns, as many in the area, invented the dish to avoid throwing away excess ingredients, never expecting to create such a culinary sensation.  The traditional version of Sfogliatella is served ‘riccia,’ named for its curly appearance and crunchy texture.  As legend has it, this version was difficult to eat for people who had no teeth (dental hygiene was less than spectacular in the days of Bourbon rule), so local bakers invented a ‘frolla’ or smooth version.  Both are delicious, but the orginal ‘riccia’ version will always reign supreme. 
 
Many of Italy’s iconic pastries originated in medieval convents. Nuns would rise early and bake my candlelight, ready for the early morning customers who would purchase them hot from the oven and passed through a grilled window. Some time around the year 1700, a sister at the Santa Rosa convent in Conca dei Marini mixed together some flour and ricotta cheese and shaped it to resemble a monks hood as it would fall against his back.
The recipe for the Santa Rosa convent’s signature sfogliatelle pastry may have been passed beyond the walls of the cloister by a nun to her nephew. Sfogliatelle later appeared in the the fashionable pastry shops of the Via Toledo in Naples. The shape was simply inverted to resemble a seashell, a popular design motif for Rococo Naples which was then the densest and most sophisticated capital in Europe. 
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My Two SFOGIATELLE SANTA ROSA I had in NAPOLI
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In the two days I was in Napoli in June of 2015, I had Sfogiatelle both days for breakfast and tried Sfogiatelle in about 5 different places in Naples as well as eating them everyday in my fabulous 3 breakfast meals at Villa Maria in Minori. As Cannoli are to Sicily, Sfogiatelle are of Napoli and the Amalfi Coast of Italy. Get an Espresso and a Sfogiatelle in Napoli or at Pansa in Amalfi or at Gambardella in Minori and you’ll be in Heaven.
Basta !
 
 
The WORLDS BEST BREAKFAST !!!
VILLA MARIA AGROTURISMO
MINORI , ITALY
 
 
This is the amazing Breakfast I had everyday for the 3 wonderful days I spent with Maria and Vincenzo Manzo at there delightful Agroturismo VILLA MARIA in MINORI on The AMALFI COAST of Italy. Coffee, fresh Cherries, an Apricot, Maria’s awesome Lemon Cake, Coffee, toast and Vincenzo’s homemade Jams. “It was absolute Heaven.”
 
 
 
Inside the Fabulous ANDREA PANSA CAFFE / PASTICCERIA
 
 
Amalfi Italy
 
 
Some Recipes from The AMALFI COAST
COOKING ITALIAN
GREATEST HITS COOKBOOK
 
PASTICCERIA CAFFE GAMBARDELLA
Minori, Italy
One the great Bakery / Caffes in all of ITALY !
 
 
 
 
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SUNDAY SAUCE
by Daniel Bellino “Z”
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A LOBSTER TAIL
 
A SPIN-OFF of The SFOGLIATELL
 
Larger and Filled with Whipped Cream Folded
 
into PASTRY CREAM
 
Yummmm !!!
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PnasaSFOGLITELL
My ESPRESSO and SFOGLIATELLE
ANDREA PANSA PASTICCERIA
AMALFI
May 2018
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New York Italian

 

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11faicco

 

FAICCO’S

Bleecker Street

GREENWICH VILLAGE

 

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FLORENCE ITALIAN MEAT MARKET

ITALIAN BUTCHER

JONES STREET

 

11JohnsPIZZA

JOHN’S PIZZERIA

Since 1929

 

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Hangin at MONTE’S

100 YEAR OLD ITALIAN RESTAURANT

In GREENWICH VILLAGE

NEW YORK

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Tony The BARTENDER

And a PRIME RIB of BEEF

At MONTE’S TRATTORIA

GREENWICH VILLAGE

 

11CaffeREGGIO

 

CAFFE REGGIO

PACINO , DYLAN , PRESIDENT KENNEDY

ad More …

 

 

11PORTOrricoCOFFEE

PORTO RICO COFFE

“It’s ITALIAN”

Since 1906

 

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Al Pacino

at CAFFE REGGIO

 

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Caffe Vivaldi

 

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Some of The Regulars at ARTURO’S

 

 

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JOHN’S PIZZERIA

 

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JOE’S DAIRY

Fresh MOZZARELLA

(Sadly has Closed)

 

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Cornelia Street CHARLIE

 

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11RAFETTO

RAFETTOS’S

RAVIOLI / HOMEMADE PASTA

Since 1906

 

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ARTURO’S

Coal Oven PIZZA

GREENWICH VILLAGE

 

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VESUVIO’S

ITALIAN BREAD BAKERS

Photo Copyright 2011 Daniel Bellino Zwicke

 

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LOMBARDI’S

America’s 1st EVer PIZZERIA

Circa 1925

 

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MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

JERSEY BROOKLYN ITALY

GREENWICH VILLAGE

and More ..

 

 

 

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